Great meal for meatless Monday's or any other day of the week. This soup freezes well.
VEGETABLE SOUP
(serves 6)
Ingredients:
*2 tablespoons butter (or vegetable oil)
*2 (32 ounce) containers of vegetable stock
*3 medium carrots, peeled and cut into bite size pieces
*2 stalks celery, cut into bite size pieces
*1/2 red bell pepper, cut into bite size pieces
*1/2 greed bell pepper, cut into bite size pieces
*1 medium red onion, cut into bite size pieces
*2 garlic cloves, minced.
*1 cup frozen corn
*1 cup frozen peas
*1 (15 ounce) can black beans, rinsed and drained
*1 quart stewed tomatoes (about 2 cups)
*1 tablespoons dried parsley flakes
*2 teaspoons Italian seasoning
*1 teaspoon salt
*1 teaspoon ground back pepper
*2 bay leaves
Directions:
~In a large stock pot, melt 2 tablespoons butter overnight medium heat.
~Add in 3 medium chopped carrots, 2 chopped celery stalks, 1/2 chopped red bell pepper, 1/2 chopped green bell pepper and 1 medium chopped red onion, for about 5-6 minutes, stirring often.
~Stir in 2 minced garlic cloves and cook for another 30-40 seconds, stirring continuously.
~Add in 1 quart stewed tomatoes, 1 tablespoons dried parsley flakes, 2 teaspoons Italian seasoning, 1 teaspoon salt, and 1 teaspoon ground black pepper.
~Add in 2 (32 ounce) containers vegetable stock and 2 bay leaves.
~Bring to a boil and then reduce temp to low.
~Cook until veggies are tender.
~Stir in 1 cup frozen peas, 1 cup frozen corn and 1 (15 ounce) can drained and rinsed black beans.
~Cook for another 5 mittens or until all veggies are hot.
~Remove bay leaves and serve.
