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Veggies and Navy Bean Soup

Sunday, October 02, 2016

Veggies and Navy Bean Soup

Ingredients:

Some red onion
1 potatoes, diced
6 kale leaves (and the stems)
5 mushrooms, chopped
1 can diced tomatoes
1-2 zucchini
2 cups green cabbage
2 sticks of celery
I cup carrot
1 1/2 cups oat groats
1 cup navy beans
1 cup kale stems
Handful of parsley
4 to 6 cups of veggie broth (I used my homemade veggie broth)
1/4 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper, basil, curry powder

Directions:

In my soup pot I place the vegetable stock, beans, oat groats and vegetables (except Kale leaves) slowly bring to a boil and cook until the veggies are soft. Stir in the parsley and kale leaves at the end.

Note:

I don't measure anything so everything is a guess.

I used up a bunch of frozen veggies and fresh veggies that I had left over.

You can add any veggies, beans and grains that you want or have on hand.
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