- 2 Large cans Italian Style tomatoes (you can use the regular kind, too)
- 5-6 Stalks celery, chopped fine
- 2-3 medium onions chopped fine (i use a lot…modify to suit your tastes)
- 6-8 cups water (amount not too important…you can add more later)
A friend of mine shared this recipe with me several years ago. it’s amazing how easy it is. If it’s as hot at your house as it is here today (95 degrees) you’ll probably want to wait to try it.
Boil the above on high for at least 10 minutes. You can chop the tomatoes in the blender, or break them up with a spoon. I like to squish them in my hands.. gets out frustration. (i usually put the seasoning in at this point. see below)
Add pre-cooked beans (whatever you think will taste good) to the above mixture. you can use canned, but I like the dried beans better. I prefer a nine-bean soup variety that’s locally available. Not sure if it’s available everywhere.
Add vegetables to the above according to your tastes. Be sure to add them according to cooking time. No set amounts. Add them and stir. If it looks good, go with it. If it looks like it needs more, toss some more in.
Potatoes, cubed (makes the base nice and thick) corn zucchini summer squash cabbage (go easy…add it late or it’ll take over…i don’t use it if i’m makin g it for just us cause there’s always leftovers and the cabbage flavor gets stronger the longer it sits.)
you’d think carrots would taste good, but their flavor took over and it was barely palatable. could just be my taste, though. same with broccoli and cauliflower.
I season it with Oregano and Black pepper, and occasionally garlic, but go easy with this. could make it taste bitter.
We used to sprinkle parmesan cheese on it and serve with crusty vegan bread. now we don’t use the parmesan, but i’ve been known to sprinkle nutritional yeast on the top.
note: if the soup gets thicker than you want it, add water, but add it slowly. it’ll thin out, and so will the flavor. If you do add water toward the end, be sure to let it stew for a while longer.