Vegetarian Bean Soup
From rockinradchick 15 years agoIngredients
- 2 (14 oz.) cans fat free vegetable broth shopping list
- 1 cup water shopping list
- 1 lb bag frozen mixed vegetables shopping list
- 1 (14 1/2 oz) can no-salt added stewed tomatoes shopping list
- 1/3 cup broken angel hair pasta (in 1 to 2 inch lengths) shopping list
- 1 (15 oz) can no-salt added kidney beans shopping list
- 1 (15oz) can no-salt added black beans shopping list
- 1 tsp italian seasoning shopping list
- 1/2 tsp garlic powder shopping list
- 1/4 cup parmesan cheese shopping list
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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