4 c. vegetable stock (chicken is fine too) low-sodium better
2 bay leaves
1 tsp. each- dried oregano, dried basil, dried marjoram- or whatever herbs you like
freshly ground black pepper to taste
1-3 cans rinsed, drained pinto beans, garbanzo beans, white beans, any you like
fresh parsley chopped -- grated parmesan cheese for garnish
Instructions
In a large heavy-bottomed soup pot, heat oil over med-high heat. When oil is hot add onion & garlic. Saute. After about 5 minutes add the harder veggies like bell peppers, celery, carrots, etc. Cook, stirring occasionally. After another 5 minutes add the other veggies like zucchini, etc and tomatoes with juice, stock, bay leaves, herbs, and pepper. Bring to a boil. Reduce heat to low and simmer, covered until veggies are tender, about 15-20 min.
Add canned, rinsed, drained beans and parsley. Cook until just heated through. Adjust seasonings. Sprinkle with parmesan cheese and serve. Makes a great dinner with some french bread.
We love to keep this in the frigde, especially during colder months as a healthy, easy snack on hand- one scoop, microwave, done! Keeps really well for about a week in the fridge, don't freeze though.
Originally Submitted
9/10/2011
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