7 cups vegetable stockvegetablesoup

2 cups sliced mushrooms

1 pint grape tomatoes

2 sliced potatoes

1 can kidney beans

2 cups carrots

1 sliced onion

1 tbsp dried basil

1 tbsp dried rosemary

salt and pepper to taste

Add all ingredients to pot and bring to a boil.  Cook on low heat until carrots and potatoes are cooked.  Serve with warm bread.

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