1 large onion, chopped
1 large portabella mushroom, chopped
2 stalks of celery, chopped
2 medium carrots, chopped
2 medium potatoes, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
1- 10 ounce bag of frozen, french style green beans
1- 10 ounce bag of frozen, baby peas
1- 28 ounce can San Marzano crushed tomatoes
6 cups low-salt, Veggie Broth
4 cups pure water
1- 14-15 ounce can light red kidney beans
1- 14-15 ounce can cannellini beans
Salt and pepper to preference
2 bay leaves
1 1/2 teaspoons Italian seasoning
1 – 2 teaspoons chipotle chili powder
In a large soup pot (or dutch oven type), place 2 Tablespoons olive oil. Add, onion, mushroom, celery, carrots, potatoes, peppers and saute until onions are translucent. Add garlic. Stir. Add tomatoes and stir. Add green beans and baby peas, stir. Add veggie broth and water. Add bay leaves. Add Italian seasoning and chili powder. Bring to a boil, cover and turn to low and let simmer for 45 minutes. Add kidney and cannellini beans. Let cook an additional 20 minutes. Remove from heat. You can either serve it now, or you can place it into the fridge after it has cooled and serve it the next day, which is what I think is best!
Recent Comments