All Vegetable Soup

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All Vegetable Soup

 

6-15 oz cans vegetable broth

1-15 oz can diced tomatoes

4 medium potatoes, peeled and cubed

2 medium carrots, peeled and sliced

1 tbsp. dried basil

1 bunch of brocolli flowerets

1-10 oz bag frozen mixed vegetables

1-15 oz can sweet corn, drained

1-15 oz can red kidney beans, rinsed and drained

1-15 oz can great white northern or canelli beans, rinsed and drained

water (enough to cover vegetables in addition to the broth)

salt & pepper to taste

any extra vegetables you can fit or want! (optional)

 

In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots, and

basil. Bring to a boil. Reduce heat and simmer for 20 minutes.

 

Increase heat to medium, add remaining ingredients and cook for 20-30 minutes

more or until all vegetables are tender. Serve with crackers and/or fresh bread.

 

Note: For a texture similar to stew, reduce the amount of water you add.

 

To freeze leftovers, put soup in a gallon freezer bag. Lay flat on freezer floor

until frozen. Once frozen, this can be easily picked up and stacked with other

freezer foods.

 

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