This is a quick and easy soup to make, that's also very satisfying. It's perfect for meatless Monday or any day of the week you want a quick, but nutrient-rich, soup.
1 tbls. olive oil
6 cups vegetable stock
1 quart (32 oz) tomato sauce
1 pint (14.5-16 oz) petite diced tomatoes
1 medium onion, chopped
2 stalks celery, chopped
2 cups green beans
2 cups niblet corn
2 large carrots, sliced into thick coins
2 cups cubed potatoes
2 tsp. garlic powder
2 tsp. Italian seasoning
2 tsp.dried oregano
2 tsp. cumin
2 tsp. chili powder
1 tsp. course-ground black pepper
1 tsp. salt
Optional - lima beans, green peas, chunks of zucchini or yellow squash
Heat olive oil in a large stock pot. Add onions and celery and cook until vegetables are softening. Add vegetable stock, tomato sauce, diced tomatoes and spices. Stir in green beans, corn, carrots and potatoes.
Cook over medium-high heat until soup boils. Reduce heat to low-simmer, and adjust all seasonings to taste. Continue cooking until vegetables are al dente, about 20-30 minutes.
Serve immediately while hot with corn muffins, corn bread or crusty bread. Store leftover in the refrigerator for several days or freeze.
Yield: 8-10 servings
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