Mixed Bean And Vegetable Soup
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Instructions
Heat oil in a heavy stock pot or Dutch oven.
Add all the vegetables, except the zucchini, parsley and beans.
Cook over high heat for 4-5 minutes, stirring constantly.
Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes.
Pour in the stock, there should be enough to cover all the vegetables.
Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes.
Add the beans and cook for another 10 minutes.
Remove bay leaf.
Puree about 1/3 to 1/2 of the soup in a blender.
Return puree to the pot and bring to a boil.
Then add the zucchini and parsley and continue cooking for another 3-4 four minutes.
Add salt and pepper as needed.
