Tomato vegetable soup

Yield: 1 servings

Measure Ingredient
2 larges Cans Italian Style tomatoes
5 \N Celery, chopped fine
2 mediums Onions chopped fine
6 cups Water - 8 c water
\N \N Vegetables of choice

Boil the above on high for at least 10 minutes. You can chop the tomatoes in the blender, or break them up with a spoon. I like to squish them in my hands. gets out frustration. (i usually put the seasoning in at this point. see below) Add pre-cooked beans (whatever you think will taste good) to the above mixture. you can use canned, but I like the dried beans better. I prefer a nine-bean soup variety that's locally available. Not sure if it's available everywhere.

Add vegetables to the above according to your tastes. Be sure to add them according to cooking time. No set amounts. Add them and stir.

If it looks good, go with it. If it looks like it needs more, toss some more in.

I use:

Potatoes, cubed (makes the base nice and thick) corn zucchini summer squash (go easy...add it late or it'll take over...i don't use it if i'm making it for just us cause there's always leftovers and the cabbage flavor gets stronger the longer it sits.) cabbage you'd think carrots would taste good, but their flavor took over and it was barely palatable. could just be my taste, though. same with broccoli and cauliflower.

I season it with Oregano and Black pepper, and occasionally garlic, but go easy with this. could make it taste bitter.

We used to sprinkle parmesan cheese on it and serve with crusty bread. now we don't use the parmesan, but i've been known to sprinkle nutritional yeast on the top.

note: if the soup gets thicker than you want it, add water, but add it slowly. it'll thin out, and so will the flavor. If you do add water toward the end, be sure to let it stew for a while longer.

From: JOHNH@.... Fatfree Digest [Volume 8 Issue 57] June 18, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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