Susan’s Dirty Little Secret Soup
Try this Susan’s Dirty Little Secret Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/2 teaspoon thyme
- 1 teaspoon basil
- 4 cloves minced garlic
- 1/2 teaspoons oregano
- black pepper and salt to taste
- 5-6 cups vegetable broth (i use imagine no-chicken)
- 1 16- ounce can diced tomatoes
- 2 16- ounce cans beans rinsed and drained (i usually use 1 great northern and 1 kidney bean)
- 2 1- pound bags of frozen vegetables (my favorites are califo broccoli, and carrots] and italian blend [zucchini, italian green beans, broccoli, red pepper])
- a shake or two of hot pepper sauce (tabasco)
- optional: 1/2 cup small pasta or 2 cups diced pota pearled barley, millet, or quinoa) or cooked rice
- Carbohydrate 3.15638802083333 g
- Cholesterol 0 mg
- Fat 0.172717395833333 g
- Fiber 1.47603952970232 g
- Protein 1.5298 g
- Saturated Fat 0.0236804479166667 g
- Serving Size 1 1 Serving (112g)
- Sodium 31.3754895833333 mg
- Sugar 1.68034849113102 g
- Trans Fat 0.0481104791666667 g
- Calories 17 calories
Instructions Put 5 cups of vegetable broth and all remaining ingredients into a large pot and cook until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving. This can also be made with 2 pounds of whatever fresh vegetables you have in the house. Put 5 cups of vegetable broth and all remaining ingredients into a large pot and cook until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving. This can also be made with 2 pounds of whatever fresh vegetables you have in the house.
