“Veggie Soup,” 15” X 15”, monotype, 2012

Biehl, Julianne

Veggie Soup

14 ½ ounce can kidney beans
14 ½ ounce can tomatoes
14 ½ ounce can green beans drained
14 ½ ounce can corn drained
2 zucchini peeled and sliced
1 onion cut and diced
5-6 mushrooms sliced
1-2 medium tomatoes diced
1/4 head cabbage
5-7 small to medium stalks celery diced
14 ½ ounce chicken broth fat free, low sodium
8-10 ounce baby cut carrots sliced
4 medium potatoes diced
Add to gallon dutch oven or stock pot, add two cans of water from
bean can. Add any leftovers from fridge to your taste, for example,
spinach, beets, rice, etc. may also add black beans and or great
northern white beans (the beans give it a meaty flavor). Add more
water if desired.
Season with black pepper, 1 teaspoon paprika, ½ -1 teaspoon
caraway seeds. I do not add salt because canned foods are salted
unless noted.
Simmer slowly on cooktop all afternoon (my cookpot is a corning
ware dutch oven which I use on a corning ware cooktop). Serve
with crackers or muffins. Serves two for several meals.