Amanda's All Vegetable Soup

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Amanda's All Vegetable Soup

 

By Amanda Formaro 

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.

 

12 cups vegetable stock

1 can (15 oz.) diced tomatoes

4 medium potatoes, peeled and cubed

2 medium carrots, peeled and sliced

1 tablespoon dried basil

1 bunch of brocolli flowerets

1 bag (10 oz.) frozen mixed vegetables

1 can (15 oz.) sweet corn, drained

1 can (15 oz.) red kidney beans, rinsed and drained

1 can (15 oz.) 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)

 

Serves 6 - 8

In a dutch oven, combine vegetable stock, 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.

 

Amanda Formaro is the entrepreneurial mother of four children. She and

her husband live in southeastern Wisconsin. She is also the owner of

FamilyCorner.com Magazine. Subscribe to her free weekly kid's craft

newsletter, Busy Little Hands, by sending any email message to

kidscrafts-on.