Hearty Veggie Bean Soup
This hearty, veggie-packed soup is a long time favorite! Perfect on it's own or alongside Easy Biscuits, Savory Biscuits, Garlic Knots or a simple green salad. Makes a large quantity and freezes well. NOTE: It can be served with cooked sorghum or brown rice or without any grain. We think it's best to cook the grain separately and add to each bowl. That way the soup freezes best too.
Servings: 6 -8 servings
Ingredients
Soup
- 2 tablespoon olive oil or neutral oil of choice
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups chopped onion
- 1 teaspoon garlic powder
- 4 cups water
- 1 26 -28 oz container of crushed tomatoes
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can cannellinii beans drained and rinsed
- 1 tablespoon dried basil
- 2 gluten-free vegetable bouillon cubes NOTE: if we use low sodium bouillon cubes, we add 3/4 teaspoon sea salt
- ½ teaspoon pepper
- 1 10oz package frozen spinach or kale my family prefers when I used slightly less than the entire bag
For serving
- Optional: Cooked brown rice or sorghum depending on how much grain you want-- just a little for texture or more
- Parmesan cheese optional but recommended if not dairy-free
Instructions
- Heat the oil and sauté the carrots, celery and onion and garlic powder
- Cook 10-12 mins or until tender -- the longer the better to bring out the flavor.
- Add the water, tomatoes, cannellini beans, black beans, basil, bouillon cubes (and salt if using low sodium bouillon) and pepper.
- 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.
- Serve as is , or add a serving of brown rice or sorghum to each bowl then top with soup. Top with grated Parmesan.
- Enjoy!
- Extra soup freezes well.
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