This soup was my grandmother’s specialty and carries so much sentimental value for me.
On a cold winter evening there’s nothing tastier or more filling than Bubby’s minestrone soup. Every bite filled with a unique combination of vegetables and varying textures and flavors brings back cozy memories. I hope each spoonful of my Bubby’s minestrone soup warms your heart as it does mine.
Tip: if the soup gets too thick for your likings, add a cup of water.
1 (5-ounce) package minestrone soup mix 1 cup dried chickpeas
1/2 cup green split peas
1/2 cup yellow split peas
1 (28-ounce) can diced tomatoes
5 large sweet carrots, peeled and chopped 5 stalks celery, diced
3 fancy zucchinis, sliced
2 red peppers, diced
2 green peppers, diced
1 whole onion
4 potatoes, peeled and diced
2 cups frozen vegetable soup mix
Combine minestrone soup mix, chickpeas, green and yellow split peas, tomatoes, and 5 cups water in a large pot and bring to a boil. Cook for ten minutes. Add carrots, celery, zucchini, red and green peppers, onion, potatoes, frozen mixed vegetables, and another 2 cups water. Cook over medium heat for at least an hour.
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