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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Williamson, West Virginia, Lois Dean writes, âAs chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews.â Ingredients:
1/2 cup chopped onion |
1/2 cup sliced celery |
1/2 cup sliced fresh carrots |
1 tablespoon olive oil |
1/2 teaspoon minced garlic |
2 cups water |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
3/4 cup chicken broth |
3/4 cup italian stewed tomatoes |
1/2 cup cubed peeled potato |
1/2 cup frozen cut green beans |
1 bay leaf |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf. Yield: 4 servings.
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