Really Easy Bean and Veggie Soup

20 Feb

   I should start this with another disclaimer. I am not a professional chef but I do love to cook. So you will either think ‘Jeez, a five year old could have come up with that’ or ‘Wow, that is just delicious’. Hopefully the latter.

This is a recipe that changes every time I make it, but I do have to say this particular variation was delicious; my compliments to the chef. This recipe was born from a couple ideas; I’m pretty lazy, I need to get those veggies out of the fridge before they go bad and I have too many cans of beans. It’s one pot, one cutting board, one knife, easy. Also it’s about 170 calories, 9.9g of protein and 27.3g of carbs per cup of soup, if you are into that sort of thing. These are the ingredients but by no means do you have to follow it to a tee.

Start by heating up some olive oil and then throwing chopped onion and garlic in pot. I happened to have red onion in the fridge but yellow or white works too.photoimage

After that softens throw some veggies in there. I usually use carrots but this time I also had some zucchini in the fridge that needed to be used.Let that cook a bit and then put in the tomatoes. I usually use stewed tomatoes but I found some Rotel in the cupboard and I like spicy. If you don’t like spicy or you don’t want it super spicy (this did turn out pretty spicy with the Rotel) you can use stewed tomatoes and your own spices.


Then add the beans and chicken broth. There are some black beans and some kidney beans in there. Again I stress that you can use whatever your preference is. I use Swanson’s Reduced Sodium. If you use vegetable broth then this meal is completely vegetarian. Add your seasonings and let it come to a boil.imagephoto

Then this is the fun part. I like to use an immersion blender to make the soup a bit thicker. I like the texture of stews rather than a liquidy soup and the blender creates a happy medium. If you don’t have an immersion blender and you like it thicker, then you can mash some of the beans before you put them in the pot, also add a little less

While that was simmering I made some croutons for the top. Yes, make them! It’s pretty simple. Just cube whatever bread you have on hand, throw some olive oil, salt, pepper and herbs on it. Then put it in the toaster oven or regular oven. I used it on broiler mode for a few minutes on each side until browned and crispy.


When the soup is at the consistency you want serve yourself a bowl with some reduced fat cheese or sour cream and homemade croutons on top!


Makes a little under 5 cups:

1-2 Tbsp. Olive Oil

1 garlic clove minced

¼ cup onion chopped

¾ cup zucchini diced

½ cup carrots diced

1 ½ cups tomatoes/Rotel

2 cups broth

1 ½ cups black beans

1 cup kidney beans

Salt, pepper, oregano to taste


One Response to “Really Easy Bean and Veggie Soup”


  1. Nutrition: Part One « Running Potato - 02/20/2013

    […] PS: The bean soup I had for dinner can be found here. […]

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