| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This easy minestrone variation makes a satisfying chilly-night meal.

Harvest Bowl Soup

1 tablespoon olive oil
2 cups chopped onions
1 1/2 cups peeled, sliced carrots
1 cup thinly sliced celery
4 cloves garlic, finely chopped
2 teaspoons dried Italian seasoning
5 1/4 cups chicken broth
3 cups tomato juice
1 cup canned green beans
1 bay leaf
1/8 teaspoon ground pepper
1 (16-ounce) can kidney beans, drained
2 cups chopped zucchini

1. Heat oil in a Dutch oven or stock pot over medium heat. Add onions, carrots, celery and garlic and saute until tender. Add Italian seasoning. Stir in broth, tomato juice, green beans, bay leaf and pepper. Bring to a boil. Reduce heat; add kidney beans and zucchini. Simmer until tender, about 15 minutes.

Makes 12 servings.

Note: For a heartier flavor, use beef broth instead of chicken broth.