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Vegetable Bean Soup
Print Recipe
4 from 1 vote

Vegetable Bean Soup

Ingredients

  • 8 oz Frozen Kale
  • 16 oz Frozen Peas & Carrots
  • 16 oz Frozen Green Beans
  • 15 oz Can of White Beans
  • 28 oz Crushed Tomatoes (or sub diced tomatoes or tomato puree)
  • 4 Cups Low Sodium Chicken Broth
  • 1 Tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Herbs de Provence (or Italian Seasoning)

Instructions

  • If needed chop green beans into smaller segments while frozen. 
  • Heat 1T olive oil in large soup pot over med-high heat. 
  • Add 16oz frozen peas & carrots + 16oz frozen green beans + 8oz frozen kale. Cook, stirring often, for ~5 min
  • Add 4 cups chicken stock, 28 oz crushed tomatoes, 1 tsp salt, 1/2tsp garlic powder, 1 Tbsp Herbs de Provence (or Italian seasoning) and 15 oz rinsed & drained white beans.
  • Bring to a boil, turn down heat and simmer for ~20min. 

Notes

Note: if you have Parmesan cheese on hand, it's great sprinkled on top!