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Harvest Bowl Soup

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Chopped onions 2 Cup (32 tbs)
  Thinly sliced carrots 1 1⁄2 Cup (24 tbs)
  Thinly sliced celery 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Dried italian seasoning 2 Teaspoon, crushed
  Canned ready to serve chicken broth/4 cans of 10 1/2 ounces each campbell's ready to serve low sodium chicken broth 43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each, Swanson Clear)
  V8 vegetable juice/No salt added v8 vegetable juice 3 Cup (48 tbs)
  Green beans 1⁄4 Pound, cut into pieces
  Bay leaf 1
  Pepper 1⁄8 Teaspoon
  Canned red kidney beans/Canned white kidney beans 32 Ounce, drained (2 Cans, 16 Ounce Each)
  Chopped zucchini/Coarsely chopped yellow squash 2 Cup (32 tbs)
Directions

In 6-quart Dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables are tender, stirring often.
Stir in remaining ingredients, except kidney beans and zucchini.
Heat to boiling; reduce heat to low.
Cover; simmer 30 minutes.
Stir in kidney beans and zucchini.
Cover; simmer 5 minutes or until zucchini is tender.
Discard bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Holiday, Healthy

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