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Pantry Bean Vegetable Soup

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Course: Dinner, Lunch
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6

Ingredients

  • 1 Tbsp. olive or canola oil
  • 1 medium onion (white, yellow or red diced)
  • 3 cloves garlic (minced)
  • 2 stalks celery (diced)
  • 2 carrots (sliced into rounds or diced)
  • 2 cans beans (low-sodium or no salt added drained and rinsed)
  • 28 oz. can petite diced tomatoes
  • 2 cups root vegetables (such as white or yellow potatoes, turnips or sweet potatoes)
  • 2 tsp. dried herbs
  • 1/4 tsp. ground black pepper
  • 32 oz. low-sodium vegetable broth or water
  • 16 oz. frozen or fresh spinach
  • 2 cups zucchini or yellow squash (diced)

Instructions

  • In a medium pot, heat oil over medium-high heat until shimmering.
  • Add onions, stir and cook until translucent.
  • Add garlic, stir and cook 1-2 minutes or until fragrant but not browned.
  • Add celery and carrots, stir and cook 4-6 minutes.
  • Add beans, tomatoes, root vegetables, dried herbs, black pepper and stock or water. Then add just enough water to cover all ingredients.
  • Simmer soup covered for 20-30 minutes or until root vegetables are tender.
  • Stir in greens and squash. Simmer until tender and warmed though, about 10 minutes.

Video

Notes

GREAT ADDITIONS/SUBSTITUTIONS
Add frozen veggies just before serving. Try soup with whole grain pasta, brown rice or bulgur wheat. Try beans such as: northern, navy, cannellini, chickpeas, black eyed peas, black beans, etc. Add or sub veggies such as: corn, hominy, lima beans, bell peppers, green beans, fennel, green peas, green onion, winter squash, okra, leeks or mushrooms.
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