Eat at Bett's

Our Passion for Food came from our Mom

Veggie Soup

I thought I’d share my veggie soup recipe. I usually have it in the summer, it is a good vegetarian dish that is great with fresh crunchy bread.

Ingredients:
6-8 cups vegetable stock or bouillon
1-2 potatoes
1-2 onions (or leeks)
garlic cloves
carrots
celery
1 can diced tomatoes, not drained
1 small can garbanzo beans, drained
bay leaves
salt and pepper to taste
Preparation:

Bring stock to a boil. Dice all veggies to desired size (I like to keep them big and I like to leave the skins on the potatoes). Add all ingredients (except garbanzo beans) to stock, reduce heat and simmer until veggies are soft. Rinse garbanzo beans and add to soup. Enjoy!

Tips:

I always add whatever leftover veggies are around. I’ve used green beans, peas, broccoli, etc. I never have a specific amount to use, I just eyeball it until I get the amount I want. I also only add the garbanzo beans to the soup bowl itself, and not in the pot. This keeps the soup from getting starchy.
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