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Ingredients
- Bay leaves 2
- Carrots; scrubbed, unpeeled 2
- Celery 3
- Cooked kidney beans; or pint 1 c
- Dried oregano 2 ts
- Fresh ground pepper 1/8 ts
- Garlic cloves; chopped fine 2
- Idaho potatoes; scrubbed, un 2
- Onion; chopped 1 md
- Tomatoes 3
- Yellow squash 1 lg
- Zucchini 1
Directions
- Saute the onion, garlic, oregano, and pepper in a small amount of
- water until the onion is translucent, about 5 minutes. Set aside.
- Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sauteed onion mixture. Add water just to cover the vegetables. Add the bay leaves, bring to a boil, and reduce the heat. Simmer unti the vegetables are just tender, 10 to 15 minutes.
- Place the tomatoes in a blender or food processor and process until pureed. Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste. Add the tomatoes to the soup, along with the cooked beans.
- Cook for 30 minutes over low heat. Refrigerate overnight to allow
- the flavors to "marry." Reheat and serve the next day.
- Variation: One-half cup each of corn and green beans can also be added to the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 36 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 303mg | 9% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.45g | 2% |
| Protein 1.4g | 2% |
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