Hearty Veggie and Bean Soup
10min
25min
4
220
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Chef's Note
This soup freezes beautifully - make a double batch and freeze in individual portions for quick lunches throughout the month. For added flavor, stir in a tablespoon of fresh lemon juice just before serving.
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Ingredients
1 tablespoon olive oil
1 medium yellow onion
1 medium green bell pepper
2 medium carrot
2 cloves garlic
15 ounces canned kidney beans
14.5 ounces canned diced tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Dice 1 medium yellow onion and 1 medium green bell pepper. Peel and dice 2 medium carrots. Mince 2 cloves of garlic.
- 2
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- 3
Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Drain and rinse 15 ounces of kidney beans. Add them to the pot along with 14.5 ounces of diced tomatoes (with their juice) and 4 cups of vegetable broth.
- 5
Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally, until all vegetables are tender.
- 7
Taste and adjust seasonings if needed before serving.
Nutrition Information (per serving)
220
10g
35g
5g
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