This easy vegetable and bean soup comes together quickly and makes a healthy and hearty meal. You can easily customize it with whatever veggies you have on hand.
Prep Time 10 minutes | Cook Time 40 minutes | Total Time 50 minutes
- 2 large carrots chopped
- 3 sticks celery chopped
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 2 medium potatoes diced (peel if you wish)
- 2 small turnips peeled & diced
- 3 cloves garlic minced
- 1 tablespoon flour
- 1 (14 fluid ounce) can diced tomatoes with juices
- 4 cups vegetable broth
- 1 cup water
- 1 (19 fluid ounce) can white beans drained
- 1 (19 fluid ounce) can red kidney beans drained
- 6 dashes Italian seasoning
- 1 small bunch kale torn into small pieces (remove tough stems)
- 1 cup frozen peas (optional)
- Salt & pepper to taste
- Prep your carrots, celery, and onion. Add them to a large pot over medium-high heat along with the olive oil. Sauté for 7-10 minutes, stirring often.
- Meanwhile, chop the potatoes and turnips.
- Stir in the garlic and flour and cook for about 30 seconds.
- Add the diced tomatoes, vegetable broth, water, potatoes, turnips, beans, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Cover with the lid slightly ajar, and let the soup simmer on medium to medium-low heat (adjust as needed) for about 20 minutes or until the veggies are tender. Cooking the soup for longer will make it more flavorful, but it isn’t necessary, especially if you like the vegetables tender-crisp, for example.
- Add the kale and peas and cook for an additional 10 minutes or so. Season with salt & pepper as needed.
- If you’re not a fan of turnips, just use additional potatoes instead. I had some frozen peas to use up, so I added them. Feel free to swap veggies as needed and to use what you have on hand.
- Serves 4-6.