Ah yes, another great soup recipe…keep sharing my friends. Soup is good food (remember Campbell’s jingle?)

Beany Minestrone Soup

Lucy, I think I got this from Dr. McDougal, who actually is an advocate of a vegan diet, but it is a good soup full of vegetables with lots of fiber, minerals, vitamins and enzymes. I love this soup. It freezes well too. Lori

1 onion chopped
2 tsp minced garlic
2 stalks celery chopped
2 carrots sliced
6 1/2 cups vegetable broth (Kitchen Basics is my favorite)
1-15 ounce can fire-roasted chopped tomatoes
1-8 ounce can tomato sauce
6-8 fingerling potatoes sliced (can use any kind of potatoes really)
1 1/2 cups refried beans-used as a thickener (It called for fat-free, but I spent a lot of time reading labels and there wasn’t that much difference in the fat content so I went for no chemical additives)
1 1/2 tsp basil
1 1/2 tsp oregano
pepper to taste
1-15 ounce kidney beans, drained & rinsed (I like black beans better)
3/4 cup frozen corn kernels (I just added a can of corn drained and rinsed)
1/2 cup uncooked whole wheat elbows
2 cups swiss chard (fresh spinach works well too)
1 tsp balsamic vinegar

Place onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently for about 10 minutes or until onions are soft. Add remaining broth, tomatoes, tomato sauce, potatoes, refried beans, basil, oregano and pepper. Bring to a boil, reduce heat, cover and simmer for 25-30 minutes stirring occasionally to smooth out the refried beans. Add the kidney/black beans, corn and whole wheat elbows. Continue to cook for 20 minutes. Stir in the spinach and vinegar and cook an additional 10 minutes.

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