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Italian Vegetable Soup
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Ingredients (use vegan versions):
- 2 cups fresh (or 1 can) green beans(you can also add other vegetables: carrots,
- etc)
- 2 cups cabbage
- 2 cups whole kernel corn (canned or frozen is fine)
- 1 15oz can kidney beans
- 2 cans cut tomatoes (or equivilent fresh tomatoes)
- 1 15oz can tomato sauce
- 2 cups water
- 3 teaspoon veggie bouillon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley or 1tablespoon fresh
- 1/2 teaspoon oregano and sweet bazil leaves
Directions:
In a big soup pan place the firmer vegetables: carrots,
celery, green beans (if they are fresh). Add a little bit
of olive oil (or water if you don't want the oil - but be
careful, water burns off more quickly) and turn the burner
on medium. Once those veggies start to soften a bit, add the
cabbage. A few minutes after adding the cabbage add the
rest of the ingredients in the order they are listed
above. Once everything is in, stir it and allow it to come
to a boil. Then reduce the heat and cover for about 10 to
fifteen minutes (depending on how thick or brothy you like
your soups). Remember that things like soups are very
flexible, so you can delete or add, increase or decrease
ingredients as suits your taste; and it won't ruin the
recipe. ENJOY!
Serves: 4
Preparation time: 45 min
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