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Categories:
onions garlic vegetable oil zucchini carrots potatoes celery tomatoes chicken broth Great Northern beans salt basil black pepper bay leaf parsley frozen peas Kellogs Parmesan cheese parsley
Viewed: 62 - Published at: 5 years agoIngredients
- 12 cup leek, finely chopped
- 3 tablespoons onions, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons vegetable oil
- 1 12 cups zucchini, chopped
- 1 12 cups carrots, chopped
- 1 12 cups potatoes, chopped
- 12 cup celery, thinly sliced
- 1 (28 ounce) can whole tomatoes, chopped and undrained
- 5 cups chicken broth
- 1 (16 ounce) can great northern beans
- 12 teaspoon salt
- 12 teaspoon dried basil leaves
- 14 teaspoon black pepper
- 1 bay leaf
- 2 sprigs parsley
- 1 (10 ounce) package frozen peas
- 1 cup kellog's all-bran cereal
- 3 tablespoons parmesan cheese, grated
- snipped fresh parsley
Method
- In 8 quart saucepan, cook and stir leeks, onion and garlic in oil.
- Add zucchini, carrots, potatoes and celery.
- Cook for 5 minutes, stirring frequently.
- Add tomatoes with liquid, broth, beans and seasonings.
- Cover; bring to a boil.
- Simmer 20 minutes; stir occasionally.
- Add peas; simmer 10 minutes or until tender.
- Remove bay leaf and parsley.
- Stir in cereal.
- Serve garnished with Parmesan and snipped parsley.
