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

  

• 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

Instructions

 

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