Vegetable Bean Soup

Vegetable Bean Soup


I Love this soup!


Because I can throw just about everything in the pot together and let it do it’s thing!

Ingredients: (don’t be scared by the long list)

2 tablespoon extra virgin olive oil

2 stalks celery, chopped

1 big carrot, chopped

1 small purple onion, chopped

1 red pepper, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 teaspoon dried cumin

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon chili powder

4 cups organic chicken or vegetable stock

3 cups black beans or hardy bean of choice (can use 2 15ounce cans rinsed well)

2 cups canned diced tomatoes

1 cup organic frozen corn kernels

Salt and pepper to taste

1. In a large stock pot, heat olive oil over medium heat. Add celery, carrot, onion, and bell peppers. Sauté 8 minutes.

2. Add garlic and spices. Cook 2 minutes.

3. Add stock, beans and tomatoes. Bring to a boil and reduce heat. Cover and simmer 20 minutes.

4. Add corn. Let simmer 5 minutes.

5. Season with salt and pepper to taste. Serve!

To make it come together faster, you can:

– chop all veggies in advance

– complete steps 1-3, then add to a slow cooker on low for 2-3 hours

– make ahead and reheat (I sometimes do thus before we leave for church or after school activities)


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