Hearty Vegetable Bean Soup

With veggies rich in vitamin C, beta-carotene, quercetin, and lycopene, this soup packs a lot of nutrition in just one serving — and I promise you will not be disappointed with the taste.
  • Prep time
  • Total Time
This recipe makes 8 serving(s)
  • 1 teaspoon oil, olive
  • 1 onion(s) sliced
  • 2 leek(s) chopped
  • 2 garlic cloves, minced
  • 3 zucchini small, chopped
  • 2 carrot(s) large, chopped
  • 1 cup(s) mushrooms sliced
  • 1 cup(s) beans, green cut into 1-inch pieces
  • 1 potato(es) large (about 8 ounces), peeled and halved
  • 3 tablespoon cilantro, fresh chopped
  • 4 cup(s) broth, chicken, less sodium or vegetable broth
  • 2 cup(s) tomatoes, crushed preferably no salt added
  • 1 can(s) tomatoes, stewed, no-salt-added with juice
  • 1 can(s) beans, navy or kidney beans, well rinsed and drained
  • 2 teaspoon basil, dried
  • 2 teaspoon oregano, dried
  • 1 teaspoon salt, Kosher
  • 1 bag spinach, frozen chopped (7 ounces), or kale
  • 1/3 cup(s) parsley, fresh chopped
  • pepper, black ground to taste

Heat the oil in a large nonstick pan over medium-high heat. Add the onion, leeks, and garlic and sauté until soft.

Add the zucchini, carrots, mushrooms, green beans, potato, cilantro, broth, crushed tomatoes, stewed tomatoes, beans, basil, oregano, and salt. Bring to a boil. Simmer for 25 minutes, or until the potato is cooked.

Transfer the potato to a food processor or blender with some of the cooking liquid, and purée it. Return it to the pan and add the spinach or kale and parsley. Season to taste with black pepper and additional salt if desired.

Makes 8 Servings