Cream of Vegetable Soup

Using pantry vegetables, this soup is fast & flavorful … or have leftovers cold as a bean dip …

Ingredients

• 1 (15 ounce) can white beans, drained (great northern)
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can peas and carrots, drained
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can diced tomatoes, drained (can substitute 1 can Rotel)
• 2 cups water total
• 1 cup milk (optional)
• 4 tablespoon olive oil
• 1 cup vegetable or chicken broth
• 4 garlic cloves, minced

Directions

1. Use a blender to blend and puree all vegetables and the garlic. You may do this in batches so not to overload blender . (try 2 cans at a time, add 1/2 cup of water ,blend, add 1/2 cup water, continue blending). Transfer each batch into large stockpot or dutch oven.)
2. Add reminder of water, broth, olive oil.
3. Cover and simmer over medium heat for 10 minutes or until heated through. If simmering for longer, can add optional milk and stir in before a few minutes before serving,
4. Ladle into bowels and serve warm as a soup, or refrigerate overnight and try serving cold as a bean dip.

Tip: can top with grated cheese before serving (cheddar or parmesan)