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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A rich, fiber filled, healthy vegetable soup that is great for Lent, or any time. I used Gayelord Hauser's Vegetable Broth mix and I love the richness is lends to the taste, but any vegetable broth with spices of your choice will be good. Ingredients:
4 cups vegetable broth |
14 1/2 ounces petite diced tomatoes |
15 ounces garbanzo beans, drained and rinsed |
5 new potatoes, unpeeled and cubed |
1 cup chopped onion |
4 garlic cloves, chopped |
1 cup chopped celery |
1 medium zucchini, cubed |
1 cup chopped baby carrots |
1 tablespoon olive oil |
salt and pepper |
spices, of your choice |
Directions:
1. In large stockpot add onions, celery and garlic to the olive oil and saute until just tender.
2. Add the broth, tomatoes, garbanzo beans and blend while heating through.
3. Add the remaining vegetables and seasonings and simmer until the vegetables are done and the flavors are well blended.
4. Serve with a hearty bread, like pumpernickel.
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