It’s a vegetable bonanza! Everything from the garden and more make up this flavorful soup. The ketchup adds a little hint of tomato sweetness to the broth.
1 cup carrots, cubed
½ cup celery, sliced
½ cup onion, cubed
2 cups kidney beans, cooked or canned
½ cup potatoes, cubed
¾ cup lima beans, frozen
½ head swiss chard
2 cups cabbage, shredded
1 ½ cup zucchini, cubed
1/3 cup corn
10 cups water
2 tablespoons Better than Bouillon vegetarian “no Beef” flavor or base of choice
2 tablespoons ketchup, Sir Kensington brand or ketchup of choice
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated onion
½ teaspoon granulated garlic
- Cook beans, potatoes and lima beans in water and vegetable base for 20 minutes.
- Add carrots, onions and celery. Let simmer for 20 minutes.
- Add cabbage, chard and zucchini and cook until greens are tender- about 15 minutes.
- Add ketchup and seasonings.
- Add corn and serve.
Total cooking time: 1 hour and 20 minutes
Response to Readers Comments:
This sounds amazing; but I was really surprised to see ketchup on the list of ingredients. I try not to use highly processed foods if I can help it – especially in something that I am otherwise making from scratch. I add fresh diced tomatoes to everything from scrambles to daal. I bet they would bring a nice fresh flavour here as well. Plus adding that one cold ingredient tends to make the hot food a bit easier to eat quickly and I’m not that patient after cooking!
-Ketchup can be really sweet so we make our own or use the brand listed in the recipe which is a healthfood brand and lower in sugar. If you don’t want to use ketchup the suggestion made about substituting tomato was a good one.