Aug 27, 2009

* Corn 'n' Beans soup *

15-oz can navy beans
1 1/2 cups frozen sweet corn
1 1/2 cups frozen green peas
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
3 carrots, chopped
3 celery stalks, chopped
6-oz can tomato paste
2 cubes vegetable bouillon
1/2 tsp each basil, oregano, rosemary
1 cup macaroni
Bread croutons for garnishing
Salt and pepper to taste

Dissolve the bouillon cubes in 8 cups water.
Heat the oil in a non-stick pan and saute the onion
and garlic till golden.
Add the bouillon liquid, beans, vegetables and herbs.
Bring to a boil.
Cover and simmer on low heat for 20 minutes. Add the
tomato paste, macaroni, salt and pepper, and simmer
till the macaroni is tender.
Pour into soup bowls and top with croutons.
Serve hot with garlic bread or toast.

1 comment:

  1. This is best for a party, spoon this colorful vegetarian dish into hollowed-out bell peppers or bread bowls. Check out organic food delivered for more interesting recipes and organic produce.