Vegetable Soup by Shana Priwer and Cynthia Phillips
Vegetable soup is one of the most flexible recipes out there. Use chicken, vegetable, or beef stock for added flavor — black beans or chickpeas instead of kidney beans are acceptable substitutes as well. Clean out your vegetable drawer while creating several healthy meals for your toddler!
3 Servings
½ cup kidney beans, cooked
½ cup green beans
1 medium red potato, diced
1 medium carrot, diced
½ small onion, diced
1 tablespoon butter or margarine dash of salt and pepper
4 cups chicken stock or water
Snap the ends off the green beans, and then cut into 1-inch segments.
Melt the butter in a large saucepan. Add the onion, and sauté until it becomes translucent.
Add potato, carrot, green beans, kidney beans, salt, pepper, and chicken stock. Bring to a boil, and simmer for at least 1 hour. Longer cooking will make the vegetables more tender and enhance the flavors, but 1 hour is the minimum cooking time.
If desired, fork-mash the vegetables before serving.
