Bean and Veggie Soup

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This recipe courtesy of Cooking Matters®

 

Bean and Veggie Soup

4 from 9 votes
This crowd and freezer friendly soup is perfect for a chilly day and is full of healthy vegetables
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 20 minutes
Servings: 8
Course: Mains & Sides
Ingredients Method Notes

Ingredients
  

  • 2 medium carrots
  • 1 small onion
  • 2 medium garlic cloves
  • 2 medium celery stalks
  • 1 large tomato
  • 1 medium yellow squash
  • 1 15 1/2 ounce can red kidney beans
  • 1 tbsp canola oil
  • 1 tsp dried basil or oregano
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 14 1/2 ounce cans low-sodium chicken or beef broth
  • 1 cup frozen green sweet peas
  • 1 cup whole wheat pasta such as wagon wheels, macaroni, or penne
  • 1/4 cup fresh parsley optional

Method
 

  1. Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
  2. Dice onion, celery, and tomato. Mince garlic.
  3. Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
  4. If using, rinse parsley. Pluck leaves from stems. Mince.
  5. In a colander, drain and rinse beans.
  6. In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
  7. Add dried herbs, salt, and pepper. Stir.
  8. Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
  9. Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8–12 minutes.
  10. If using parsley, stir into soup before serving.

Notes

  • Use any veggies you like. Adjust cooking time as needed for the veggies you use.
  • Use any type of canned or cooked beans. Try black beans, chickpeas, cannellini beans, or lima beans.
  • Try using fresh cilantro or basil instead of parsley.
  • Double the recipe. Freeze leftovers for another night. Or, freeze in individual servings and pull out for quick lunches.
Bean and Veggie Soup Nutrition Label

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