Hearty Bean and Vegetable Soup

Ingredients

• 1/4 cup cooking oil
• 1 bunch celery, chopped
• 1 pound onions, chopped
• 4 cloves garlic, minced
• 3 quarts of water
• 2 cups chunked potatoes
• 2 cups chunked carrots
• 1/2 cabbage, diced
• 2 cups canned kidney beans
• 2 cups canned pinto beans
• 1 16-ounce package frozen corn
• 1 32-ounce can tomatoes, pureed
• 1 16-ounce can tomato paste
• 2 tablespoons beef bouillon granules
• 2 teaspoons basil
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/4 teaspoon rosemary
• salt and pepper to taste

Method

In a large cooking pot, place the oil, celery, onions, and garlic. Over medium heat, cook until the onions are transparent and soft. Add the water, potatoes, carrots, and cabbage. Bring to a boil and then reduce heat and cook until potatoes are barely tender, about twenty minutes. Add beans, corn, pureed tomatoes, tomato paste, bouillon granules, basil, oregano, marjoram, and rosemary. Simmer for about twenty minutes. Adjust seasonings with salt and pepper. Serves twenty-four.

Note: Since this soup tastes best when reheated the second day, try making it a day ahead and refrigerating it overnight.

Note: Her note adds 2 lb of cooked shell macaroni just before serving, and recommends it with "pull apart" bread.