Vegetable Soup

 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.