Dinner March 18, 2015

Vegan Vegetable 

Home made soup

Ingredients:

1 Bag of large Carrots (Cut into large Pieces)

1 5lb Bag of Potatoes (Cut into 1" chunks)

2 Large Onions (Cut into large Pieces)

1 Small head of Cabbage (Cut into 1" squares) 

1 8oz fresh Mushrooms (Peeled and sliced thick)

2 14.5 cans of Diced Tomatoes  (Drained)

2 14.5 Cans of Great northern beans (Drained)

2 14.5 Cans of Light red kidney beans (Drained)

1 Stalk of celery (Cut into large pieces) the whole bag is 1 Stalk

13 Tsp Garden Vegetable flavor soup base (Bell-View) 380 Auction

Cut All your fresh Vegetables up and wash off and

 add to a large Pot. 

Measure out 3 1/2 Quarts of water heat on stove until it comes 

to a boil and Stir in 13 tsp of Garden Vegetable Base 

and mix until dissolved 

Add the Beans and diced tomatoes to the pot, Then Add the Base to the pot.

It should come to the  top of vegetables Cover with a lid

heat on a low / medium heat until the vegetables

 cook down about 10 minutes Stir so the bottom don't burn

Then put lid on stir occasionally and cook for couple of hours until carrot

and potatoes are tender.