As the weather gets cooler, something as simple as a big bowl of soup can be comforting, and surprisingly inexpensive and easy to make. Here is a healthy, go-to recipe for winter. It’s also easy to substitute ingredients and make it with whatever veggies you have on hand.
Bean and vegetable soup:
One 14 oz can of crushed tomatoes
One 15 oz can of black beans (or any other kind of cooked beans)
One 32 oz box of veggie broth
Half of a chopped onion
1 medium potato (chopped)
3 stalks of celery (chopped)
3 carrots (chopped)
1 chopped red or green pepper
2-3 cloves of fresh garlic (grated)
2 TBSP of dried herbs (basil, oregano, thyme)
Salt and pepper to taste
2 TBSP olive oil
Sauté garlic and chopped vegetables in olive oil over medium heat for about 5-10 minutes.
While vegetables are cooking, add the veggie broth, canned tomatoes and (rinsed) black beans to a large soup pot over medium-high heat. Add the veggies and bring to a boil.
Cover and reduce the heat to medium-low and let cook for approximately 30 minutes, stirring occasionally. If the soup seems too thick, add water, about a cup at a time, until you reach the desired consistency.
Add salt and pepper before serving.