2 celery ribs, chopped
2 medium carrots, chopped
1 large onion, chopped
1 clove garlic, minced
1 small rutabaga, chopped
1.5 L vegetable juice cocktail 6 cup
500 ml ripe tomatoes, chopped 2 cup
30 ml tomato paste 2 tbsp
15 ml fresh basil, chopped 1 tbsp
5 ml dried oregano 1 tsp
5 ml sugar 1 tsp
250 ml red kidney beans, rinsed & drained 1 cup
Spray large saucepot with nonstick cooking spray and place over medium heat. Add celery, carrots, onions, garlic and rutabaga; cook 4 minutes or until vegetables are tender. Stir in juice cocktail, tomatoes, tomato paste, basil, oregano and sugar. Bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Stir in beans. Simmer, uncovered for 30 minutes more.
Serves 6