Sheila's Vegetable Soup

Ingredients

Fennel, from Koehler's Medicinal-plants (1887)

• 1 -Frozen Bag of Italian vegetables - (carrots, cauliflower, Italian beans, Lima beans, zucchini and red peppers.)
• 1 tbsp chopped onion
• 1-2 cloves of garlic finely minced
• 1 tsp fennel powder
• 1/2 tsp crushed red pepper flakes
• 1 vegetable bullion or 1 can of any vegetarian broth you like
• 2 tbsp - cream of any vegetable preservative free soup: i.e. mushroom or celery
• 1 cup each of black beans and red kidney beans, or white beans washed and drained
• 1 tsp oil
• salt to taste
• 1 can diced tomatoes

Instructions

• Heat a tsp of oil in a deep stock pot
• add fennel powder sauté 5 seconds
• add onions, garlic & red pepper flakes sauté for a minute
• add all other ingredients
• let boil for 25 -30 minutes.

It is such a hearty soup - serve with whole grain wheat toast rub fresh garlic on the toast while still warm. Serves four.

Thank you Sheila. Sorry it took me so long to share your vegetable soup recipe.

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