Winter Vegetable Bean Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Folks always seem to ask for the recipe whenever I make this flavorful filling soup. And they're surprised to learn that refried beans are a major ingredient! Ingredients:
1 cup chopped celery |
1/2 cup chopped onion |
1 garlic clove, minced |
2 tablespoons olive oil |
1-1/2 quarts water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3 medium potatoes, peeled and cubed |
2 medium carrots, diced |
1 cup chopped cabbage |
3 tablespoons minced fresh parsley |
2 teaspoons brown sugar |
1-1/4 teaspoon salt |
1 teaspoon dried marjoram |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
2 cans (16 ounces each) refried beans with green chilies |
1 can (15 to 16 ounces) kidney beans, rinsed and drained |
hot cooked macaroni |
Directions:
1. In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni. Yield: 12-16 servings (4 quarts).
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