Give Me All the Beans Veggie Soup

Indulge in the flavorful delight of the “Give Me All the Beans Veggie Soup”! This vibrant concoction begins with a medley of carrots, celery, and onions sautéed in olive oil with garlic, before joining forces with Yukon gold potatoes and a trio of beans—cannellini, kidney, and chickpeas. Simmered in vegetable broth, each spoonful bursts with hearty goodness. Seasoned to perfection, it offers warmth and comfort with every bite. Topped off with a sprinkle of fresh parsley, it’s a tantalizing treat for the taste buds. Dive into this savory sensation and let its wholesome flavors whisk you away on a culinary escapade!

Prep Time: 10 min
Cook Time: 25 min

Ingredients:

  • 1 package frozen carrot, celery and onion mix (or fresh if you can’t find)
  • 2 cloves garlic, minced
  • 1 quart vegetable broth
  • 2 yukon gold potatoes, peeled and cut into small dice
  • 1 can cannellini beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • ¼ cup parsley, chopped fine

Directions:

In a large pot, heat a little bit of olive oil over medium heat. Add in the carrot, celery and onions. Season with salt and pepper and cook for about 7-8 minutes. You don’t want color on the veggies so watch the heat. Add in the garlic and cook for another 1 minute. Add in the potatoes, beans and vegetable broth. Bring the pot to a boil and reduce the heat to bring it to a simmer. Simmer for 25-30 minutes or until potatoes are tender. Use salt and pepper as needed. Divide among serving dishes and top with a little parsley.

Other Ways To Prepare This Meal:

Meat-eater in the group: Add cooked, cut up chicken sausage in the pot about 5 minutes before soup is finished.

Kid-friendly: Serve with crackers or a big piece of bread. Leave the parsley off.

Gluten-free: Check vegetable stock for gluten containing ingredients.

Quick Prep: There are some frozen veggie mixes that include diced potatoes.