Vegetable Soup Recipe
A low-fat veggie soup recipe which is nice on a winters night with some warmed crusty dinner rolls. I am not sure of US equivalent of can sizes, so I
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 carrot, sliced and diced
- 1 large onion, sliced and diced
- 1/2 red capsicum, sliced and diced
- 1/2 green capsicum, sliced and diced
- 1 cup green beans, sliced
- 1/2 parsnip, chopped
- 5 garlic cloves, sliced
- 2 -3 celery ribs, sliced (optional)
- 1 (14 ounce) can chopped tomatoes
- 1 (14 ounce) can four-bean mix or 1 (14 ounce) can cannellini beans
- 3 teaspoons chicken stock
- 6 -8 cups water
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon chili flakes
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