Thursday, April 19, 2012

Vegetable Soup with white beans

This soup is based almost completely on Fat Free Vegan's Garden Vegetable and Bean Soup. The changes I made are reflected below.

4 cans Vegetable broth
2 carrots, peeled and diced
1 large onion, diced
4 cloves garlic minced
1/2 cabbage, chopped
1 large can green beans drained and rinsed
1 small can of tomato sauce
1 1/2 teaspoons dried basil
black pepper
1 teaspoon salt
1 large zucchini, diced
1 can great northern beans

Sauté the carrots, onion and garlic in a bit of olive oil for about 5 minutes in a soup pot. Add all the remaining ingredients EXCEPT the zucchini and beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes. Add the zucchini and beans and cook until the zucchini are tender.

This was the first soup that the kids asked for seconds! It will definitely be a staple in our house. Next time I believe I will add barley. It made plenty of soup for all five of us and about 4 portions of left overs. Enjoy!

1 comment:

  1. If you are also gluten free, be aware that barley has gluten. The soup looks great and will be another recipe I try.