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Prep time
30 minutes
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Cook time
45 minutes
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Serves
6-8
Author Notes
A hearty vegetable soup filled with a variety of colorful vegetables, and full of nutritional value as well! —Carol P.
Ingredients
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1
Large (or two small) onion(s), chopped
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3-4
Cloves garlic, minced
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2 cups
Carrots, cut into 3/4 in. rounds
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2 cups
Green beans, cut into one inch pieces
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1
Large zucchini, cut up
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3
Celery stalks chopped
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1
28 oz. can diced tomatoes
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6
Cups vegetable broth
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1
Bay leaf
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2 teaspoons
turmeric
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1
Bouquet garnis (or 1 tsps. combination of dried herbs, thyme, rosemary, oregano)
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8 ounces
Crimini mushrooms, sliced
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1
Can of white beans
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1/2
lemon
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2 tablespoons
Olive oil
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1/2 cup
White wine (optional)
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Salt and pepper to taste
Directions
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In Dutch oven, Sautee onion(s) in two tablespoons olive oil until translucent, add 3 cloves of minced garlic and sautee for one more minute, then add turmeric and stir.
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Add all vegetables except mushrooms, stir and cook on medium for two minutes.
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Add tomatoes, broth, and bouquet garni, and optional wine white.
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Cook for 20-30 minutes until vegetables are soft.
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While vegetables are cooking, heat 1 tablespoon olive oil and saute mushrooms and remaining garlic until liquid is mostly evaporatd and mushrooms are cooked through. Squeeze juice of 1/2 lemon onto mushrooms and combine.
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Add can of white beans and mushrooms to soup, and heat through for at least 5 minutes.
Consider topping with nutritional yeast for some added flavor. Enjoy!
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NOTE: Feel free to add any combination of your favorite vegetables! I sometimes add chopped kale to the mushrooms and cook for about 5 minutes more before adding to the soup pot.
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