Whoever said vegetarian meals can’t be hearty, I dare you to try this recipe. Not only is this soup full of vegetables, and only vegetables, it’s satisfying and filling. You hardly notice the meat is missing. Packed with all that good stuff your body craves during the long, hard winter, this is a meal for everyone. Serve it up with a side of crusty bread and you’ve got yourself a winner.
I talk often about how winter can be hard to mix up the produce in the kitchen, especially living in the Midwest. We’re fortunate to be able to ship in fruits and vegetables from warmer climates, but for the most part, our options are limited when it comes to quality ingredients. Soup is an easy way to incorporate all the same ingredients you’ve been using for months in new and different ways. This recipe, in particular, is one idea.
Of course, like any other recipe, the ingredients are adaptable. Sub in whatever you have on hand or whatever is seasonal in your local area. The three beans, if you haven’t figured it out, are green beans, kidney beans and garbanzo but any combination would be delicious. Even though this is a hearty meal, it’s also on the lighter side so it doesn’t make you feel bloated afterwards. Add a little cheese on top for extra flavor and richness and if you’re feeling especially adventurous, maybe even a dollop of sour cream or crème fraîche??
3-Bean & Winter Veggie Soup
2 Baking Potatoes, peeled & cubed
2-3 Celery Stalks, sliced
2 Carrots, peeled & sliced
1 large Yellow Onion, diced
1 Leek, halved & sliced (white and light green parts only)
1 cup Fresh Cut Green Beans, cut into 1-inch pieces
2 Garlic Cloves, chopped
14 oz. Light Kidney Beans, rinsed & drained
14 oz. Garbanzo Beans, rinsed & drained
2 tbsp. Olive Oil
14 oz. Petite Diced Tomatoes
1 bunch Fresh Basil, chopped
2 Bay Leaves
1 Rosemary Stem
5 cups Vegetable Broth
2 cups Fresh Spinach
1. Heat olive oil in a soup pot over medium-high heat. Add onion garlic, celery, leek and carrots. Cook, stirring frequently until the veggies start to soften and onions are translucent.
2. Add potatoes, green beans, kidney beans, garbanzo beans and diced tomatoes. Stir to mix well. Pour in vegetable broth. Stir and mix in the basil, rosemary and bay leaves. Bring to a boil and let simmer for 30-45 minutes until the potatoes are tender.
3. Remove the rosemary and bay leaves. Add in the spinach and let wilt, about 3 minutes. Serve with crusty bread on the side.
Yields 6-8 Servings
What meals are getting you through the remaining winter season?