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Hearty Vegetable Soup

Ingredients
  Canned tomatoes 32 Ounce, un-drained & cut up (2 Cans, 16 Ounce Each)
  Canned red kidney beans 15 1⁄2 Ounce, undrained (1 Can)
  Canned great northern beans 15 Ounce, undrained (1 Can)
  Canned garbanzo beans 15 Ounce, undrained (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Onions 3 Medium, chopped to make 1 1/2 cups
  Green peppers 2 Medium, chopped to make 1 1/2 cups
  Celery stalks 2 , sliced to make 1 cup
  Zucchini 1 Medium, halved lengthwise & sliced
  Garlic 2 Clove (10 gm), minced
  Chili powder 2 Teaspoon
  Crushed dried basil 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
Directions

MAKING
1) Take a 4 quart Dutch oven and combine together the beans, tomatoes, water and all the remaining vegetables in it.
2) Add seasonings and bring the mixture to a boil.
3) Reduce heat and cover. Simmer for about 1 hour or until vegetables become tender.

SERVING
4) Spoon out the soup in individual bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Celery
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
75 Minutes
Servings: 
8

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