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Twin Sisters Vegetable Soup

This recipe came from a friend who got the recipe from a restaurant called Twin Sisters. She liked it so much she asked them to share it with me. This soup tastes best when made a day ahead and reheated.

Ingredients:
1 medium onion, chopped
2 cloves garlic, chopped fine or pressed
2 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
2 Idaho potatoes, scrubbed and unpeeled
1 zucchini
1 large yellow squash
3 stalks celery
2 carrots, scrubbed and unpeeled
3 tomatoes
2 bay leaves
1 cup cooked kidney or pinto beans

Saute the onion, garlic, oregano, and pepper in a small amount of water until the onion is translucent, about 5 minutes. Set aside.

Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sauteed onion mixture. Add water just to cover vegetables. Add the bay leaves, bring to a boil, and reduce the heat. Simmer until the vegetables are just tender, 10 to 15 minutes.

Place the tomatoes in a blender or food processor and process until pureed. Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste. Add the tomatoes to the soup, along with the cooked beans.

Cook for 30 minutes over low heat. Refrigerate overnight to allow the flavors to "marry". Reheat and serve the next day.

Variation: One-half cup each of corn and green beans can also be added to the soup.

Servings: 8. Preparation Time: 40 minutes (need cooked beans). Cooking Time: 70 minutes.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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