“This recipe grew out of necessity to feed the crew when all I had were odds and ends in the fridge and miscellaneous pantry items,” says reader Jo-Ed W. of Conway, Ark. “My granddaughters loved it and now, whenever I ask what they’d like to eat, this is their most frequent request.”
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2 tablespoons canola or olive oil
1 medium onion, chopped
1 rib celery, minced
2 cloves garlic, minced
1 quart broth (vegetable, chicken or beef—any will work well)
1 (28-oz.) can diced tomatoes
1 envelope Knorr Vegetable Soup/Dip mix
1 (10-oz.) bag frozen mixed vegetables
1 tablespoon balsamic or pure apple cider vinegar
1 (16-oz.) can beans (white, pinto, black—whatever you have on hand)
Chopped fresh parsley, to taste
Salt & Pepper, to taste
1. Heat a large (4-quart) heavy stock pot over medium heat until drops of water bounce before evaporating. Add oil, chopped onion and celery; sauté until translucent. Add garlic and sauté until it becomes very fragrant.
2. Add broth, tomatoes, soup mix and cook for a few minutes; then add remaining ingredients except parsley and seasonings.
3. Simmer for 30 minutes; taste to check seasoning, and add salt and freshly ground black pepper to taste. Stir in parsley.
4. Serve with homemade cornbread.
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