Cream of Tomato & Navy Bean Soup : Healthy Bean Recipes

Cream of Tomato & Navy Bean Soup : Healthy Bean Recipes

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Question by cynthia c: anyone knows hearty vegetable soup easy recipe?
hi all, i just want to know if you have any really easy recipe that show step by step to make the hearty vegetable soup easy recipe…

Best answer:

Answer by Solicia
1 Tbsp. margarine
1 bunch leeks, cleaned, cut into 1/4-inch-thick slices
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
2 cups chopped zucchini
2 cups cubed, unpeeled potatoes
8 cups low sodium chicken broth
1 can (680 mL) pasta sauce
Dash dried thyme leaves
salt and black pepper

MELT margarine in large stockpot. Add leeks, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.

ADD zucchini and potatoes; cook and stir 2 minutes. Add chicken broth, pasta sauce and thyme; simmer 30 – 40 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper to taste.

Storage Know-How
Keep potatoes in a cool, dry, well-ventilated place. Avoid storing with onions because potatoes readily absorb odours. Protect them from moisture and light, which may cause them to turn green. Never refrigerate because cold changes the starch to sugar.

HOPE U LIKE. Ejoy! ☺

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  1. this looks great but remember that it’s been proven that healthy fats are
    essential for optimal health. nothing wrong with cooking your veg in virgin
    coconut oil or topping this off with some good quality extra virgin olive

  2. This is a tasty, low-fat soup. It’s all vegetables, beans and rice so there’s not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.”

    3/4 cup chopped celery
    3/4 cup chopped onion
    1 cup chopped carrots
    1 (14.5 ounce) can diced tomatoes, drained
    3 cups tomato-vegetable juice cocktail
    2 cups water
    1 leek, chopped
    1 potato, peeled and cubed
    1 (15 ounce) can peas, drained
    1 (15 ounce) can whole kernel corn, drained
    2 (15 ounce) cans garbanzo beans, drained
    1 cup long-grain white rice
    1 tablespoon soy sauce
    1/4 teaspoon dried thyme
    1/2 teaspoon ground black pepper
    1/4 teaspoon garlic powder
    1 teaspoon dried dill weed

    In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
    Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

  3. Roast Winter Vegetable Soup
    2 lg carrots
    1 lg onion
    2 sweet potatoes
    1 rutabaga or swede
    1 butternut or acorn squash
    1 whole bulb of garlic
    3tbs olive oil
    2 tsp sea salt
    pepper to taste
    2 tbs dried mixed green herbs
    Veg bullion/ stock cubes

    1) Peel and chop all but the garlic and place in a roasting pan.
    2) Cut the top off the garlic and add to roasting pan.
    3) Add oil and spices and toss until all veg is covered. (make sure garlic is cut side up)
    4) Put in your oven set to 350 F until the veg is tender. (I like to give it a few minutes under the broiler to give some extra color, just be careful not to burn it!)
    5) Remove Garlic and set aside to cool, toss the rest of the veg into a pot and fill with water(unless you have veg stock, use that in place of water.) just to cover the veg.
    6) Once the garlic is cool enough to handle remove it from the husk and toss in the soup.
    7) Bring to a moderate boil and add the stock cubes. (if that’s what you are using.) Check flavor then season to taste.

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