It’s been quite pleasant this winter in our area with temps hovering around 40 degrees. So when the frigid air hit us this week with temperatures in the teens we were not prepared. BRRRRRRRR!!!!!!!
Everyone was asking for hot soup so I made a hearty vegetable bean soup. I decided to make a large batch so I could freeze a couple of containers to have ready for the next cold snap.
This soup is very easy to prepare and you can use any vegetables you have on hand, or if you are shopping for veggies buy the vegetables your family loves most. Use 2 or three different vegetables along with a can of beans for a healthy meal that is also vegetarian.
This recipe is very flexible so you can choose your family’s favorites. If you use more than 2 lbs. of different vegetables you will just need to add more water/vegetable stock as needed.
Vegetable Bean Soup
- Category: Soup
- 1-2 Tbls. olive oil
- 2 cans of navy beans (or your favorite white beans) drained
- 1 lb. of fresh or frozen green beans
- 1 lb. fresh carrots chopped
- 4 stalks chopped celery
- 1 large sweet onion chopped
- 2 cups water
- 2 cups vegetable stock
- 1 small bay leaf (optional)
- 2 TBLS. chopped parsley
- salt and pepper to taste
- Heat a large saucepot and add the olive oil, to that add the chopped onion and celery. Stir well and saute for approximately 10 minutes just until they have wilted and the flavor has comes out.
- Add the chopped carrots and the other vegetables you are using with the water. Stir well and bring it to a simmer.
- Next add in the vegetable stock and bay leaf and simmer for 20 minutes until the vegetables are tender. At this point you may need to add additional liquid based on your preferences. If adding liquid continue to simmer another 10 minutes.
- Season with salt and pepper and add the parsley. Serve with crusty bread.
This is hearty and healthy and definitely will warm you on those chilly winter nights this winter.