Vegetable Bean Soup

[cat lover]

Recipe from Taste of Home

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups water
2 cans (15-1/2 ounces each) hominy, rinsed and drained
1 package (16 ounces) frozen shoepeg corn
1 can (15 ounces) crushed or diced tomatoes, undrained
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 tbsp dried cilantro flakes
1 tbsp dried parsley flakes
1 tsp ground cumin
2 bay leaves
1 cup (4 ounces) shredded cheddar cheese


In a Dutch oven combine the first 13 ingredients. Bring to a boil. Reduce heat and cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese. Yield: 12 servings (4 quarts).

[cat lover]

Here is another version that is also good!
Vegetable Bean Soup

1 1/2 cups onion, chopped
1 cup sliced celery
3 carrots, sliced
3 garlic cloves, minced
1 tbsp olive oil
2 cans (14 1/2 oz each) chicken broth
2 cans (15 oz each) great northern beans, rinsed (I used navy beans)
2 cups broccoli florets
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/2 tsp pepper
1 cup fresh spinach

In a large soup kettle saute onion, celery, carrots and garlic in oil till tender. Add broth, 1 can of beans, broccoli and seasonings and bring to a boil. Reduc heat and simmer uncovered about 7 mnutes. Place remaining beans in a food processor and process till smooth. Add to soup along with the spinach and simmer about 2 minutes or till heated through. Makes 2 quarts