Hearty Minnestrone Soup - cooking recipe

Ingredients

1 medium onion
3 medium carrots
1 red bell pepper
4 cloves garlic
2 15 oz cans diced tomatoes (no salt added - do not drain)
1 15 oz can garbanzo beans (no salt)
1 15 oz can dark red kidney beans (no salt)
1 15 oz can white kidney beans
1 10 oz pkg frozen green beans
1 10 oz pkg frozen corn
1 bunch Swiss chard
2 tablespoons tomato paste (no salt)
2 tablespoons Dr. Fuhrman's VegiZest
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried red chili flakes
2 teaspoons Bragg Liquid Aminos, if needed for seasoning

Preparation

Chop onion, carrots and bell pepper and put in a large stock pot. Cover with water and bring to a low simmer. Mince garlic and add to pot, along with tomatoes, VegiZest and spices. Add red and white kidney beans and garbanzo beans. Add more water, if needed, until soup is desired consistency. Let simmer on the stove top for an hour or two.

Remove the tough stems from the Swiss chard and chop it. Add the green beans, corn and swiss chard to the soup and simmer another 15-20 minutes. Add black pepper and liquid aminos if needed to adjust seasonings. Enjoy!