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Title: School Vegetable Soup
Categories: Soups
Yield: 8 Servings

1 tb Canola oil
1 Onion; chopped
1 cl Garlic; pressed
1 Potato; skin on, chunked
2 Carrots; sliced
1 Celery rib; sliced
1 c Broccoli; chopped
1 Leek;
- trimmed, washed, sliced
- (optional)
1 c Cauliflower; chopped
1 c Corn; fresh or frozen
3 1/2 c Tomato sauce
3 1/2 c Water
1 tb Parsley
1/2 ts Paprika
1 ts Basil
1 ts Chili powder
1/4 ts Dry mustard
3 ts Cumin
1/8 ts Pepper
1 ts Salt
15 oz Can great northern beans;
- rinsed and drained

Cook the onions, garlic, potato, carrot, and celery in canola oil in a
Dutch oven for about 10 minutes. Add the remaining ingredients and
cook over low heat until the vegetables are tender, about 35 minutes.

Recipe by Lisa Greenwood

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