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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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This colorful soup is delicious anytime of year, notes Bernice Nolan of Granite City, Illinois. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. My husband and I enjoy it as a meatless dish, but you could also add diced chicken or ham. Ingredients:
1 cup chopped onion |
1 cup chopped carrots |
2 teaspoons butter |
6 cups chicken or vegetable broth |
1 pound fresh green beans, cut into 1-inch pieces |
1 garlic clove, minced |
3 cups diced fresh tomatoes |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
2. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer. Yield: 9 servings.
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