> Recipes > Soups

Choose your own vegetables!

1 large onion
4 large cloves garlic, minced
2 stalks celery
1 can diced tomatoes and juice
4 cups (1 L) vegetable broth
2-3 cups (500-750 ml) chopped vegetables (bell peppers, broccoli, cabbage, carrots, cauliflower, eggplant, green beans, kale and other greens, potatoes, spinach, zucchini or corn)
1 15 oz (425 ml) can or 1 1/2 cups (375 ml) cooked beans of your choice.
1 cup (250 ml) whole grain macaroni, small shell pasta or broken spaghetti
1 handful of fresh minced parsley
1/2 tsp (2 ml) dry basil
salt and pepper to taste

In a medium pot, steam fry the onion, garlic and celery for about five minutes. Add the remaining ingredients, except the salt and pepper. Bring to a boil, then turn down, cover and simmer for 15-20 minutes. Taste for salt and pepper. If it’s too thick for your liking, add more broth.

Source: alive Magazine (pre-2000)