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Bean Soup II Recipe

Ingredients

1 (16 ounce) package frozen mixed vegetables, thawed

2 tablespoons vegetable oil

1 medium onion, diced

4 medium mushrooms, sliced

5 cubes beef bouillon

2 teaspoons chicken bouillon

1 teaspoon salt

1 teaspoon dried basil

2 cloves garlic, crushed

1 cup all-purpose flour

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 teaspoon dried parsley

2 teaspoons freshly ground black pepper (optional)

Directions

In a large pot, combine mixed vegetables, oil, onion, mushrooms, bouillon cubes, chicken bouillon, salt, basil, garlic, flour, pepper and oregano. Bring to a boil; reduce heat, cover and simmer for 45 minutes until vegetables are tender. Stir in parsley and pepper. Reduce heat, cover and simmer for 5 minutes. Strain mixture through a fine sieve into a separate bowl.