Hearty Vegetable Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Can red kidney beans,
32 ounce: Canned tomatoes, cut up
15 ounce: Canned great northern beans,
15 ounce: Garbanzo beans,
1/2 cup: Water,
3 each: Onions, medium, chopped
2 each: Green peppers, med. chopped
2 each: Celery stalks, sliced
1 each: Zucchini, halved length,slic
2 each: Cloves garlic, minced
2 tsp: Dried basil, crushed
1/4 tsp: Pepper,
1 each: Bay leaf,
Directions:
Combine the undrained tomatoes, undrained beans, water, and remaining
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil.
Reduce the heat; cover and simmer for about 1 hour or until vegs. are
tender. Cal: 180 per serving; 1/4g fat.
Source from luhu.jp
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil.
Reduce the heat; cover and simmer for about 1 hour or until vegs. are
tender. Cal: 180 per serving; 1/4g fat.
Source from luhu.jp