Food Geek Friday: Bean and Veggie Soup for the Third World
It's after Thanksgiving and now officially 'tis the season. Today I'm giving you one of the most versatile recipes I know. This recipe can easily become your holiday meal work horse. It's good when first made, better as leftovers and freezes well. This makes it perfect to make ahead when you have some time and have on hand for lunches or dinners in minutes.
Throwing a casual holiday party? It easily transitions to a fun soup bar with the addition of sides bowls of rice, pasta, hamburger meat, shrimp, sausage or anything else you can think of.
Side note - use any of those additions to jazz up your regular meal so they don't feel like leftovers.
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- (1) 15oz can diced tomatoes
- (1) 32oz container low-sodium vegetable or chicken broth
- (1) 15oz can cannellini beans, drained
- (1) 15oz can red kidney beans, drained
- 2 bay leaves
- Salt, pepper and spices to taste (I like Italian blend)
- 1 bag frozen green beans
- In large soup pot over medium high heat, melt butter. Sautee onions, garlic and salt and pepper until translucent, a couple of minutes.
- Add tomatoes, undrained, and simmer for a couple of minutes.
- Add chicken broth, cannellini beans, red kidney beans, bay leaves and other spices. Bring to a simmer.
- Add green beans and simmer for 3 minutes or until green beans are ready. Add salt and pepper to taste if necessary.