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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!