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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!
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