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1. Peel and finely chop onions.
Peel and chop carrots. Chop celery.
Peel and dice potatoes.
Top and tail beans, chop into small pieces.
2. Heat oil and butter in large pan, add onions, cook over medium heat until unions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick.
3. During last 15 minutes of cooking, stir in drained and rinsed beans. Season with salt and pepper to taste. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
Serve with nice crust bread.
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eden10 11 month agoTasty
vintageluv 1 year agoOh and tasted very yummy as well!
Niquo 1 year agoExcellent texture & taste. Definitely a winner!
olaola 4 years agoit was yummy
keepsmilyn 4 years agoThis soup also freezes really well. Recipe originally from 1970-80 Womans Weekly Cookbook. [I posted this recipe.]