Based on this source
Ingredients:
- 2 vegetable or beef bouillon cubes
- 2 quarts water
- 1 can kidney beans, drained and washed (I used black)
- 1 zucchini, cleaned and sliced
- 2 carrots, peeled and sliced or chopped
- 4 stalks celery, cleaned and sliced
- 1 can crushed tomatoes
- 1 tablespoon mixed Italian herbs
Directions:
- Heat the water in a large soup pot.
- Add the 2 bouillon cubes.
- When the water has become stock/broth
- Drain and wash the beans and add to the soup.
- Peel and slice or chop the carrots and add to the soup.
- Clean and slice or chop the celery and add to the soup.
- Add the Italian herbs to the soup.
- Turn the heat down to simmer and add the can of crushed tomatoes.
- Allow the soup to simmer for a few minutes.
- Shortly before serving, clean and slice the zucchini into half moon shapes.
- Add the zucchini to the soup. (I did not want the zucchini to become too soft, therefor they were added last and only cooked al dente.
Notes: This soup doesn't really need a recipe - it's just a simple way to combine the vegetables you have sitting around. We served this lukewarm which made it a perfect summer dinner.
No comments:
Post a Comment