Cook1 hr 30 mins
I made this recipe up because I needed a quick easy soup and my daughter had just turned vegetarin. You can use what you have in the refrigerator or in the garden. Very adaptable.
- 2 cans small white beans
- 1 -2 clove garlic
- 1 onion
- 3 chopped carrots
- 2 -3 stalks chopped celery
- 1⁄2 chopped red pepper
- 1 cup frozen corn (optional)
- 1 cup frozen peas (optional)
- 1 can chopped tomato
- 2 cups V8 vegetable juice
- 2 vegetable bouillon cubes (or 1 1/2 C canned)
- 4 -6 cups water
- 1 tablespoon basil
- 1 teaspoon tarragon
- 1 teaspoon rosemary
- salt (optional)
- Saute garlic, onion, carrots, celery and red pepper until just barely cooked.
- Mix with the beans in a large pot.
- Add canned tomatoes with juice, V8 juice, vegetable boullion, herbs and water.
- Heat to boiling, reduce heat and simmer for 1/2 to 1 hour.
- Add frozen vegetables (optional) and bring to another boil.
- Simmer 15 minutes.
I didn't eat this myself. We had a dinner party and a vegatarian accepted our invite the morning of the party. So this was my find. First, as a non-vegetarian, the indicator 'small white bean' was a little distressing and I chose garbonzo beans because the pictures on the cans that one looked like the smallest white bean. The vegetarian at dinner did say they probably mean navy beans, but the protien content was higher in my version. I was told it tasted good, like a minestrone. I didn't have any V8 and used a can of tomatoe sauce. It did get compliments and the pot was finished off the next day by some other friends stopping by.
I scaled this back for 2 of us and we still couldn't get through it all. I used 1 can of canelinni beans, 1 can of diced tomatoes (with juice), 1/4 each of red, green and yellow capsicum (bell pepper), 1/4 zucchinni, 1 carrot, an escallot, fresh rosemary and sweet basil from the garden and veggie stock (home made) and served with a slice of buttered wholemeal/wholegrain bread for a delicious and healthy lunch for the DM and myself on a cold winters day. Thank you decimaldancer, made for All You Can Cook Buffet- Special Event.
I made this just like the recipe said with no changes and it was very good, I did use the option of the peas and corn and they went well with the beans. A very nice soup with lots of flavour with the herbs added. Thank you for posting. Made for Spring into Spring with garlic and soy April 2011 The Diabetic forum.