Thursday, September 17, 2009

Vegetable Soup

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 medium zucchini--peeled and diced
1 cup frozen peas
1 medium potato, diced
2 medium carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 28 oz can diced tomatoes with juice
2 quarts (8 cups) vegetable broth
2 teaspoons dried basil
1 teaspoon oregano
1 bay leaf
1 can kidney beans
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked pasta

1. Heat olive oil in a 12 qt pot. Add onions and garlic, cook 2 minutes, set aside.
2. Place all raw and frozen veggies in a microwavable safe dish, add 1/2 cup broth and cover with saran wrap. Microwave on high for 3-4 minutes.
3. Put all remaining ingredients except pasta in a pot and bring to a boil over medium heat. Turn down to a simmer, simmer for 20 minutes.
4. Add pasta and heat for 2 more minutes.

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