In anticipation of spending some money this weekend, I wanted to save some money on dinner tonight. I looked in my cupboards and noticed how many cans of various beans I had. Why would I buy cannelloni beans, kidney beans and lima beans? And they were all purchased on separate occasions. Hmm. Well, I put 'em to good use and made soup. I ended up making 4 quarts, so I froze some and plan to eat the rest over the weekend, but I did come number-crunching and I think I made all 4 qts for under $10! Maybe someday I'll have my finances under control! :) Anyhow, I was pleasantly surprised with how delicious this turned out. I hope you, too, enjoy this recipe!
Becky's Bean & Veggie Soup
8 cups veggie broth
olive oil
~10 cloves garlic
1 medium onion
3 cans of beans - I think any would work, but I used cannelloni, kidney and lima
4 celery stalks
3 carrots
3 red potatoes
salt, pepper
Old Bay Seasoning (or some other seasoning with a little kick)
Chop onion and garlic cloves, saute in olive oil in large pot (4 qts or larger) until onions become translucent. Add veggie broth and bring to boil. Add salt, pepper and other seasonings. Rinse beans and add to pot. Bring to boil and reduce heat, simmering for about 45 mins. Add chopped carrots, celery and potatoes and simmer another hour.
Serve with bread or crackers. Refrigerate or freeze leftovers.
