TULSA, Okla. — A broth-based vegetable soup can be filling as well as low-calorie, inexpensive and so, so easy to make. This one utilizes dried or canned beans and canned tomatoes along with a few fresh vegetable staples.
Bulk up your soups with the addition of whole grain pastas and intact grains like barley, brown rice, or bulgur wheat. Add other excess or favorite vegetables to your liking!
1. Heat oil over medium-high heat until shimmering.
2. Add onions and cook until translucent (clear).
3. Add garlic and cook 1-2 minutes or until fragrant but not browned.
4. Add celery and carrots and cook 4-6 minutes.
5. Add beans, tomatoes, root vegetables, dried herbs, black pepper, and stock or water. Then add just enough water to cover all the ingredients.
6. Simmer soup covered for 20-30 minutes or until root vegetables are tender.
7. Stir in greens and squash. Simmer until tender and warmed though, about 10 minutes.
**If using dried beans, sort and rinse the beans then either:
1) Soak dried beans in water overnight OR
2) Place dried beans in a large pot, cover with about 2 inches of water, bring to a boil and cook 1-2 minutes. Remove from heat, cover with a lid, and allow to soak for an hour.
Then simmer in water (without salt) for 2-3 hours or until beans are soft but the skins are not splitting.
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