Thursday, November 17, 2016

Soup Season

Soup Season is upon us (kind of) and I have found myself making at least 2 a week. Usually one meat and one dairy or pareve. This soup recipe is a go to classic that I love:


Olive Oil
1 Onion
3 garlic cloves
1 cup of carrots
1 32 ounx can diced tomatoes
1 box of vegetable stock
1 can red kidney beans
1 small can vegetarian beans
salt
pepper
oregano
basil
dill


Saute the onions in the olive oil (just a dash) for a couple of minutes then add the garlic and carrots. A couple of minutes later you can add the rest of the ingredients with several generous shakes of the spices. Delicious and filling and healthy!

Happy Winter.

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