Chunky Vegetable Bean Soup
|Onion||1 Large, chopped|
|Potato||1 Large, peeled and cubed|
|Chicken stock||4 Cup (64 tbs)|
|Celery stalks||2 , diced|
|Green beans||1⁄4 Pound, cut in 1-inch pieces|
|Cabbage/1/2 package spinach / both||1⁄4 Small, cabbage thinly sliced/ spinach coarsely sliced|
|Carrot||1 , grated / chopped|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Dried dill weed/50 milliliter chopped fresh dill weed||1 Teaspoon|
|Canned kidney beans||19 Ounce, drained (1 Can Or 540 Milliliter)|
|Freshly ground pepper||To Taste|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large heavy saucepan, combine onion, potato and chicken stock; bring to a boil.
Reduce heat and simmer for 10 minutes.
Add celery, green beans, cabbage and/or spinach, carrot, sweet pepper, dillweed and kidney beans; cover and simmer for 10 minutes or until vegetables are tender.
Season with salt, cayenne and pepper to taste.
Sprinkle each serving with Parmesan (if using).