Thick & Hearty Vegetable Soup
vegetable soup 1 Tbsp. olive oil
1/2 cup chopped onion
2 tsp. minced garlic
1 Tbsp. olive oil
1 cup diced tomatoes (fresh if available)
1 cup cubed zucchini
1/2 cup cubed carrots
1/2 cup cubed turnips
1/2 cup chopped celery
1/2 pound dried navy beans
Black pepper to taste
5 cups chicken broth
1/4 cup chopped basil or parsley
Salt to taste
Grated Parmesan cheese
Directions Heat oil in a large pot and add onions and garlic. Cook 1 minute over medium heat, then add tomatoes, zucchini, carrots, turnips and celery.
Cook, stirring, about 10 minutes.
Add beans, pepper and broth. Bring to a boil and simmer 1 hour and 45 minutes.
Add basil or parsley and salt. Ladle into bowls and sprinkle with Parmesan cheese.
Makes Makes 6 servings; 92 calories each
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