Italian Vegetable Soup
2 cups fresh (or 1 can) green beans(you can also add other vegetables: carrots,
etc)
2 cups cabbage
2 cups whole kernel corn (canned or frozen is fine)
1 15oz can kidney beans
2 cans cut tomatoes (or equivilent fresh tomatoes)
1 15oz can tomato sauce
2 cups water
3 teaspoon veggie bouillon
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon dried parsley or 1tablespoon fresh
1/2 teaspoon oregano and sweet basil leaves
In a big soup pan place the firmer vegetables: carrots, celery, green beans (if they are fresh). Add a little bit of olive oil (or water if you don't want the oil - but be careful, water burns off more quickly) and turn the burner on medium. Once those veggies start to soften a bit, add the cabbage. A few minutes after adding the cabbage add the rest of the ingredients in the order they are listed above. Once everything is in, stir it and allow it to come to a boil. Then reduce the heat and cover for about 10 to fifteen minutes (depending on how thick or brothy you like your soups). Remember that things like soups are very flexible, so you can delete or add, increase or decrease ingredients as suits your taste; and it won't ruin the recipe. ENJOY!
SO HOW'D IT GO?
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