Chunky Garden Vegetable Soup | Just A Pinch Recipes
Place oil and garlic in large pot; cook over medium-high heat 30 seconds or until fragrant. Add broth, carrots and onion; cook 6-8 minutes or until carrots are tender. Add...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Can opener
- Wooden spoon
Ingredients
- 1 teaspoon(s) olive oil
- 3-5 clove(s) fresh garlic, minced
- 4 cup(s) broth from chicken base or canned chicken broth
- 3 carrots, halved, sliced, or 2-3 handfuls of whole baby carrots
- 1 large onion, chopped
- 2 cup(s) v-8 juice (approx. amount)
- 2 medium tomatoes or 1 to 1/2 jar home canned tomatoes w/ juice
- 2-3 - celery ribs, sliced
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 (15oz) can(s) red kidney beans, drained (or other combinations)
- 2 (15oz) can(s) northern or garbanzo beans, drained (or one of each)
- 1 teaspoon(s) italian seasoning, or according to taste
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- - sometimes i add 1 -15oz can of drained green beans or 2 cups of shredded cabbage
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