Vegetable Kidney Bean Soup

I love the beautiful color of this soup.  This is full of flavor and tastes just as good as when I use to make this with a beef soup bone.


One large onion
Organic better than bouillon vegetable base
2 Knorr vegetable bouillon cubes
1 cup sliced carrots
1 cup sliced celery
2 potatoes peeled and cubed
1 large red pepper chopped
1 small head cabbage
5 minced garlic heads
1 large can Glen Muir Fire Roasted crushed tomatoes
1 can water
2 boxes Emeril’s organic vegetable stock.
Salt and Pepper to taste
1 handful fresh parsley chopped
½ teaspoon dried basil
1/8 t. medium crushed red pepper
1 can dark red kidney beans (low sodium)


Saute 1 large T. of the bouillon vegetable base with the onion.  Caramelize onion and then add celery, carrots, potatoes, red pepper and cabbage.  Add garlic and cook till vegetables soften.  Add tomatoes, water, vegetable stock and bouillon cubes.  Add chopped parsley, basil, and salt and pepper and crushed red pepper.  Bring to boil and reduce heat.  Add kidney beans ½ hour before serving.