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Easiest-Ever Soup

soups

2 onions; chopped
3 stalks celery; chopped
4 carrots; chopped
6 cups vegetable stock
4 cups water
2 tablespoons tomato paste
1 teaspoon (each) dried Italian seasoning and salt
1/2 teaspoon pepper
1 package (1 lb) dried barley, lentils, peas, beans; soup mix
1/2 cup grated Parmesan cheese

.In large saucepan or Dutch oven, stir together chopped onions, celery, carrots, vegetable stock, water, tomato paste, Italian seasoning, salt, pepper and soup mix; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for about 2 hours or until beans are tender. (Make-ahead: Let soup cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or - Freeze for up to 2 weeks. Gently reheat soup to continue, adding up to 2 cups more water or stock if desired.) Serve sprinkled with Parmesan cheese.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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