Ingredients:
- Olive oil
- Diced tomatoes
- Kidney beans
- Onion
- Garlic
- Stock (vegetable or chicken)
- Salt
- Bay leaf
- Any additional vegetables you want to add, such as carrots, celery, cauliflower, and zucchini
- A variety of herbs, such as basil and oregano
Steps:
- “Sauté onions – Heat olive oil in a 4 quart or larger pot. Add the onions, and sauté for 5-7 minutes, until they are soft and translucent “Sauté onions – Heat olive oil in a 4 quart or larger pot. Add the onions, and sauté for 5-7 minutes, until they are soft and translucent
- Add garlic – Make a space in the middle of the onions, then add the garlic. Cook for 1 minute, stirring until it is fragrant and cooked through.
- Simmer – Add the vegetables, herbs, salt, bay leaf, diced tomatoes and stock. Stir and scrape the bottom of the pan to make sure nothing is stuck. Place the lid on the pot, bring to a boil, then reduce the heat and allow the soup to simmer for 30 minutes. You want the vegetables to be soft.
- Add kidney beans – Before serving, remove the bay leaf and stir in the kidney beans. Taste and adjust salt if needed. “
Click here for the FAQs and pictures of the ingredients and final product.
Reference
Bustard, D. (2021, January 13). Fully Loaded Vegetable Soup. Sweet Peas and Saffron. https://sweetpeasandsaffron.com/vegetable-soup-recipe/#Ingredient_notes