- 1 1/2 cups celery,
diced
- 1 large onion, diced
- 1 6oz. can tomato
paste
- 1 28 oz. can tomatoes,
crushed
- 1/2 cup parsley,
minced
- 8 cups instant
vegetable stock
- 2 tsp oil
- 2 bay leaves
- 2 tsp basil
- 1 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1 cup cooked beans
such as canned garbanzo and kidney, or frozen limas
- 1/2 cup raw noodles
such as whole wheat, spinach, or artichoke - not too large
- 1/2 cup cooked barley
- 2 cups total combined
sliced/diced fresh vegetables such as cabbage, carrots,
green pepper, mushrooms, potatoes, and zucchini, or frozen
peas, corn, and green beans
Directions
Spread oil over bottom of large
saucepan and sauté onion and celery until onion is
translucent.
Add tomato paste, crushed
tomatoes, parsley, stock, and seasonings. Heat to just
below boiling.
Add cooked beans, raw
noodles, and cooked barley. Simmer 20 minutes.
In a separate pan, steam
vegetables until tender using very little water and add all to
soup.
Stir to mix and simmer for
10 minutes or until heated through.
Serves 8-10.
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