The idea of this soup is that you can also use up any leftover vegetables in your refrigerator so start with the base and if you have any leftover vegetables, add them in. Enjoy.
Ingredients
2 tsp oil
1 onion
2 tbsp garlic
3 stalks celery
1 tbsp italian seasoning
1 can diced tomatoes
4 cups water
3 cups vegetable broth
1 can of kidney, black or northern beans
2 cups spinach, kale or greens
½ cup rice, lentils, or barley
1 potato - mashed or diced
Any other vegetables leftover in your refrigerator - carrots, peppers, mushrooms, etc.
Directions
Heat oil in a pan over high heat. Add diced onions, celery, garlic and seasoning. Stir for 2 minutes. Add tomatoes, water, stock, beans and all vegetables. Simmer for 45 minutes.