This soup can be on the table in about 30 minutes and will be even better the next day!
Vegetable and Bean Soup-heavily adapted from budgetbytes.com
drizzle of olive oil, maybe 2 tsp
baseball size onion, diced
2 cloves garlic, big or small-you know what you like:@)
1 large or 2 medium stalks of celery, sliced
1 large or 2 medium carrots, peeled and sliced
1 can of diced tomatoes, with juice-I used a can of drained Rotel
2 C chicken broth or stock-Vegetarian swap: use Vegetable Stock
1 C water
1/2 tsp cumin
1/2 tsp oregano, crush as adding to pot
1/4 tsp paprika
1 (15oz) can black beans, drained and rinsed
spinach, as much as you'd like-I added a couple big handfuls of frozen
S&P to taste-I had mushroom salt so that's what I used
- Heat a soup pot, add olive oil and onion. Cook until onion starts to soften.
- Add garlic, cook for a minute and then add the celery and carrot. Cook, stirring for a couple minutes.
- Add everything except beans and spinach, bring to a boil, reduce to simmer and cook gently until the veggies are tender.
- Add beans, spinach and S&P to taste. Heat through.
Eat well and have a happy day:@)