Tuesdays are for Soup

A Hearty Vegetarian Vegetable Soup!

I have made this soup four weeks in a row, altering very little from soup to soup. The flavor that the soup generates is quite surprising. It is best served with a crusty peasant bread, green onions and the cheeses of choice. This last time I served it, I decided to present it in a wide-mouthed mug because few of my guests ever let the last broth remain in their bowls. The mug handle makes the final scoop of the spoon easier.


1 15-0z can Bush Chili Beans with Mild Sauce

2 15-oz cans dice petite tomatoes

2 tbs olive oil

2 medium red onions

4 garlic cloves, thinly sliced

5 stalks celery, thinly sliced

5 carrots diced or julienned

1 cup finely diced cabbage

1 cup frozen or canned wax beans (or any green beans on hand)

2 cups mushrooms, coarsely chopped

1 small can corn, vacuum packed

1 cup diced rutabagas 2 medium red potatoes with skin, diced

16 0z vegetable stock


Pour one can diced tomatoes and one can chili beans into blender; blend until a smooth sauce is produced. Set aside.

Add olive oil to a large pan, over low flame.

Add onions, garlic, and celery. Sweat them for 5 minutes. Stir frequently.

Add cabbage, carrots, beans corn and mushrooms. Stir frequently.

Add second can of diced tomatoes.

Add vegetable stock.

Bring to a boil; add tomato-bean sauce gently. Lower to simmer.

Add rutabagas and potaotes. Cook slowly until potatoes and rutabagas are tender.

Let stand five minutes.

Optional herb: stir in 1 tsp ground rosemary five minutes before removing pot from flame.