Bean Vegetable Soup
Beans add extra texture and flavor to this vegetable soup. This soup is light in calories yet packed with flavor. —Bean Education and Awareness Network, Scottsbluff, Nebraska
Ingredients
- 3 medium carrots, sliced
- 1-1/2 cups chopped onions
- 1 cup sliced celery
- 1 tablespoon canola oil
- 2 to 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided
- 2 cups fresh broccoli florets
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup fresh baby spinach, optional
Reviews
So I thought this would be a great soup to try since I had all the ingredients however I also added extra to the ingredients. I added some fresh sliced mushrooms, I did one can navy bean and one can northern (for variety) and I also added turmeric, coriander and paprika plus I tossed in 3 dried tomatoes for flavor and I have to say it was phenomenal. I also used real rosemary from an organic plant I just bought and the flavors were magnificent. My picky son is gonna love it!
This is a really good soup! AND it is super easy to make. In my mind, that deserves a 5/5. I did make some changes only because of what I had on hand. I used half low sodium vegetable broth and half low sodium chicken broth, frozen broccoli, and white kidney beans. I also added some mushrooms I was needing to use up. I ate it with three seed crackers and a glass of pinot noir. Yum, yum! Thanks for sharing!
Very good soup. I did add spinach which makes it much tastier and healthy.
good good good