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Lotsa Vegetables Soup

January 10, 2010

It’s cool here in the Deep South and we had some french toast for breakfast. It’s my easy and cheap french toast – thanks to a local bakery outlet. One loaf of cinnamon raisin sliced, dipped into 4 eggs and 4 cups milk whisked together then cooked in a skillet.
We’re having Chicken & Chana Tikka Masala over rice for dinner, so I had to come up with a way to use half a jar of tomato sauce, as well as a lot of veggies. This recipe is slightly sweet due to the parsnips, potatoes, and tomato sauce. Served with a grilled raw sharp cheddar cheese, which happened to be slightly salty due to the sweet cream butter it was cooked in, it’s a cozy meal for a cold day.

Lotsa Vegetables Soup

Olive oil to cover bottom of pot
5 cloves garlic, chopped
1/2 large onion, choped
5 parnsips, peeled and sliced
1 large handful baby carrots, sliced in half on diagonal
7 stalks celery, chopped (including the leaves)
3 small sweet potatoes, peeled and chopped into large chunks (1X1)
1 beef bouillon cube OR 1 cup beef broth
2 cups chicken broth
13 oz tomato sauce
4 cups water
2 bay leaves
1 tsp dry thyme
3 fresh basil leaves
dash turmeric (lots of health benefits!)
1 cup chickpeas, cooked
1 cup kidney beans, cooked
Salt and pepper to taste
Parmesan for topping

Start chopping and peeling! It’s a lot, I know.
In a large pasta pot, drizzle oil and heat on medium. Add garlic, onion and celery – soften.
Add remainder of ingredients except beans. Boil, then simmer 1 hour.
Add beans and heat through. Taste, and adjust with salt and pepper. Remove bay leaves.
Ladle into bowls and top with cheese, if desired.

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