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| Recipe Archives |
| Submitted by: Jennifer Murawski October 2001 Ingredients: 1 C Kidney Beans - Dried 4 C Vegetable Stock 2 C Tomato Juice 2 C Water 2 Garlic Cloves - Chopped 1 Onion Chopped 2 Potatoes cut into chunks 1 Carrot Cut into 1/4 inch slices 1 small zucchini - cut into 1/2 inch slices, then halved 3/4 C Green Beans (Fresh) cut into 1 inch pieces 1 Leek cut into small chunks 1 Box (9 oz.) frozen spinach (well drained) 3/4 C frozen baby corn 1 14.5 oz. can of chopped tomatoes (do not drain) 1/2 C of your favorite pasta (I used Ditalini noodles) 1/4 C chopped fresh parsley 1/4 tsp Celery Seed 1/4 tsp Marjoram 1 tsp basil 1 tsp oregano dash pepper salt to taste Directions: Place beans in all liquid in a large soup pot. Bring to a boil, remove from stove and let sit 1 hour. Add onions, garlic & spices, place back on stove, bring to boil and let simmer for 2 hours. Add potatoes, carrot, zucchini, green beans, leek, corn, & tomato. Let cook for 15 minutes. Add pasta & spinach. Cook additional 20 minutes. Add more water if too thick. |
| Hearty Vegetable Soup |