Ten Vegetable Soup

What You'll Need

  • 1/2 lb carrots, diced, small
  • 1/2 lb onions, diced, small
  • 1/4 cup celery, diced, small
  • 1/4 cup green bell peppers, diced, small
  • 1/4 cup yellow bell peppers, diced, small
  • 1/4 cup red bell peppers, diced, small
  • 1/4 lb broccoli, diced, small
  • 1/2 lb northern beans, drained
  • 1/4 lb idaho potatoes, diced, small
  • 1/2 lb kidney beans, drained
  • 1 1/2 pint Foodstuffs marinara sauce
  • 3 quarts water
  • 1 tbsp vegetable base
  • Salt to taste
  • Black pepper to taste

Directions

Heat a heavy bottom stock pot over medium-low heat. Once hot, add all the vegetables and cook approximately 12-15 minutes. Add vegetable base, water, and marinara sauce. Increase the heat and bring to a simmer. Once simmering, add the northern and kidney beans. Reduce the heat to low, cover and cook until the vegetables are fork tender, approximately 25-30 minutes. Remove from heat and season to taste with salt and pepper.