I really wanted to pen a witty post for you today in order to showcase my latest, greatest, and most importantly super simple Vegetable Bean Soup recipe.
However, I have a nine month old child. Yes, she’s days shy of being nine months. Can you believe it? I could go the cliche route and say how did this happen, but we all know the answer (cough, unprotected sex, cough). Anyway, time passes and we age; my child nine months and me nineteen years. Seems fair (snort).
Suffice to say, my minutes are limited these days so instead of wasting them with all the words and spouting the virtues of this bounteous and beautiful bowl of nutritional goodness (aside from this rather windy sentence that is), I’m giving you bullet points; the Cliff Notes version, if you will.
This Vegetable Bean Soup is good; it’s really good, like a full glass of wine in the bathtub, while your partner massages your feet, good. Yeah, it’s like that.
This soup is hearty and sustainable in a fiber filled way. I promise your colon will thank you.
Speaking of bursting, it’s packed with flavor, without a lot of salt, mainly because the baby can’t really have any and this mamma only makes one meal at a time.
Yes, it is tiny human approved. She tore through this soup like it was her job and considering eating, sleeping and you know whating make up the bulk of her daily activities, I’d say she’s knocking it out of the park.
Ave wasn’t the only one digging on this gratifying gulp of nature’s goodness either. It got multiple thumbs up from the Hubby and my mother-in-law.
Equally as interesting, it’s flexible, meaning it’s packed with whatever veggies and beans you find in your fridge and pantry. Don’t have carrots; no problem, use celery. No butter beans; go with black or kidney. You can mix and match to your heart’s content. Well except for the potatoes. Spuds are a deal breaker for me.
It’s vegan, gluten-free, healthy, clean and all those other fancy buzz words.
More importantly though, this vegetable bean soup is forgiving, like you can leave it on the counter overnight, and it’ll still be tasty and fresh the next day. You could even pull this same stunt two nights in a row.*
*Mommy brain is alive and well in my household.
- 3 Tbsp. Olive Oil
- 1/2 large Onion, diced (approximately 1/2 cup)
- 3 cloves of Garlic, chopped
- 2 large Carrots, peeled and chopped (approximately 1 cup)
- 1/2 Bell Pepper, chopped (approximately 3/4 cup)
- 4 cups Vegetable Stock
- 3 medium Potatoes, peeled and chopped small (approximately 2 cups)
- 1 15 oz. can Corn, drained and rinsed
- 1 15 oz. can Butter Beans, drained and rinsed
- 1 15 oz. can Tomato Sauce
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Parsley
- 1/2 tsp. Basil
- 1/2 tsp. Garlic Powder
- 1/4 tsp Red Pepper flakes
- Add olive oil to a large soup pot over medium high heat. Once oil is hot, add diced onion, garlic, carrots and bell pepper and cook for a few minutes, just long enough for the veggies to brown slightly.
- Add the stock and the rest of the ingredients from the potatoes through to the red pepper flakes. Bring soup to a boil. Reduce heat and simmer for at least 30 minutes, until potatoes are cooked through (easily pierced with a fork) and soup is desired consistency. The longer you cook it, the thicker it will become. If you're like me and you forget about it simmering away on the stove top, you can always add more stock to thin it.
- Feel free to use whatever veggies or beans you have on hand. Taste the soup often and add additional spice if necessary.
What are your favorite veggies to use in soup? What about beans?