Green beans in a strainer
Servings 10 Serving Count
Ingredients 23 Count
Nutrition 92 Calories
Total Time 145 Minutes

Italian Vegetable Soup

Ingredients

Broth Ingredients

10 cups Water

2 teaspoons Salt

1 medium Onion, chopped

2 large Celery Ribs, chopped

1 cup Celery Leaves

1 large Bay Leaf

1 large Carrot, scrubbed and chopped

 

Soup Ingredients

15 ounce can Red Kidney Beans, rinsed and drained

1/2 cup fresh Green Beans, chopped 

1 large Celery Rib, diced small

1/2 cup Peas, fresh or frozen

1 medium Zucchini, cubed

1 large Carrot, peeled and thinly sliced

1 small Onion, diced

1 large Potato, peeled and cubed

1/4 cup fresh Parsley, chopped

1 cup fresh Basil, lightly packed then chopped

3 cloves Garlic, minced

1 can Plum Tomatoes, including liquid

1 tablespoon Worcestershire sauce

2  tablespoons Vegetable broth, or Water (optional)

2 tablespoons Italian seasoning

1 teaspoon Black Pepper

Preparation

Add Broth ingredients to a large cooking pot. Bring to a boil, reduce heat and simmer for 1 ½ hours. Remove from heat and let cool for 10-15 min.

Into a large bowl, strain broth. Measure out 8 cups of liquid and return to pot. Discard any remaining liquid and solids. Add extra water if needed.

Bring broth to a boil, add soup ingredients, and return to a boil. Reduce heat, cover and simmer for 30 minutes or until the vegetables are tender. Adjust seasoning to taste.

 

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