Derick & Jill | Oct 7, 2020 | 49
When it was sleeting and snowing last night and dropping from 70 degree weather the day before to 12 degrees the next day, that called for some of this soup to warm our bellies! I made varieties of this soup growing up, just substituting for different vegetables we had on hand and usually paired it with our favorite homemade whole wheat bread. I didn’t have all the ingredients for the bread last night, so I made some of our other favorite fancy cornbread! The boys ate everything really well too and we might have just enough leftovers for one more good meal!
Makes about 4 quarts
3 T. olive oil
1 onion, medium or large, diced
2 T. garlic, minced
2 cans diced tomatoes (15 oz.)
1 can tomato sauce (15 oz.)
4 cans beans (15 oz.)…I used 2 black, 1 pinto & 1 red kidney
1 can green beans (15 oz.), drained
1 can sliced potatoes (15 oz.), drained
2 T. apple cider vinegar
2 T. basil
2 T. oregano
2 T. thyme
2 T. parsley
1 T. garlic powder
1 T. onion powder
salt and pepper to taste
1 C. water
1 C. pasta, uncooked (I used bowtie pasta because that’s what I had on hand)
Add olive oil, onion and garlic to pot. Sauté over medium heat until onion is translucent (about 10 min.). Add everything except pasta. Cover and turn up to medium high heat and bring to a boil. Add pasta & reduce heat to medium low heat, stirring frequently until pasta is cooked (10-20 min. depending on pasta). Enjoy!
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