08 Nov Recipe of the Week: Veggie Soup
Fall is upon us and its time to start thinking about delicious and heartwarming recipes. Cooler weather will have us craving comfort foods, and nothing is more comforting than a piping hot bowl of soup. Soup is also a wonderful way to get in a large serving of vegetables which nourish our bodies and keep our immune systems going strong. Here is one of our favorite vegetable soup recipes that will be sure to become a fast favorite.
- 1 (14 ounce) can chicken or vegetable broth
- 1 (11.5 ounce) can tomato-vegetable juice
- 1 cup water
- 1 large potato, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 (14.5 ounce) fresh diced tomatoes
- 1 cup chopped fresh green beans
- 1 cup fresh corn kernels
- 1 cup chick peas/garbanzo beans
- salt and pepper to taste
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, chick peas, and corn. Season with salt and pepper to taste. Bring to a boil and simmer for 30 minutes or until all vegetables are tender. Serve and enjoy!