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!
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
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.