Use your canned, frozen, or dried vegetables to make this easy – but satisfying vegetable bean soup. Even the kids will slurp it up!

I love soup. I love eating soup. I love making soup. I love creating new soup recipes. I prefer a soup with lots of liquid, but my husband prefers a thick, stick-to-your-ribs soup. So usually I scoop out more vegetables into his bowl and more liquid into mine!

As a vegetarian I also make lots of different bean soups. Although I use kidney beans here, you could substitute lima beans, edamame, or cannellini beans.

Vegetable Bean Soup

Use your canned, frozen, or dried vegetables to make this easy – but satisfying vegetable bean soup. Even the kids will slurp it up!

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Servings: 6

Ingredients Method

Ingredients

  

• 1 small shallot diced
• 1 stalk celery diced
• 1 clove garlic minced
• 1 Tablespoon olive oil
• 4 cups water
• 2 cups tomato puree
• 1 Tablespoon dried Italian seasoning
• 2 large carrots chopped
• 1/4 cup Israeli cous cous optional
• 1 14 ounce can kidney beans drained and rinsed
• 1/2 cup frozen peas
• 1/2 cup frozen green beans
• 2 Tablespoons red wine vinegar

Method

 

1. Heat oil in a large pot over medium heat.
2. Saute shallot, celery, and garlic until soft.
3. Add water, tomato puree, carrots, and seasoning. Bring to a boil.
4. Add cous cous if using.
5. Reduce heat and simmer until carrots are tender, about 15 minutes.
6. Add remaining ingredients. Heat through, about 15 more minutes.
7. Serve topped with grated cheese, pesto, or a drizzle of olive oil