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Bean and Vegetable Soup

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.

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