Grace and Lace

Melissa’s Vegetable Bean Soup

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 oil
1 container fresh mushrooms
1 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 tomatoes
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. tarragon
hand 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 heat
1.5 cups frozen peas
1.5cups 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!


Grace and Lace