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Recipe by Chana Miriam Perel

Hearty Veggie Bean Soup

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Hearty Veggie Bean Soup
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Low Carb - No Refined Sugar - Vegan - Gluten Free - Salt Free - Vegetarian - Pescatarian

Ingredients

Main ingredients

  • 19 ounces Tuscanini Kidney Beans

  • 1 (28-ounce) can diced tomatoes

  • 1/2 cup frozen corn kernels

  • 1/2 cup frozen peas-and-carrots mix

  • 2 cubes frozen spinach

Directions

Prepare the Soup

1.

Combine all ingredients in a medium-size pot. Bring to a boil over high heat, and simmer for 30 minutes.

2.

If you prefer your soup smoother, you can puree some of the veggies (I like it chunky). 

3.

Enjoy with some fresh, crusty bread.

Recipe tags

allergy-friendly basil beans corn cumin dry wine frozen peas and carrots frozen vegetables gluten free hearty hearty soup hot soup kidney beans Meatless Mondays one pot supper one-pot dishes peas and carrots protein quick dinner quick-and-easy red wine simple simple suppers soup stove stove top tomatoes vegan vegetable soup vegetables Vegetarian winter winter soup
Hearty Veggie Bean Soup

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Bayla Meltzer
Bayla Meltzer
2 years ago

I’m giving it 4 stars because of the simplicity but we just didn’t find it anything special. I cut back on the basil to 1 tsp and it was more than enough and 1 tsp of salt is sufficient.

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