Amanda's All Vegetable Soup Recipe

Amanda's All Vegetable Soup Recipe image by iChef.com

Overview

Some days, we just skip the heavy meat meal in our house. A soup chock full of vegetables and beans is a wonderful treat for everyone! Try this very easy recipe and you'll be hooked too.

Step 1

In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots, and basil. Bring to a boil. Reduce heat and simmer for 20 minutes.

Step 2

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.

Step 3

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

Step 4

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. This soup also makes a great base for meat soups. Simply add more broth and meat.


ABOUT THE AUTHOR:
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine at http://familycorner.com from which she operates several free newsletters, including her favorite, In The Kitchen. To subscribe send any email message to mailto:kitchen-on@mail-list.com or fill out the form on the left side of this article

Things You'll Need

  • 6-15oz can vegetable broth
  • 1-15oz can diced tomatoes
  • 4medium potatoes, peeled and cubed
  • 2medium carrots, peeled and sliced
  • 1tbsp dried basil
  • 1bunch brocolli flowerets
  • 1-10oz bag frozen mixed vegetables
  • 1-15oz can sweet corn, drained
  • 1-15oz can red kidney beans, rinsed and drained
  • 1-15oz 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)

About this Author

iChef.com - Recipes, food and cooking information.

Photo by: iChef.com