No Time to Cook Vegetable Soup

November 23, 2008

Ingredients (use vegan versions):

* 2 large onions
* 6 stalks celery
* 2 cans garbonzo beans
* 1/2 cup dried parsely
* 1 bag frozen cauliflower
* 1 bag frozen carrots
* 1 bag frozen corn
* 1 large can chopped tomatoes
* salt and pepper to taste

Directions:

Saute the onion and celery in 1 tablespoon vegetable oil, salt, pepper
and liquid from the canned garbonzo beans. Add the dried parsely
after you get it started. When the onions are translucent, add the
remaining ingredients with just enough water to cover. Bring to a
rapid boil, then reduce for to a simmer and cook for 2-4 hours. Serve
as is or over cooked noodles. This freezes well and takes about
about 15 minutes preparation time.