White Bean Vegetable Soup

  4 cups water

1 15-oz. can of white beans, drained and rinsed 

1 clove garlic, minced

1 bay leaf

1 carrot, sliced

1 onion, chopped

2 stalks celery, sliced

1/4 cup frozen corn kernels

1/4 cup frozen peas

2 gluten-free vegetable bouillon cubes, crumbled

1 teaspoon sea salt

 1 tablespoon tamari (gluten-free soy sauce)

Handful fresh parsley, chopped

dash of dried oregano

dash of dried basil  

Place all ingredients in a large pot. Cover and bring to a boil.  Reduce heat and simmer, covered, for 20 minutes.

This entry was posted on Monday, October 24th, 2011 at 1:01 am and is filed under Recipes, Vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.