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Vegetable Bean Soup
Category : Soup and stew, Beans, Carrot, Onion
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a large saucepan set over medium heat.
- Add onion, carrot and garlic. Cook 5 minutes.
- Stir in celery, mushrooms, pepper and Tabasco.
- Add tomatoes, including juice. Bring to a boil.
- Cover and simmer, stirring often, about 20 minutes.
- Stir in drained beans and frozen vegetables.
- Continue cooking until hot, from 5 to 10 minutes.
- Stir in coriander.
Preparation time: 15 minutes
Cooking time: 30 minutes
Makes: 5 cups
Ingredients:
1 tbsp - vegetable oil
1 - large onion, sliced
1 - large carrot, thickly sliced
2 - minced garlic cloves
1 stalk - celery, thickly sliced
2 cups - thickly sliced mushrooms
1/4 tsp - black pepper
1/4 tsp - tabasco
19 oz can - pasta-style or italian stewed tomatoes
19 oz can - beans, such as romano or kidney, drained
1 cup - frozen or canned kernel corn, or frozen green beans or a mix of each
1/4 cup - chopped fresh coriander
1 tbsp - vegetable oil
1 - large onion, sliced
1 - large carrot, thickly sliced
2 - minced garlic cloves
1 stalk - celery, thickly sliced
2 cups - thickly sliced mushrooms
1/4 tsp - black pepper
1/4 tsp - tabasco
19 oz can - pasta-style or italian stewed tomatoes
19 oz can - beans, such as romano or kidney, drained
1 cup - frozen or canned kernel corn, or frozen green beans or a mix of each
1/4 cup - chopped fresh coriander
