ATHENIAN GARDEN SPICE gives this vegetable soup a full flavor and
satisfying richness that will please even the most determined meat eater.
In a 6 quart pot, sauté the onion in olive oil until lightly browned.
Add the celery, carrot, beans with juice, tomatoes, barley or wheat,
ATHENIAN GARDEN SPICE and water. Simmer, covered, until the
barley or wheat is almost tender, 30 to 40 minutes. Add the remaining
vegetables and simmer 15 minutes more or until the potatoes are done.
NOTE: Vegetables may be varied as desired.
Category
ATHENIAN GARDEN SPICE
Soup
Servings
Author
- 1 medium onion, cut into chunks
- 3 Tbsp olive oil
- 1/4 cup celery chunks
- 1 canned garbanzos or other beans, with juice
- 1 cup carrot, peeled and cut into 1/4 inch slices
- 1 15 oz can canned garbanzos or other beans, with juice
- 1/2 cup crushed tomatoes
- 3 Tbsp SPICE BAZAAR ATHENIAN GARDEN SPICE
- 8 cups water
- celery chunks
- 1/4 cup frozen or fresh green beans
- 1/4 cup peas
- 1/4 cup broccoli
- 1 smallpotato, diced