Vegetable-Bean Soup

I loved this recipe but added more specific measurements. 2 carrots = 1 cup diced 2 celery stalks = 1 cup diced I switch up the beans to whatever I have on hand and sometimes use chicken broth instead of vegetable broth. I also add a small can of mild Rotel tomatoes(with green chillies) which really gives this soup a tasty kick!

This was quick and easy. I doubled the recipe, cooked up some dried great northern beans to use in place of the cannellini beans and added leftover green beans. This was perfect for an unseasonably cool September evening

I didn't use low sodium broth but wish I had or left out the extra salt but was great soup! Good taste, easy to make, and fast! Will make again.

One of the best quick soups I have ever made. If necessary adjust the acid from the tomatoes with a half teaspoon or so of sugar. Has become a family favorite.

Great recipe, easy steps, just as good if made a day ahead. If you're not a vegetarian, just add 1/4-1/2# chorizo or other smoked sausage.

This recipe is great on a chilly evening. Pair it with some crusty bread and wine and you've got yourself a good night. I also like to make extra and pack it with a half sandwich for lunch. Hearty and healthy!