Mixed Bean & Veggie Soup
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There's truly nothing better than a big bowl of soup on a cold night! This Bean & Veggie Soup is a delicious cozy combo that is vegan and oh so yummy. Made with loads of veggies and beans for protein -it's a quick soup that's perfect for weeknight dinners!
Ingredients
- 3 tablespoons Sutter Buttes Arbequina Olive Oil
- 3/4 cup onion, chopped
- 1 tablespoon garlic, minced finely
- 1/2 teaspoon pepper
- 1/2 teaspoon Tuscan Herb Sea Salt
- 1 cup celery, cut in thin pieces
- 2 cup carrots, cut in small circles
- 2 bay leaves
- 1, 15 oz can diced tomatoes
- 1 quart vegetable broth
- 15 oz canned cannellini beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 cup quinoa, dry
Directions
- In a large soup pan over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Saute over medium-high heat until translucent.
- Stir in celery and carrots. Saute for an additional 5 minutes.
- Add bay leaves, diced tomatoes, vegetable broth and beans. Bring to a boil, reduce heat and simmer for 20 minutes.
- While soup cooks, cook quinoa per directions on package.
- When ready to serve, add in frozen corn and quinoa. Stir until corn has thawed.
- Garnish with fresh parsley and additional pepper if taste.