My vegetable bean soup is healthy and super delicious. But the best part? It’s SO EASY to make! The weather might not be as cool as you want, but hold onto this recipe for the fall and winter because you’re going to love it!
1 onion (chopped)3 carrots (chopped)5 cloves garlic (minced)1 Tbl. olive oil1 container fresh mushrooms1 can black beans (drained)1 can pinto beans (drained)1 (32 oz) Emeril’s all natural organic vegetable stock (or any vegetable or chicken stock)2 (28oz.) cans Hunts diced tomatoes1 tsp. salt1/4 tsp. pepper1 tsp. oregano1/2 tsp. thyme1/2 tsp. tarragonhand full of Fresh basil (torn in small peices)1 tsp. red pepper flakes (or more to taste) omit if serving kids or don’t like heat1.5 cups frozen peas1.5cups frozen corn
Add olive oil, carrots, onion, garlic to large pot. Add spices and saute until onions are clear. Add stock, tomatoes, mushrooms – bring to a boil. Cook 15-20 min.
Add corn, peas, beans and basil. Cook 5 min or till heated through. If you like this, share it with your friends!