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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lovely soup that is the most requested! You can make ahead and let simmer. This soup is always better the next day so I usually make it a day before to let the flavors meld. Ingredients:
8 cups chicken broth |
3 medium potatoes, peeled and cut in small cubes |
1 onion, chopped |
32 ounces frozen mixed vegetables |
1/4 teaspoon pepper |
1 (16 ounce) can dark red kidney beans, rinsed and drained |
2 teaspoons minced garlic |
1 (6 ounce) can tomato paste |
1 teaspoon dried basil |
1/2 cup parmesan cheese, grated |
1/2 cup parsley, chopped or 1/4 cup dried parsley flakes |
1/4 cup olive oil |
1/2 teaspoon italian seasoning |
2 pinches red pepper flakes |
1 teaspoon tamarind paste (optional) |
Directions:
1. Combine chicken broth, potatoes, onions and pepper in large pot. Bring to a boil and then back to simmer for 10 minutes. Add kidney beans. Cook 10 minutes or until tender. Add frozen vegetables.
2. Meanwhile, prepare sauce: mix garlic, tomato paste, basil, cheese and parsley. Using wire whisk, gradually beat in oil until mix is thick sauce. Refridgerate until needed.
3. Just before serving, stir sauce into hot soup and heat through quickly. Vegetable-broth mix can be cooked ahead of time then reheated before serving, adding tomato sauce just before serving.
4. I serve with crusty french bread. YUM!
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