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Vegetable or Chicken Soup*

4 - cups vegetable stock
1 - 16 oz. can Pinto Beans (drained)
1 - 16 oz. can Lima Beans (drained)
1 - 24 oz. can Diced Tomatoes
   w/onions, garlic, & basil
1 - medium potato, cubed
1 - medium onion, diced
1 - cup fresh carrots, cut up
1 - cup green beans, cut up
1 - celery stick, cut up
1 - zuccini, cubed
1 - clove garlic, minced
1 - Tbsp. olive oil
1/2 - cup barley or elbow macaroni
1/2 - cup of water as required
salt & pepper to taste (½ tsp. each)

(NOTE: All fresh ingrediants may be used if available)

Saute carrots, and onions for 5 minutes in the olive oil.
Add the garlic and saute for 2 minutes more.
Add the vegetable stock, green beans, and potatoes. Simmer for 15 minutes.
Add remaining ingredients (except zuccini & barley).
Simmer on low heat about 2 hours before serving.
One hour before serving add the zuccini and barley (or macaroni).
Just before serving, add salt and pepper to taste.

Any leftover vegetables you have may be used instead of those listed.
It is difficult to fail with this recipe, so be creative.

* To make Chicken Soup, add 11 oz. of cooked and cubed chicken and use
chicken stock instead of vegetable stock.