Chunky Vegetable Bean Soup Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Potato | 1 Large, peeled | |
| Chicken stock | 4 Cup (16 tbs) | |
| Celery stalks | 2 , diced | |
| 1/4 lb Green beans, cut in 1-inch/2.5 cm pieces | ||
| 1/4 Small cabbage, thinly sliced, and/or 1/2 pkg Spinach, coarsely sliced | ||
| 1 Carrot, grated or chopped | ||
| Sweet red pepper | 1/4 Cup (16 tbs), chopped | |
| Dill weed | 1 Teaspoon, dried | |
| Kidney beans | 1 Can (10oz), drained | |
| Salt | 1 To taste | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
In large heavy saucepan, combine onion, potato and chicken stock; bring to a boil.
Reduce heat and simmer for 10 minutes.
Add celery, green beans, cabbage and/or spinach, carrot, sweet pepper, dillweed and kidney beans; cover and simmer for 10 minutes or until vegetables are tender.
Season with salt, cayenne and pepper to taste.
Sprinkle each serving with Parmesan (if using).
Reduce heat and simmer for 10 minutes.
Add celery, green beans, cabbage and/or spinach, carrot, sweet pepper, dillweed and kidney beans; cover and simmer for 10 minutes or until vegetables are tender.
Season with salt, cayenne and pepper to taste.
Sprinkle each serving with Parmesan (if using).
Chef
