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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 12 |
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This is a hearty, meatless vegetarian soup. Ingredients:
10 cups water |
2 teaspoons salt |
1 medium onion, chopped |
2 large celery ribs, chopped |
1 cup celery leaves |
1 large bay leaf |
1 large carrot, scrubbed and chopped |
15 fluid ounces red kidney beans, including liquid |
1/2 cup chopped fresh green beans |
1 large celery rib, chopped small |
1/2 cup tiny peas, fresh or frozen |
1 medium zucchini, cubed 1/2 inch (about 6 long) |
1 large carrot, peeled and thinly sliced |
1 small onion, chopped small |
1 large potato, peeled and cubed 1/2 inch |
1/4 cup chopped fresh parsley |
1 cup fresh basil, lightly packed then chopped |
3 cloves garlic, minced |
1 (15 ounce) can plum tomatoes, including liquid |
1/2 cup coca-cola (optional) |
1 tablespoon worcestershire sauce |
2 tablespoons chicken soup base (optional) |
2 teaspoons italian seasoning |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup grated parmesan cheese |
Directions:
1. BROTH: In a large cooking pot, add water, salt, onion, celery and celery leaves, bay leaf and carrot.
2. Bring to boil, reduce heat and simmer for 1 1/2 hours.
3. Remove from heat and let cool slightly.
4. Strain liquid and return to cooking pot, discarding the solids.
5. In the meantime, prepare all vegetables.
6. Vegetable broth should measure 8 cups of liquid, if required, add additional water to make up the difference and bring to boil.
7. INGREDIENTS: Add kidney beans, green beans, celery, green peas, zucchini, carrots, onion, potato, parsley, garlic, tomatoes including liquid (crush tomatoes), COCA-COLA, Worcestershire sauce, chicken soup base, Italian seasoning, salt and black pepper.
8. Return to boil, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.
9. Adjust seasonings to taste.
10. Serve soup sprinkled with Parmesan cheese.
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