Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
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

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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