Pantry Raid & Produce Run Soup
Food is one of my favorite things soI figure since I eat & cook on a regular basis, it's something I can post about somewhat regularly as well.
I whipped up this very veggie soup yesterday after picking up some local produce & having a pantry raid. It's occurred to me that it actually is relatively cheap to make while being quite filling & a great way to get your vegetables in.
Ingredients
2-3 cups fresh green beans
1 medium sized yellow squash
1 medium sized onion
1 medium sized pepper (green, red, yellow or orange)
4-5 small to medium sized carrots
1 can pinto beans
1 can black beans
1 can corn
1 can diced tomatoes
1 can tomato paste (5-6 oz can)
4 cups hot water
1 tbsp Better Than Bullion Vegetable Base
1 tsp basil
1 tsp crushed rosemary
salt & pepper to taste
1 tbsp minced garlic
2 tbsp olive oil
Method
Chop & dice your fresh vegetables before you get to the bit with the pot & heat. It saves time & aggravation in the end.
Sautee onions & peppers in soup pot in the olive oil & minced garlic. Sprinkle in a little salt to get the onions & peppers to sweat a bit. Cook until somewhat softened & stir often so nothing sticks to bottom of pot or browns.
Add the beans, corn, tomatoes, carrots & water to the pot. Turn heat up to medium. Add vegetable base, tomato paste & seasonings. Incorporate well & bring soup to just a boil. Add green beans & yellow squash. Adjust seasoning to taste. Cook on simmer for two hours, just until the vegetables are firm not hard & still vibrant in color. Serve & enjoy.
*Note: Do stir this soup on a regular basis as you don't want the beans to congregate on the bottom of the pot too long & stick. Ever 20 minutes or so seemed to work well.