Beans are a great way to increase fibre and satiety in vegetable based meals. This soup is packed with flavour from the various veggie ingredients and spices… ohhhhhhh I LOVE soup. Such a great way to warm up in the cold weather that is coming our way. It is also great to make a large batch like this and freeze individual serving sizes to heat up for lunches or dinners throughout a busy work week. This will help you avoid snacking while preparing dinner… because it will be ready for you when you are home 🙂
This recipe serves ~6 people.
In a large soup pot on low-medium heat, combine the following:
1 carton Campbell’s vegetable broth (or chicken broth)
1 carton full of water
1/3 cup 9-bean mix from Costco (substitute for one can of rinsed/drained can of mixed beans if you cannot find the bean mix!)
1 can (796mL) diced tomatoes
1 small cabbage, chopped/diced
In a large skillet on medium-high heat, saute the following in 2 tbsp olive oil:
1 red onion, diced/chopped
1 cup chopped mushrooms
1/2 cup chopped yellow pepper
1 large carrot, chopped
1 butternut squash (microwave to soften for 4 minutes – then dice and chop into cubes)
1 garlic clove, crushed
After the vegetables have been softened/sauteed for ~10 minutes, add them into to the soup pot.
1 tsp italian seasoning
1/2 tsp basil
1 clove garlic, crushed
2 bay leaves
1 tsp parsley
1/2 tsp garlic salt
1/4 tsp onion powder
+ground pepper and salt
+ 2 tbsp nutritional yeast (substitute for parmesan cheese if you do not have this ingredient).
Bring soup to a boil. Then allow to simmer on low for ~4 hours. The longer it simmers – the more the flavours come out!