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.