Recipes: Mixed Bean and Vegetable Soup

• Prep Time:20 minutes
• Cook Time:35 minutes
• Serves:4

 

Tagged:
bean, bell pepper, broccoli, cannellini, carrot, green bean, lima, mushroom, olive oil, onion, soup, vegetable,

Talk about warmth on a winter day! This Mixed Bean and Vegetable Soup is a great combination of healthy veggies and comfort food. Photo courtesy of Brad Kirby Dallas. www.kirbyphoto.com

 

Foodie Byte

Ingredients

4 tablespoons olive oil
4 carrots, chopped small cubes
1 small red onion, finely chopped
8 ounces green beans, cut into 1/2-inch pieces
1 red bell pepper cut in 1/2-inch strips
1 (15 ounce) can cannellini beans
1 (15 ounce) can baby lima beans
6 ounces Porcini mushrooms, thinly sliced
2 quarts chicken or vegetable stock
10 broccoli flowerets cut in half
1 (15-ounce) can organic tomato sauce
2 teaspoons dried oregano
Sea Salt to taste

Preparation

Heat olive oil in a large soup pot over medium heat.
Add onions, carrots, green beans, red bell pepper, and a dash of salt.
Cover, and reduce heat to low.
Saute for 15 minutes, stirring occasionally.
Stir in oregano, mushrooms, cannellini and lima beans with liquid.
Add broth and bring to a boil, cover, reduce heat to low, and simmer for about 10 minutes.
Add tomato sauce, salt, and broccoli flowerets cook for another 8 minutes or until broccoli is just tender.

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