Twin Sisters Vegetables Soup
Yield
8 servingsPrep
25 minCook
65 minReady
1 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped fine |
|
| 2 | teaspoons |
oregano
dried |
|
| ⅛ | teaspoon |
black pepper
fresh, ground |
|
| 2 | each |
potatoes
scrubbed, unpeeled |
|
| 1 | each |
zucchini
|
|
| 1 | large |
yellow summer squash
|
|
| 3 | each |
celery stalks
|
|
| 2 | each |
carrots
scrubbed, unpeeled |
|
| 3 | each |
tomatoes
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
red kidney beans
cooked, or pinto |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped fine |
|
| 1E+1 | ml |
oregano
dried |
|
| 0.6 | ml |
black pepper
fresh, ground |
|
| 2 | each |
potatoes
scrubbed, unpeeled |
|
| 1 | each |
zucchini
|
|
| 1 | large |
yellow summer squash
|
|
| 3 | each |
celery stalks
|
|
| 2 | each |
carrots
scrubbed, unpeeled |
|
| 3 | each |
tomatoes
|
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
red kidney beans
cooked, or pinto |
|
Directions
Sauté the onion, garlic, oregano, and pepper in a small amount of water until the onion is translucent, about 5 minutes.
Set aside.
Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sautéed onion mixture.
Add water just to cover the vegetables.
Add the bay leaves, bring to a boil, and reduce the heat.
Simmer unti the vegetables are just tender, 10 to 15 minutes.
Place the tomatoes in a blender or food processor and process until pureed.
Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste.
Add the tomatoes to the soup, along with the cooked beans.
Cook for 30 minutes over low heat.
Refrigerate overnight to allow the flavors to marry.
Reheat and serve the next day.
