Tomato & Green Bean Soup

Time for yummy summer soups! These ingredients are actually locally in season a little later in the summer, but I just couldn't wait. Fortunately, this recipe is equally delicious with frozen green beans and canned diced tomatoes. Paired with some fresh whole wheat bread or biscuits, this makes a great lunch or light dinner.

Illustration is © 2006 Jesse R. Ewing (www.inkleaf.net)

Tomato & Green Bean Soup

1 tsp. soft margarine or butter
1 medium onion or leek, chopped
1 large carrot, sliced
1 medium clove garlic, minced
1 cup green beans, cut in 1 inch lengths
3 cups chicken stock
1 ½ cups diced tomatoes
2 tsp. dried basil or 2 Tbsp. fresh basil
salt & pepper to taste

In a large pot, heat margarine over medium heat. Cook onion and carrot for about 5 minutes, then add garlic, green beans, and stock. Simmer for about 20 minutes.

Add tomatoes and simmer for 5 minutes, then add basil and season with salt & pepper. Serve hot and enjoy!