by Rose-Marie Jarry

Soup is always a good choice when planning meals.  This is a great one for a weeknight or even a Sunday dinner.

Pasta fajiol soup


6 cups of water

1 whole canned tomato (796 ml)

3 tables spoons of your favorite organic vegetal broth powder.

3 bay leaves

1 pound of mushrooms of your choice

½ red bell pepper

1 sweet potato cut in small cubes

1 red onion (diced)

1 table spoon of olive oil

2 cups of cooked beans, equates to 1 cup of uncooked (pinto beans and black beans)

55 g of rice noodles

Salt and pepper


Heat up a pot and add 1 table spoon of olive oil, the diced onion and bay leaves. Cook for 1 minute.

Add the water and tomato. Once it comes to a boil add the broth powder. Cut your veggies into small piece and add them to the soup.

Reduce the heat.

When the veggies are cooked add the cooked mixed beans to the soup, with the rice noodles. Let cook for an additional 5 minutes

Ready to serve

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