Pantry Bean Vegetable Soup
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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. 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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