Minestrone Soup

Minestrone Soup

From The Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D. this minestrone soup is sure to become a fall favorite in your allergy friendly kitchen.

This recipe makes 12 servings.

Ingredients:
2 tablespoons oil
2 cups sliced celery
2 cups sliced carrots
2 teaspoons dried oregano
2 teaspoons dried basil
6 cups beef stock or water
3 cups cooked beans, such as pintos, kidney beans, or lima (one kind or mixed)
1 (8 oz) can mushrooms, sliced
4 cups canned tomatoes
½ cup chopped fresh parsley
1 tablespoon apple cider vinegar
1 teaspoon honey (optional)
3 cups cooked beef (optional)
2 cups cooked rice

Instructions:
In a large 6-quart pan over medium heat, combine the oil, celery and carrots.
Cook, stirring occasionally for 10 minutes.
Add the oregano and basil.
Add the stock or water, beans, mushrooms and tomatoes.
Simmer gently for 30 minutes.
Add the parsley, vinegar and honey.
Simmer for 5 minutes.
Add the beef and cooked rice, heat and serve.