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
- 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
- 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