TWIN SISTERS VEGETABLE SOUP

By JanV

A hearty, satisfying vegetable soup. Good with crusty bread or cornbread.

Ingredients

• 2 Tbsp. canola oil
• 1 medium red onion, chopped
• 2 small cloves garlic, peeled & minced
• 2 tsp. crushed dried oregano
• 2 medium potatoes, peeled & diced
• 1 small zucchini, peeled & diced
• 1 large yellow squash, diced
• 3 stalks celery, chopped
• 2 large carrots, trimmed & chopped
• 2 bay leaves
• 1 (16-oz.) can crushed tomatoes
• 1 (16-oz.) can kidney beans, rinsed & drained

Details

Servings 6

Preparation

Step 1

Heat the oil in a soup kettle or Dutch oven and saute the onion, garlic and oregano together until the onion is tender. Add the potatoes, zucchini, squash, celery, carrots, tomatoes and bay leaves. Add just enough water to cover the vegetables. Bring to a boil, then reduce to a simmer, cover lightly and cook for about 20 minutes, or until the vegetables are fork tender. Add the beans and continue to cook for about 20 minutes longer. Adjust salt & pepper to taste.