Have I mentioned I love a little house by the big woods blog?
I am obessed with her soup.
I will sheepishly admit that I have made a huge pot every week for the last 6 weeks.
It is my go-to meal.
I love it for lunch but would eat it for breakfast.
I eat 1-2 bowls a day.
It freezes and tastes fresh when thawed.
I can't stop eating it.
You won't be able to either.
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
3 stalks chopped celery
4 carrots, sliced
1 green pepper, chopped
3 cups chicken broth
3 cups water
1-15 oz can tomato sauce
1-15 oz can tomatoes (diced or stewed)
1-15 oz cans northern beans, drained
1 large fistful fresh or frozen green beans, chopped in inch long pieces
1 handful baby spinach fresh or frozen
2 small green zucchinis, quartered and sliced
2 small yellow zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano or 1/2 tablespoon dried
2 tablespoons chopped fresh basil or 1 tablespoon dried
salt and pepper to taste
1/2 cup brown rice
In a large stock pot, over medium, heat olive oil and saute garlic, onion, celery, carrots, and pepper until softened, 5 - 8 minutes.
Add chicken broth, water, stewed tomatos and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, rice, salt and pepper. Simmer for about 45 minutes (until rice is done and vegetables are cooked through).
Serve topped with parmesan cheese and buttered whole wheat bread for dipping. :)
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It's great after a day of chalking...
or concert Play-Doh. Have you ever played? You should. I will explain it later.