Vegetable Soup

Tonight's a soup night..., originally uploaded by *April*

A standard disclaimer - all measurements are approximate, as I never measure while I'm cooking.

Ingredients:

1 white onion, diced
olive oil
1/2 cup Very Hot Rotel tomatoes and chilies
1 chopped red bell pepper
2 stalks chopped celery
2 cups of sliced carrots
1 tbsp. chopped garlic
1 16 oz. can red kidney beans, drained and rinsed
1 15 oz can canellini beans, drained and rinsed
1 28 oz. can crushed tomatoes
1 cup mixed mushrooms (I use champignon, abalone, shimeji and shiitake)
1 tbsp. rosemary
1 tsp. oregano
1 tsp. Tony Chachere's Original Creole Seasoning
1 tbsp. McCormicks' spicy montreal steak seasoning mix - (salt, black pepper, red pepper, dill seed, coriader seed, garlic, dill, paprika)
2 28 oz. cans of water

Saute diced onion and garlic in olive oil. Add chopped vegetables and cook 5 minutes over medium heat. Add canned tomatoes and drained beans. Add mushrooms and spices. Cook over medium heat for 30-40 minutes, until vegetables are tender.

Serve with rolls with herbed butter.