Hearty Veggie  Bean Soup

This gluten-free and vegetarian soup is a long-time favorite! It's warming, nourishing, has the best flavor and is hearty enough to be a meal.

INGREDIENTS

– Olive oil – Celery – Carrots – Onion – Garlic powder

Step-by-step instructions!

Follow our easy instructions for success!

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Heat the oil and sauté the carrots, celery and onion and garlic powder.

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Cook 10-12 mins or until tender -- the longer the better to bring out the flavor.

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Add the water, tomatoes, cannellini beans, black beans, basil, bouillon cubes (and salt if using low sodium bouillon) and pepper.

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Bring to a boil, reduce heat and simmer 1 hour or longer. When ready to eat, add the frozen spinach (or kale). Cook 10 minutes.

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Serve as is, or add a serving of brown rice or sorghum to each bowl then top with soup. Top with grated Parmesan. Enjoy!

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