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1 November, 2014

Bean and Vegetable Soup

Posted in : Dinner, Freezer Friendly, Soup on by : Pamela Reynoso

It’s raining! (That doesn’t happen that much here in Southern California).  What better to make than soup. I love the way the smell drifts through the house.  I makes it so cosy. The best part of this soup is how easy it is to put together, it is freezer friendly, and very inexpensive to make.

What You Need:

2 Tablespoons Olive Oil

1 Small Chopped Sweet Onion

8 Cups Chicken Stock

3 Stalks Chopped Celery

3 Chopped Carrots

1 Can Red Pinto Beans

1 Can White Cannelloni Beans

2 Sprigs Fresh Thyme

What To Do:

Heat oil in a large pot.  Add onions and saute until they are translucent.  Add the garlic and saute for another minute.  Add the chicken stock, celery, and carrots.  Bring to a boil then turn down to a simmer.  Simmer until the carrots are soft.  Drain and rince both cans of beans and add them to the soup along with the thyme.  Simmer until the beans are heated through, about 15 minutes.  Remove the thyme stems, the leaves will most likely have fallen off, and serve.