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!
INGREDIENTS | YIELDS 3 SERVINGS
½ cup green beans
1 tablespoon butter or margarine
½ small onion, diced
1 medium red potato, diced
1 medium carrot, diced
½ cup kidney beans, cooked
Dash of salt and pepper
4 cups chicken stock or water
1. Snap the ends off the green beans, and then cut into 1-inch segments.
2. Melt the butter in a large saucepan. Add the onion, and sauté until it becomes translucent.
3. 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.
4. If desired, fork-mash the vegetables before serving.