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Categories:
red onion garlic olive oil white wine vegetable broth lime juice cilantro cumin onion powder lemon pepper oregano hot sauce liquid whole kernel corn garbanzo beans butter beans peas green beans stalks celery
Viewed: 24 - Published at: 4 years agoIngredients
- 1 red onion, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups white wine
- 5 cups vegetable broth (from Better Than Boullion made per package instructions)
- 4 tablespoons lime juice
- 4 tablespoons cilantro, chopped
- 3 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1 teaspoon oregano, dried
- 34 teaspoon hot sauce
- 12 teaspoon liquid, aminos (Bragg's)
- 1 cup whole kernel corn, frozen
- 15 ounces garbanzo beans
- 15 ounces butter beans
- 15 ounces cannellini beans
- 1 cup peas, frozen
- 1 cup green beans, frozen
- 3 stalks celery, chopped
Method
- In a huge soup pot with a lid, cook the onion, garlic, and oil over medium heat until the onions are tender.
- Add the rest of the ingredients.
- Cover and heat to a boil.
- Remove cover and simmer for 20 minutes.
- Serve with vegan Parmesan and bread.
