2 tablespoons olive oil
2 onions, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 (6 ounce) can mushrooms, chopped
1 (14 ounce) can kidney beans, drained
1 (10.75 ounce) can condensed tomato soup
1/2 cup chopped fresh ginger root
1 teaspoon ground white pepper
1 cup water
1 (8 ounce) can veggie broth
In a large pot, heat 1 tablespoon of olive oil over medium heat. Use your hands to keep the oil from heating too fast. Stir in onions, garlic, red pepper, mushrooms and kidney beans. Cook over medium heat, stirring frequently, until the mushrooms are tender.
Stir in the tomato soup, cooked bell pepper, mushroom and bell pepper.
Add water and vegetables and stir. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Add the vegetable broth, mix well, and simmer for 5 minutes.
Easy vegetable vegous soup with slight Asian flair - simple and delicious. I added more chicken just because I had leftovers. No need to prep, it's ready in 15 minutes.
Used chicken thighs, carrots, celery, chicken boullion, celery, mushroom, shrimp, oats, spinach, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, water chestnuts, and water rennet.
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