Mixed Bean and Vegetable Soup

Talk about warmth on a winter day! This Mixed Bean and Vegetable Soup is a great combination of healthy veggies and comfort food.

COOK TIME

35

minutes

Ingredients

• 4 tablespoons olive oil
• 4 carrots, chopped small cubes
• 1 small red onion, finely chopped
• 8 ounces green beans, cut into 1/2-inch pieces
• 1 red bell pepper cut in 1/2-inch strips
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can baby lima beans
• 6 ounces Porcini mushrooms, thinly sliced
• 2 quarts chicken or vegetable stock
• 10 broccoli flowerets cut in half
• 1 (15-ounce) can organic tomato sauce
• 2 teaspoons dried oregano
• Sea Salt to taste

Preparation

• 1 Heat olive oil in a large soup pot over medium heat.
• 2 Add onions, carrots, green beans, red bell pepper, and a dash of salt.
• 3 Cover, and reduce heat to low.
• 4 Saute for 15 minutes, stirring occasionally.
• 5 Stir in oregano, mushrooms, cannellini and lima beans with liquid.
• 6 Add broth and bring to a boil, cover, reduce heat to low, and simmer for about 10 minutes.
• 7 Add tomato sauce, salt, and broccoli flowerets cook for another 8 minutes or until broccoli is just tender.