Hearty Vegetable Soup Recipe
Ingredients
| Tomatoes - 2 cans (16-ounce), un-drained & cut up | ||
| Red kidney beans - 1 can (15 1/2-ounce), un-drained | ||
| Great northern beans - 1 can (15-ounce), un-drained | ||
| Garbanzo beans - 1 can (15-ounce), un-drained | ||
| Water | 1/2 Cup (16 tbs) | |
| Onions | 3 Medium | |
| Green peppers | 2 Medium | |
| Celery - 2 stalks (1 cup), sliced | ||
| Zucchini - 1 medium, halved lengthwise & sliced | ||
| Garlic | 2 Clove (5gm) | |
| Chili powder | 2 Teaspoon | |
| Dried basil | 1 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Bay leaf | 1 | |
Directions
MAKING
1) Take a 4 quart Dutch oven and combine together the beans, tomatoes, water and all the remaining vegetables in it.
2) Add seasonings and bring the mixture to a boil.
3) Reduce heat and cover. Simmer for about 1 hour or until vegetables become tender.
SERVING
4) Spoon out the soup in individual bowls and serve immediately.
1) Take a 4 quart Dutch oven and combine together the beans, tomatoes, water and all the remaining vegetables in it.
2) Add seasonings and bring the mixture to a boil.
3) Reduce heat and cover. Simmer for about 1 hour or until vegetables become tender.
SERVING
4) Spoon out the soup in individual bowls and serve immediately.
Chef
