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Bean Veggie Soup - Mmmmm! |
Ingredients (use vegan versions):
- 1 packet Knorr vegetable soup base
- 4 cups water (more or less depending on how thick you like soup)
- 1 cup each assorted fresh vegs (I use celery,
- cauliflower, and tomatoes)
- 2 cloves garlic
- 1 can cannellini beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 tablespoon olive oil
- 1 teaspoon Mrs. Dash
- salt and pepper to taste
Directions:
In a medium saucepan, empty Knorr veg. soup base into 4 cups
of water. Slowly bring to a boil over medium heat. Once
boiling, reduce heat to simmer.
Meanwhile, in a dutch oven, heat the olive oil slowly and
pour in the cups of vegetables. Let the veggies simmer
in the oil for about 5 to 10 minutes. Put in the garlic
next. Then, pour in the cans of beans.
Finally, add the broth into the dutch oven with the veggies
and beans. Bring this to a boil and then let simmer until
veggies are cooked. Add Mrs. Dash, salt, and freshly ground
pepper to taste. The longer this soup simmers, the better
it tastes! Enjoy! Any comments? E-mail me!
Preparation time: approx. 45 minutes
Serves:
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