Linda428
02-15-2006, 02:43 PM
This soup is better the next day! I've doubled the recipe, adding just a bit more vegetables.
Hearty Vegetable Soup
1 ½ tablespoons dry pinto beans
1 cup water
Bring 1 cup of water to a boil. Add dry pinto beans and boil for 2 minutes. Remove from heat and allow beans to soak for one hour. Discard water and rinse beans.
1 ½ cups water
1 quart vegetable or chicken broth (I used fat-free low-sodium chicken broth)
2 Tablespoons dry lentils
¼ cup onions, diced
½ cup fresh carrots, diced
¼ cup fresh celery, diced
½ cup fresh white potatoes, peeled, cubed
1 tablespoons tomato paste
½ tsp pepper
½ cup frozen corn
½ cup frozen cut green beans
In a large sauce pan, bring 1 ½ cups water and vegetable or chicken broth to a boil.
Add soaked pinto beans, lentils, onions, carrots, celery, potatoes, tomato paste, and pepper. Cover and simmer for 20 minutes.
Add corn and green beans and simmer, covered for 15 minutes.
Hearty Vegetable Soup
1 ½ tablespoons dry pinto beans
1 cup water
Bring 1 cup of water to a boil. Add dry pinto beans and boil for 2 minutes. Remove from heat and allow beans to soak for one hour. Discard water and rinse beans.
1 ½ cups water
1 quart vegetable or chicken broth (I used fat-free low-sodium chicken broth)
2 Tablespoons dry lentils
¼ cup onions, diced
½ cup fresh carrots, diced
¼ cup fresh celery, diced
½ cup fresh white potatoes, peeled, cubed
1 tablespoons tomato paste
½ tsp pepper
½ cup frozen corn
½ cup frozen cut green beans
In a large sauce pan, bring 1 ½ cups water and vegetable or chicken broth to a boil.
Add soaked pinto beans, lentils, onions, carrots, celery, potatoes, tomato paste, and pepper. Cover and simmer for 20 minutes.
Add corn and green beans and simmer, covered for 15 minutes.