Recipe: Ontario Vegetable & Bean Soup
Spring 2013 in Stouffville has been downright cold. This soup can help take out the chill.
• 2 Tbsp canola oil
• 1 yellow onion, chopped
• 2 garlic cloves, finely chopped
• ½ small white cabbage shredded or finely chopped
• 900 ml vegetable stock
• 2 cups water
• 28 oz. can of kidney or other beans, drained and rinsed
• 14 oz. crushed tomatoes
• 2 carrots, diced coarsely
• ½ cup of frozen peas
• 2 tsp oregano or to taste
• 2 tsp parsley or to taste
• salt and pepper to taste
Heat the oil over low heat in a large pot. Add the onion and garlic and sauté stirring occasionally for 5-7 minutes until the onion has softened. Stir in the cabbage, oregano, parsley and black pepper and cook, stirring frequently for another 5 minutes.
Increase the heat to medium and add the stock, tomatoes, kidney beans and carrots. Simmer for 20-25 minutes until vegetables are tender. Add the frozen peas about 3 minutes before serving. If the soup is too thick add additional stock or water. Taste and add salt if needed.
Serve with your favourite Reesor’s bread, cheese, and cold cuts.
If you have a parmesan cheese rind, add it to the soup and remove before serving.
Add frozen Toby’s Cookin’ Greens such as kale or spinach.