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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)

Directions:
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.

Variation:
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.


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