This isn't just any bean vegetable soup recipe; it's a journey to flavor town, a celebration of fresh vegetables and hearty beans, all simmered to perfection. Whether you're a seasoned soup aficionado or a kitchen novice, this recipe is designed to be both delicious and easy to follow. Get ready to experience a truly satisfying and comforting meal.
What Makes This Bean Vegetable Soup Recipe Special?
This recipe stands out because it focuses on fresh, seasonal vegetables, allowing their natural flavors to shine. We'll utilize a variety of beans for added texture and nutritional benefits, and the broth will be crafted with care, ensuring a rich and flavorful base. We'll also cover variations and tips to help you customize this recipe to your liking.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup chopped green beans
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions: A Step-by-Step Guide to Soup Success
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
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Build the Flavor Base: Add the crushed tomatoes and vegetable broth to the pot. Bring the mixture to a simmer, then reduce heat to low and cover. Simmer for 15 minutes to allow the flavors to meld.
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Add the Beans and Vegetables: Stir in the kidney beans, cannellini beans, green beans, zucchini, and yellow squash. Season with salt and pepper to taste.
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Simmer to Perfection: Continue to simmer the soup, covered, for another 20-25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Frequently Asked Questions (FAQs)
Can I use different types of beans?
Absolutely! Feel free to experiment with other beans like pinto beans, black beans, or great northern beans. Just be sure to rinse and drain them before adding them to the soup.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the beans against the side of the pot before serving, or stir in a tablespoon or two of cornstarch mixed with a little cold water at the end of the cooking time.
Can I freeze this soup?
Yes! Allow the soup to cool completely before storing it in airtight containers in the freezer. It will keep for up to 3 months.
What can I add to make it spicier?
For a spicier kick, add more red pepper flakes, a diced jalapeño pepper, or a dash of your favorite hot sauce.
This bean vegetable soup recipe is a versatile and delicious option for a weeknight meal or a weekend gathering. Enjoy the process of creating this comforting and flavorful soup! Remember to adjust seasonings to your preference. Happy cooking!
