Better Bean and Vegetable Soup

Posted by Jennifer (the student) on January 29, 2013

beanandveggiesoup

This is a recipe from a gym friend and she makes a huge pot of soup at least once a month. She claims the soup is a cure all. This recipe is very forgiving, I usually clean out my pantry when I make this and I use what ever I have on hand. Also, this soup freezes well.

Ingredients:

  • 3-4 Vidalia onions, chopped
  • 2 tsp Olive Oil
  • 8 cups fat free chicken or vegetable stock
  • 8-16 cups water1/2 cup barley
  • ¾ cup lentils
  • 4-5 16 oz cans of beans (white, garbanzo, black, cannelli, etc)
  • 16 oz can red kidney beans
  • 6 oz tomato paste
  • 26-28 oz cans Italian Tomatoes, pureed style
  • 26-28 oz can chopped tomatoes
  • 3 carrots, chopped
  • 2 stalks of celery, chopped
  • 3-4 zucchini, chopped
  • 1 green bell pepper, chopped
  • ½ of a head of white cabbage
  • 3 ears of fresh corn, cut off the cobs
  • 16 oz bag of frozen peas
  • 16 oz frozen spinach
  • ½ whole-wheat pasta (small size like alphabet or orzo)
  • ½ cup fresh parsley, chopped
  • ½ cup cilantro, chopped
  • 2 TBSP cumin
  • 1 TBSP oregano (or another spice you like)
  • salt and pepper, to taste

 Instructions:

  1. In large stockpot, sautéed onions in olive oil until translucent.
  2. Pour stock into stockpot and add 8 cups of water (add additional water as needed through the cooking process)
  3. Add barley and lentils to the stockpot and cook for 30 to 45 minutes.
  4. Add beans, tomato paste, pureed tomatoes, chopped tomatoes, carrots, celery, zucchini, bell pepper and cabbage and cook for 30 to 45 minutes.
  5. Add corn, peas, spinach, pasta, parsley, cilantro, cumin, oregano, salt and pepper and cook for at least 30 minutes.
  6. Serve and enjoy.

♥ ♥

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