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Hearty Vegetable Soup
Hearty Vegetable Soup

3 tablespoons olive oil
2 large onions, chopped
3 quarts beef broth
8 red potatoes, cubed
4 carrots, chopped
4 stalks celery, chopped
3 small zucchinis, sliced
1 cup fresh mushrooms, sliced
1 28-ounce can plum tomatoes, chopped
2 cups green or yellow beans, sliced
2 16-ounce cans Great Northern beans, drained
3 tablespoons fresh parsley, chopped
salt and pepper to taste

1. In large stockpot, heat oil. Add onions and cook over low heat just until soft. Add beef broth, potatoes, carrots, celery, zucchini and mushrooms. Bring to a boil over high heat. Reduce to low, cover and simmer 2 hours, stirring occasionally. Add tomatoes, green or yellow beans, Great Northern beans and parsley. Simmer 30 minutes longer. Salt and pepper to taste.


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