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Amanda's All Vegetable Soup

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By Amanda Formaro

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	8
Author Notes:	This recipe is from Amanda Formaro, mother of four and owner/editor of TheFamilyCorner.com Magazine. A soup chock full of vegetables and beans is a wonderful treat for everyone! Try this very easy recipe and you'll be hooked too.
Ingredients:	12 cups vegetable stock 1 can (15 ounces) diced tomatoes 4 medium potatoes, peeled and cubed 2 medium carrots, peeled and sliced 1 tablespoon dried basil 1 bunch of brocolli flowerets 1 bag (10 ounces) frozen mixed vegetables 1 can (15 ounces) sweet corn, drained 1 can (15 ounces) red kidney beans, rinsed and drained 1 can (15 ounces) great white northern or canelli beans, rinsed and drained water (enough to cover vegetables in addition to the stock) salt and pepper to taste any extra vegetables you can fit or want! (optional)
Instructions:	In a dutch oven, combine vegetable stock, tomatoes, potatoes, carrots, and basil. Bring to a boil. Reduce heat and simmer for 20 minutes. Increase heat to medium, add remaining ingredients and cook for 20-30 minutes more or until all vegetables are tender. Serve with crackers and/or fresh bread. Note: For a texture similar to stew, Reduce the amount of water you add. To freeze leftovers, put soup in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods.