Recipes

Rachel Johnson, Contributor

Three-Bean and Vegetable Soup

Cozy up with this savory soup and enjoy a healthy, hearty meal with your loved ones.

TOTAL TIME: 30 Minutes

SERVES: 6-8

INGREDIENTS:

1 tablespoon extra-virgin olive oil

1 small white onion, diced

2 tablespoons tomato paste

3 garlic cloves, minced

1 (28-ounce) can fire-roasted diced tomatoes

4 cups vegetable broth

2 cups water

1 teaspoon dried thyme

1 teaspoon dried oregano

16 ounces frozen vegetable mix of choice

1 (15.5-ounce) can chickpeas, rinsed and drained

1 (15.5-ounce) can red kidney beans, rinsed and drained

1 (15.5-ounce) can black beans, rinsed and drained

Salt and pepper to taste

PREPARATION AND COOKING:

1. Heat olive oil in a large soup pot over medium heat; add onion, tomato paste and garlic. Cook until softened and fragrant (about 5 minutes).

2. Add diced tomatoes, vegetable broth, water, thyme and oregano to pot; bring to a simmer. Allow to cook for 10 minutes.

3. Add frozen vegetables, chickpeas and beans to pot; cook 10 minutes or until vegetables are cooked through.

4. Season soup with salt and pepper, to taste. Store leftovers in an airtight container for up to five days.

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