This Tomato Bean Soup has Summer Written all over it. and Vegan!

[Guest guest]

This is from my hometown's newspaper from a Cafe that is always

serving up good flavors!

 

Enjoy!

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Meridian Cafe's Tomato Bean Soup

Published in the Louisville Courier Journal Newspaper 6/4/03

 

15 can Black beans undrained

15 ounce can red kidney beans undrained

15 oz can pinto beans undrained

2 Tbsp Olive Oil

1 med onion, diced

1 stalk celery, diced

1 small yellow squah, diced

1 small zucchini, diced

3 cloves garlic, sliced thinly

2- 28 oz cans diced tomatoes, undrained

1 Tbsp dried thyme

1 Tbsp. dried basil

1 Tbsp. dried sage

salt and pepper to taste

************************************

Drain bean liquid in a bowl, set aside.

 

In a large stock pot, heat oil until simmering. Add onion, celery,

squash and zucchini;

cook until lightly browned and slighlty translucent. Add garlic and

cook until garlic is soft and fragrant.

 

Add diced tomatoes with liquid, cook 30 minutes. Add spices, and

cook 10 minutes longer.

Puree these ingredients in a blender ( in three batches, holding a

towel over the top to prevent the liquid

from " jumping " out.) Return ingredients to pot.

Add beans. Simmer 10 minutes, adding reserved bean liquid to thin

to your liking.

Serves 8-12