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4 - cups vegetable stock 1 - 420g can 3-Bean Mix 1 - 300g can Butter Beans 1 - 415g can Diced Tomatoes w/onions, garlic, & basil 1 - medium potato, cubed 1 - medium onion, diced 1 - cup fresh carrots, cut up |
1 - cup green beans, cut up 1 - celery stick, cut up 1 - zuccini, cubed 1 - clove garlic, minced 1 - Tbsp. olive oil 1/2 - cup barley or elbow macaroni 1/2 - cup of water as required salt & pepper to taste (½ tsp. each) |
(NOTE: All fresh ingrediants may be used if available)
Directions:
Saute carrots, and onions for 5 minutes in the olive oil.
Add the garlic and saute for 2 minutes more.
Add the vegetable stock, green beans, and potatoes. Simmer for 15 minutes.
Add remaining ingredients (except zuccini & barley).
Simmer on low heat about 2 hours before serving.
One hour before serving add the zuccini and barley (or macaroni).
Just before serving, add salt and pepper to taste.
Variation:
Any leftover vegetables you have may be used instead of those listed. It is difficult to fail with this recipe, so be creative.
* To make Chicken Soup, add 300g of cooked and cubed chicken and use chicken stock instead of vegetable stock.