Vegetable Bean Soup
CATEGORIES
INGREDIENTS
  • 1 small onion
  • 1 bay leaf
  • 2 garlic cloves
  • 1 large white potato
  • 2 celery stalks
  • 3 carrots
  • 1 can diced tomatoes
  • 1 can chick peas
  • 1 can pinto beans
  • 1 can black beans
  • 1 can canellini beans
  • 1 can string beans
  • 1 can sweet peas
  • salt
  • pepper
  • basil
  • oregano
  • parsley
DIRECTIONS
  1. I first had the soup visiting family friends in Arizona. We had it almost every night it was so delicious and as you'll see easy to make, and very versatile.
  2. 1 small onion
  3. 2 garlic cloves
  4. 1 large white potato
  5. 2 celery stalks
  6. 3 carrots
  7. 1 can diced tomatoes
  8. 1 can chick peas
  9. 1 can pinto beans
  10. 1 can black beans
  11. 1 can canellini beans
  12. 1 can string beans
  13. 1 can sweet peas
  14. 1 bay leaf
  15. In a large pot saute chopped onion and garlic in olive oil until soft. Meanwhile slice carrots and celery into thin slices. Cut potato into cubes. Add all remaining ingredients to the pot EXCEPT peas. Add one and a half canfuls of water, if you like a thinner soup add more.Add salt, pepper, basil, oregano, and parsley to taste. Bring to a boil, then lower to a simmer and stir occasionally and taste to see if seasoning is needed for about 45 minutes or until potatoes are fully cooked, add the peas at the end to just heat through..i found if you add them in the beginning they break easily and make the soup mushy. Remove Bay Leaf before serving.
  16. You can add or exclude any of the veges. ENJOY!
RECIPE BACKSTORY
I first had the soup visiting family friends in Arizona. We had it almost every night it was so delicious and as you'll see easy to make, and very versatile.