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Home Bake Seafood Stuffing

Vegetarian Bean Soup Recipe

Ingredients

How to make it

  • *In order to maximize health benefits of the soup I tried to use all of the salt free or low salt products I could find. Ofcourse you may substitute the regular canned tomatoes, beans, and broth for the products.*
  • Pour the broth and the water into a 4 1/2-quart Dutch oven or soup pot.
  • Place the pot over high heat. While the liquid is heating, add the frozen vegetables, stewed tomatoes with their jucies, and uncooked pasta. Cover the pot and bring to a boil.
  • While the soup heats, rinse and drain the beans.
  • When the soup comes to a boil, uncover it and stir well. (The pasta may stick to the bottom. If so, scrape the pot with a wooden spoon to help loosen it.)
  • Add the beans, Italian seasoning, and garlic powder. Reduce the heat to medium high or medium, maintaining a moderate boil. Stir frequently and cook until the pasta in tender (about 5 minutes).
  • Reduce the heat to low and add the parmesan cheese. Stir occasionally and simmer for 5 minutes to develop the flavor.
  • Serve at once or continue to simmer on low until ready to serve.

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The Cook

rockinradchick Fayetteville, NC

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