Vegetable Soup

This veggie soup is perfect with the Medieval Herb Bread that I listed below. It is great served over brown rice as well!

Ingredients

½ medium onions
2 cloves garlic
1 Anaheim chili
1 medium zucchini
1 medium carrot
2 ripe tomatoes
1 cup cooked beans of your choice
1tsp parsley
1 tsp basil
3 cups water

1. Prepare the vegetables:
Onion: Peel and chop
Garlic: peel and chop finely
Zucchini: Halve lengthwise and cut into thin semicircles
Carrot: Peel, then as for zucchini
Tomatoes: peel and deseed if wished. Chop finely

2. Place the onion, garlic, and chili in a large pan with 1 cup of
water. Bring to a boil, and then boil off almost all the liquid,
stirring occasionally until the vegetables are soft .

3. Add the zucchini, carrot and tomato and reduce the heat slightly. Very soon these vegetables will begin to give off liquid, so turn up the heat again and boil it off, stirring constantly, until the vegetables have begun to soften.

4. Add 2 cups of water bring to a boil, cover, and cook for 10 minutes until vegetables have softened but are not mushy.

5. Remove half the vegetables, recover and cook remaining portion for 5 minutes more. Puree the remaining portion, and add it back to the removed portion. Add cooked beans and herbs, reheat, serve