Preparation

We prepare this recipe in a large pot on the stovetop so that we don't have to cook every day, and there is some left for several days.  This recipe will make 12 servings as a main meal, or double that as an appetizer.  We store the leftover cooled soup in the covered stainless steel cooking pot in the refrigerator.  This recipe is also great for a covered dish supper.

Actual cooking time is 30-45 minutes, once all the ingredients have been added and the soup is cooking on a simmering boil.

We cook our beans early in the morning by cleaning and washing them, placing them in a pot covered with water on the stovetop, and bringing the contents to a boil.  Once the pot boils, lower the heat to simmer, cover and cook until the beans are tender. Mix occasionally, and add water as necessary.  You can omit this step if you are using canned beans.

Wash and clean the fresh veggies and peel the onions and carrots.  Finely shred the carrots and chop or coarsely shred the other fresh veggies in a food processor or by hand.  Place in the large pot, add water to just cover the veggies, place on the stovetop, bring to a boil, and then lower the heat to simmer.

While the soup pot is heating, add the seasonings, tomato paste, and frozen peas and corn.  Mix well.  If you are using crushed tomatoes, they can be added now.  If you are using canned tomato pieces, add only the liquid portion now, and the pieces near the end of the cooking process (see below).

After the soup has simmered for about 30 minutes, taste the soup  and the texture of the veggies.  If the veggies are not tender enough for your taste, continue simmering for another 15 minutes or until they are tender.  When the veggies are tender enough, add the canned tomato pieces (if you are using them) and the beans.  Mix well and continue simmering for a few more minutes to allow the flavors to blend together.

Serve with a large tossed salad and enjoy!