-
Prep time
30 minutes
-
Cook time
45 minutes
-
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.
Continue After Advertisement
Ingredients
-
1
Large (or two small) onion(s), chopped
-
3-4
Cloves garlic, minced
-
2 cups
Carrots, cut into 3/4 in. rounds
-
2 cups
Green beans, cut into one inch pieces
-
1
Large zucchini, cut up
-
3
Celery stalks chopped
-
1
28 oz. can diced tomatoes
-
6
Cups vegetable broth
-
1
Bay leaf
-
2 teaspoons
turmeric
-
1
Bouquet garnis (or 1 tsps. combination of dried herbs, thyme, rosemary, oregano)
-
8 ounces
Crimini mushrooms, sliced
-
1
Can of white beans
-
1/2
lemon
-
2 tablespoons
Olive oil
-
1/2 cup
White wine (optional)
-
Salt and pepper to taste
Directions
-
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.
-
Add all vegetables except mushrooms, stir and cook on medium for two minutes.
-
Add tomatoes, broth, and bouquet garni, and optional wine white.
-
Cook for 20-30 minutes until vegetables are soft.
-
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.
-
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!
-
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.
See what other Food52ers are saying.