Bean and Vegetable Soup
Making homemade soup doesn't have to be a time-consuming task! In fact its super easy making this winter staple. So while we prefer from scratch soups that simmer in the slow cooker all day long sometimes you need something quick and easy and this hearty soup can be on the table in less than 30 minutes. Heck it's not only healthy but it will take less time than running to the nearest fast food place. Oh and less expensive too!
I like to keep a good selection of both box and canned broths on hand along with a variety of frozen vegetables, cooked rice and lots of pasta. That makes throwing together a hot winter time soup a snap! I served this bean and vegetable soup with some crusty no wheat bread we got from a new local bakery we've been frequenting. We love supporting other small businesses!
This easy soup recipe is low in cholesterol while being a good source of fiber, Vitamin C, Folate, Iron, Magnesium, Phosphorus and Manganese, and it's also a very good source of Vitamin A. Because we are used canned beans and pre-made broth it is a bit high in sodium.
- 1 15 oz can stewed tomatoes, do not drain.
- 2 cups chicken broth or vegetable broth if you prefer a vegetarian soup
- 2 cups frozen mixed vegetable combination - such as green beans, broccoli and peppers
- 1 Tablespoon Italian Seasoning
- 1/4 teaspoon fresh Ground Black Pepper
- 1 15 oz can cannellini or great northern beans
- 1/4 cup grated Parmesan cheese
- Combine tomatoes with their juice, broth, frozen vegetables and pepper in a large saucepan.
- Cover and simmer at medium high heat for about 5 minutes.
- Drain and rinse beans and add to the soup.
- Reduce heat to medium, cover and cook for 10 minutes.
- Add the Italian Seasoning cook for another minute or two.
- Serve with a sprinkle of Parmesan cheese
