1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
½ lb green beans, cut into 1″ pieces
¼ cup vegetable oil
4 cups water
10 oz package frozen chopped spinach
15¼ oz can chopped tomatoes, with liquid
15¼ oz can pinto beans, with liquid
15¼ oz can wax beans, with liquid
15¼ oz can garbanzo beans, with liquid
15¼ oz can black-eyed peas, with liquid
16 oz can red kidney beans
4 cubes vegetable or beef bouillon
2 medium zucchini, chopped
2 medium potatoes, peeled and chopped
½ cup freshly grated Parmesan cheese
1. Sauté onion, carrots, celery, and green beans in vegetable oil. Do not brown. Place vegetables in a large stock pot and add the rest of the ingredients, reserving the potatoes and the cheese. Bring to a boil and then reduce heat to simmer. Simmer for about 40 minutes. Add potatoes and continue cooking until potatoes are tender, about 40 minutes longer.
2. Taste and adjust seasonings, as needed. Ladle into soup bowls and sprinkle with Parmesan.
*This soup is even better the next day!
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]