Autumn Vegetable Soup

  • 1/2 cup chopped onion
  • 2 cloves minced garlic

In soup pot, saute onion in 1 Tbsp olive oil over med. until soft. Add garlic & saute 1 minute.

  • 1/2 cup each kale, carrots, red or green bell pepper (chopped)
  • 1/2 tsp each salt, dried basil, dried oregano
  • 1/8 tsp pepper

Add and saute a little, then turn heat down to low, cover pan & let cook about 5 minutes, stirring occasionally.

  • 2 cups bean cooking liquid or vegetable broth
  • 1 cup tomato juice
  • 3/4 cup cooked beans
  • 1/2 cup corn
  • 2 tsp dried instant barley
  • 2 tsp whole wheat elbow noodles
  • 1 1/2 Tbsp red cooking wine (optional)

Add and bring to a gentle boil and simmer about 15 minutes.

  • 1/2 cup chopped tomatoes
  • 1 Tbsp fresh chopped parlsey

Add tomatoes & parsley, simmer another few minutes.

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