Vegetable Soup
By Heather McDougall
This is a soup that my daughter, Heather, makes often for her family. Our grandsons, Jaysen and Ben, love it and will often eat several bowls of this for dinner.
Serves: 6
Prep Time: 15 min
Cook Time: 60 min
Ingredients
4 Cups
Vegetable broth
1
Onion, chopped
2 Stalks
Celery, chopped
2
Carrots, sliced
2 Cloves
Garlic, minced
2 Cups
Water
1
Yam, peeled and cubed
1
White potato, peeled and cut in large chunks
15 Ounce Can
Chopped tomatoes
15 Ounce Can
White beans, drained and rinsed
1
Bay leaf
1 Tsp
Basil
1-2 Cups
Chard, chopped
1/2 Cup
Uncooked pasta
Directions
Place 1/4 cup of the broth in a large soup pot. Add the onion, celery, carrot and garlic. Cook, stirring occasionally, until vegetables soften slightly, about 5 minutes. Add the remaining broth, the water, yam, potato, tomatoes, beans, bay leaf and basil. Bring to a boil, reduce heat, cover and cook for about 45 minutes, until all vegetables are tender. Stir in the chard and pasta. Cook for about 10 minutes until pasta is tender.
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