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Tomato and Bean Soup

What you need: 

2 cups vegetable stock
1 can (16 oz.) garbanzo beans (chickpeas)
1 can (8 oz.) cut string beans or wax beans
1 can (8 oz.) kidney beans (red or pink)
1 chopped onion
2 stalks of celery cut into 1/8-1/4 inch slices (horizontally)
1 can tomato sauce
1 can tomato paste
oregano, parsley, basil, etc.
salt & pepper

What you do: 

Put the veggie stock in a decent sized pot to heat up. While it is cooking, cut the onion and celery. Add the veggies to the stock along with all the cans of beans (including water or whatever else they are packed in). Add the tomato sauce, tomato paste, and spices to taste. Let boil, stirring periodically, and serve hot.
If you aren't vegan, try adding a splash of milk right before the soup boils.

Preparation Time: 
15-20 min
Cooking Time: 
Recipe Category: 


I used rice in the recipe and reduced the bean content. I par-cooked the rice using half water, half stock. Didn't add enough rice, I think. I also squeezed some lemon into my bowl it just before eating. Yummy! Very good recipe.

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