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Recipe: Amanda's All Vegetable Soup
Similar Categories: Amandas, All, Vegetable, Soup
12 cups vegetable stock
1 can (15 oz.) diced tomatoes
4 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 tablespoon dried basil
1 bunch of brocolli flowerets
1 bag (10 oz.) frozen mixed vegetables
1 can (15 oz.) sweet corn, drained
1 can (15 oz.) red kidney beans, rinsed and drained
1 can (15 oz.) great white northern or canelli beans, rinsed and drained
water (enough to cover vegetables in addition to the broth)
salt & pepper to taste
any extra vegetables you can fit or want! (optional)
Serves 6 - 8
In a dutch oven, combine vegetable stock, tomatoes, potatoes, carrots,
and basil. Bring to a boil. Reduce heat and simmer for 20 minutes.
Increase heat to medium, add remaining ingredients and cook for 20-30
minutes more or until all vegetables are tender. Serve with crackers
and/or fresh bread.
Note: For a texture similar to stew, reduce the amount of water you add.
To freeze leftovers, put soup in a gallon freezer bag. Lay flat on
freezer floor until frozen. Once frozen, this can be easily picked up
and stacked with other freezer foods.
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