Hearty Vegetable Soup

Be the first to add a photo of this recipe!

1 hours Prep: 15 minutes Cook: 1 hours

186 calories per serving view nutrition facts

Ingredients

15	ounces	red kidney beans	canned
32	ounces	tomatoes	canned ,cut up
15	ounces	great northern beans	canned
15	ounces	chickpeas (garbanzo beans)
1/2	cup	water
3	each	onions	medium, chopped
2	each	green bell peppers	med. chopped
2	each	celery stalks	sliced
1	each	zucchini	halved length,sliced
2	cloves	garlic	peeled and minced
2	teaspoons	basil	crushed
1/4	teaspoon	black pepper
1	each	bay leaf

Directions

Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven.

Bring to boil.

Reduce the heat; cover and simmer for about 1 hour or until vegetables are tender.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Cream_of_Tarter

by Laurie

General:Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine....

Member Review

Turkey Revenge Soup (for leftovers)

When I checked out the Turkry Revenge Soup recipe I thought one of my family had sent you MY recipe!! The kids have always loved this soup and say it tastes better than the turkey dinner itself. You can't go wrong and if there are any leftovers, it freezes well. H. Yarema