Tuesday, April 14, 2009

Bean and Veggie Soup

I found this one today when I was looking for a tasty veggie soup. It was super easy, because I just put in a bunch of frozen veggies, and it made a ton! So now I have some leftovers. Plus, my kids are both eating it, so that's always a good sign. Try it!

5 cups vegetable broth, (or use water with optional veg. bouillon)
14 1/2 ounces tomatoes -- Italian style
15 ounces canned kidney beans, drained and rinsed
15 ounces canned cannellini beans, chickpeas, or other white beans, drained and rinsed
2 pounds chopped vegetables (may be frozen)--any combination--try to include carrots, broccoli, green beans, cauliflower, zucchini
1/2 cup diced potatoes or corn
2-4 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon thyme
freshly ground black pepper
1/2 teaspoon Tabasco, or other hot sauce
4-6 ounces fresh or frozen spinach

Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, until veggies are done (frozen veggies may cook faster than fresh ones. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.
Serves 4-8, depending on your appetite

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