Fresh Vegetable Bean Soup

It's that time of year again...I love when the weather gets crisp and cool.  This is the time of year that I make lots an lots and lots of soup 🙂 Truth be told,  I eat soup any time of year.  It just seems more fun when the weather gets cooler.

This is one soup that you can easily eat 3 bowls and not feel guilty at all.  You will be stuffed though.  This soup is filling! It's packed with fresh veggies and beans, what's not to love?

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The best part of this soup is that it just simmers for hours and it is so simple.  Really simple.  Like ridiculously simple.

Ingredients

½ pound dried white beans, soaked in water overnight OR 2 15 ounce cans of white beans, rinsed and drained

1 tablespoon grapeseed or olive oil

½ cup yellow grape tomatoes, cut in half

½ cup red grape tomatoes, cut in half

½ cup shredded carrots

½ cup diced celery

½ cup diced green onion

3 cloves garlic, diced

½ cup shredded cabbage

5 cups (or more) reduced sodium vegetable broth (or chicken broth)

1 cup water

1 teaspoon dried thyme

1 tablespoon dried basil

1 tablespoon dried rosemary

1 tablespoon dried oregano

1. Heat oil in a large pot or dutch oven over medium-low heat.  Add garlic and onion and saute for a few minutes until they soften.  Add all the vegetables except kale, basil, rosemary and oregano  and cook about 5-8 minutes.
2. Add beans, kale, broth and water and bring to a boil.  Cover and place heat on low.  Simmer for 1-2 hours (or longer).  ENJOY!!  I told you it was simple 🙂

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Nutrition Facts
Serving Size  1 cup, makes 6 servings
Amount Per Serving
Calories 174
Total Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 523mg
Total Carbohydrates 32.8g
Dietary Fiber 8.0g
Sugars 3.7g
Protein 10.7g

*Nutrition information provided by www.caloriecount.com, not 100% guaranteed accurate