So, this recipe might be kind of hard for some but in fact its super easy. Depending on what kind of vegetables you like, you can determine how much of what goes into the soup, so I don’t have any measurements. I made this soup the first time last year and it turned out great, but I couldn’t remember exactly what I did. My method this year was to kind of throw everything in a pot and let it sit. Turns out that that method works really well for soup. So don’t be intimidated that there aren’t any measurements, just have fun. I’ll include in the recipe all the ingredients I used just to give you an idea of what you can put in there.

Ingredients:

fresh carrot sticks cut into small circles

lima beans

dark red kidney beans

frozen green beans

frozen corn

diced tomatoes

an onion

can of tomato sauce

chicken stock

small potatoes cut up

salt

pepper

garlic powder

*just to add a little extra* noodles

There isn’t really a step by step process to this soup either. But first I thawed the frozen vegetables (I didn’t have time to prepare everything fresh), and drained the kidney beans. I also sauteed an onion in some butter just to let it cook a little before putting it in the soup. I poured all the vegetables into the pot and added about 3 boxes of chicken stock and a large can of tomato sauce. I also added salt, pepper, and garlic powder. I let it sit on about medium high until it came to a nice boil, then brought it down to a simmer. I kept tasting along the way to make sure that the potatoes were done (the potatoes take the longest to cook). When there was about maybe 15 minutes left before the soup was completely done, I added the noodles uncooked because they would cook in the broth. The soup is served really well with some grated parmesan cheese.