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?

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

Ingredients

1/2 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

1/2 cup yellow grape tomatoes, cut in half

1/2 cup red grape tomatoes, cut in half

1/2 cup shredded carrots

1/2 cup diced celery

1/2 cup diced green onion

3 cloves garlic, diced

1/2 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 🙂

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