Ingredients
- 1 T. Olive Oil
- 1 c. Chopped Onions
- 8 oz. sliced fresh mushrooms (or I used 1 small can)
- 1 cup Carrots - thinly sliced
- 2 Cloves minced garlic or 1 tsp. bottled minced garlic
- 1 c. V-8 Juice (I like a little more broth so I increase this to 2 c.)
- 1 1/2 c. beef broth
- 2 1/2 c. chicken broth
- 2 c. water
- 1/2 c. uncooked short pasta (i.e. penne)
- 1 can (16 oz) rinsed & drained red kidney beans
- 1 c. (16 oz.) rinsed & drained chickpeas
- 2 (14 oz.) cans diced tomatoes (I used 2 28 oz. cans)
- 1 tsp. dried Italian seasoning
- 1 tsp. brown sugar (not too much but I did use a little more)
- 1/2 tsp. black pepper
- 1 c. frozen green peas
Preparation
Step 1
Heat oil on medium high in a soup pot. Add onions, carrots & mushrooms. Cook, stirring frequently for about 2-3 minutes.
Add garlic, V-8 juice, both broths, water and pasta to pot. Raise heat to high. Cover pot and bring to a boil. While soup is heating, lift lid to stir from time to time as pasta will begin to stick to the bottom of the pot.
Rinse and drain chickpeas, kidney beans and set aside.
When soup boils, reduce heat to medium high. Uncover pot & add tomatoes with their juices, chickpeas, kidney beans, Italian seasoning, brown sugar and black pepper. Stir frequently to make sure soup maintains a vigorous boil.
Cook until pasta is just tender - about 5 more minutes. In last 2 minutes of cooking, stir in frozen green peas. Serve.