Monday, August 26, 2013

Heirloom Tomato Soup

Source: One United Harvest Cookbook

15-20  juicy tomatoes
1 bulb garlic, peeled and minced
3-4 onions
2-3 sweet peppers
3-4 carrots
4-5 celery stems
2-3 cups canned or cooked black beans
olive oil
1 handful of basil, cut into small pieces
1 handful oregano, cut into small pieces
salt and pepper to taste

cut all vegetables into small pieces including the tomatoes. Sauté onions and garlic in olive oil, then add carrots, peppers and celery. Add the chopped tomatoes when the other vegetables are soft. Heat until the tomato juices are flowing freely. Add herbs, beans, salt and pepper. Simmer for 10-15 minutes to allow flavors to mingle. Serve with a hearty whole grain bread.

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