Vegetable Bean Soup

I love eating soup! In the winter, I eat it everyday, so I miss it when the weather gets warmer. But the good thing about this recipe is it’s so light that you can eat it in hot weather and not feel weighed down. It’s healthy and a million times better than what you’ll get from a can.

Vegetable Bean Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 (14.5 oz) cans diced tomatoes (undrained)
  • 2 (14.5 oz) cans of black beans, drained and washed
  • 2 (14.5 oz) cans of white beans, drained and washed
  • 1/3 cup chopped fresh parsley
  • Season generously with salt and freshly ground black pepper

Directions

  1. Combine all ingredients in a large pot. Bring to a boil, then reduce heat to medium-low. Cover and simmer until carrots are tender, about 20 – 30 minutes.
  2. Serve warm and enjoy! 

1686A063-95BC-4680-8DF9-15E54E53AAD0

C515A49C-A814-4BBB-B22E-D7933D7CDC14

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s