Six Bean Vegetable Soup

Course: Main Course, Soup

Cuisine: North American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 353kcal

Author: Lord Byron's Kitchen

This hearty soup is packed with huge flavour and lots of good-for-you ingredients. Six Bean Vegetable Soup is filling and delicious, is very freezer-friendly, and can be prepared from start to finish in less than one hour!

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Ingredients

2 tablespoons olive oil
1 large white onion diced
1 large celery stalk, cut into 1/4 inch slices
2 large carrots, diced
3 cloves garlic, minced
28 ounces diced canned tomatoes, with juice (769 mL - one can)
6 cups low sodium vegetable stock
1 teaspoon Italian Seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
38 ounces canned six bean medley, drained and rinsed (1080 mL - two cans)
142 grams baby spinach leaves
1/4 cup fresh parsley, chopped
parmesan cheese, optional

Instructions

Use a heavy-bottomed pot with a heavy lid when preparing this soup. The soup does need to be boiled. A heavy lid will prevent the stock from evaporating too much.
When ready to cook, add the onion, carrots, celery, and olive oil to the pot. Over medium-high heat, sauté the vegetables for 6-8 minutes.
Add the garlic and sauté for another 2 minutes. Be sure to stir often.
Next, add the canned tomatoes, vegetable stock, and seasonings. Continue to cook over medium-high heat with a lid on the pot for 20 minutes or until the carrots are tender.
Add in the rinsed canned beans, stir to combine, and cook with the lid on for 3-5 minutes.
Next, add in the spinach. Using a wooden spoon to push the spinach down into the soup stock. Place a lid on the pot and cook for 3 minutes.
The soup is now done. At this point, you can remove the lid and turn off the heat. Stir in the chopped parsley and serve the soup immediately with good, crusty bread.
Sprinkle over a little bit of parmesan cheese for flavour and garnish.

Nutrition