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20 ounces tomatoes ; canned, crushed
29 fluid ounces vegetable broth ; or two 14.5 cans
3 small zucchini ; cubed
1 stalk celery ; sliced
2 large carrots ; peeled and chopped
1/3 cup onions ; chopped
3 cloves garlic ; minced
1 tablespoon parsley
1 bay leaves
1 cube vegetable bouillon
1/2 cup macaroni
15 ounces kidney beans ; canned, drained
1/2 cup green beans
Submitted by elnoob
A hearty vegan soup
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
- Bring broth, bouillon, bay leaf, carrots, onion, celery, tomatoes, parsely, garlic to a boil in a large pot. Reduce heat, cover, and simmer for 15 minutes.
- Stir in the zucchini, green beans, macaroni and kidney beans.
- Bring the soup back to a boil, reduce heat, cover and simmer an additional 10 to 15 minutes.
- Remove bay leaf and ladle soup into serving bowls.
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