Bean Vegetable Soup

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
red kidney beans
cooked |
|
10 | cups |
water
|
|
2 | tablespoons |
vegetable oil
|
|
1 | cup |
onions
chopped |
|
2 | cups |
vegetables
fresh |
|
2 | cups |
tomatoes
crushed |
|
1 | x |
salt
pepper, seasonings to taste |
* |
2 | cups |
pasta
cooked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
red kidney beans
cooked |
|
2.4 | l |
water
|
|
30 | ml |
vegetable oil
|
|
237 | ml |
onions
chopped |
|
473 | ml |
vegetables
fresh |
|
473 | ml |
tomatoes
crushed |
|
1 | x |
salt
pepper, seasonings to taste |
*
|
473 | ml |
pasta
cooked |
*
|
Directions
In a saucepan, combine cooked beans, water, oil, onion, vegetables, tomatoes and seasonings.
Bring to a boil.
Reduce heat and simmer for 55 minutes or until vegetables are tender.
Add cooked pasta and heat through.