Cooking with Bean: Veggie Soup

Thanks for stopping by, today we are making Vegetable Soup. See the recipe below, watch to learn how to make it!

Vegetable Soup

Ingredients:

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/4 cups chopped celery (about 3)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 5-6 Cups chicken broth (Or Maggi Boullion & Water) (This can be substituted for Vegetable stock to make this a vegan recipe)
• 2 (14.5 oz) cans diced tomatoes or stewed (undrained)
• 1 diced red potato - optional
• 1 Cup Beans/lentils/Soup Mix
• 1 tbs Parsley
• 2 bay leaves
• 1 tbs dried basil
• 1 tbs dried oregano
• 1 tbs dried thyme
• 1 tbs Creole Seasoning
• Salt and freshly ground black pepper
• 1 1/2 cups chopped Kale or Spinach
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas - optional
• 1 Bag of Frozen Vegetables (Normandy Mix - Squash, Zucchini, Broccoli, Cauliflower, Carrots)

Instructions:

1. Boil Soup mix/beans (Aprox 60min). Make Chicken Broth from Bouillion.
2. Add onions to skillet and saute 4 minutes then add garlic and saute 30 seconds longer.
3. Add Onions to broth, add tomatoes, potatoes, parsley, basil, oregano, bay leaves, thyme and season with salt and pepper to taste Bring to a boil
4. Add frozen veggies, beans/soup mix.
5. Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 30 minutes.
6. Add corn and Kale and cook 15 minutes longer. Serve warm.