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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I made this recipe up because I needed a quick easy soup and my daughter had just turned vegetarin. You can use what you have in the refrigerator or in the garden. Very adaptable. Ingredients:
2 cans small white beans |
1 -2 clove garlic |
1 onion |
3 chopped carrots |
2 -3 stalks chopped celery |
1/2 chopped red pepper |
1 cup frozen corn (optional) |
1 cup frozen peas (optional) |
1 can chopped tomato |
2 cups v8 vegetable juice |
2 vegetable bouillon cubes (or 1 1/2 c canned) |
4 -6 cups water |
1 tablespoon basil |
1 teaspoon tarragon |
1 teaspoon rosemary |
salt (optional) |
Directions:
1. Saute garlic, onion, carrots, celery and red pepper until just barely cooked.
2. Mix with the beans in a large pot.
3. Add canned tomatoes with juice, V8 juice, vegetable boullion, herbs and water.
4. Heat to boiling, reduce heat and simmer for 1/2 to 1 hour.
5. Add frozen vegetables (optional) and bring to another boil.
6. Simmer 15 minutes.
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