I don’t know about you, but I am freezing over here in the North East. The other day it said negative 6 on my car! I’m not sure how much longer I can endure this weather! Take me back to California where the sun is shining, please! This weekend it is supposed to warm up into the 40′s {I cannot believe I am saying 40 degrees is warm btw}. So I am going on a much needed weekend getaway down to DC to visit some friends of mine. It also just happens to be my 32nd birthday on Sunday, so it could not be happening at a more perfect time. Can’t wait for wonderful food, amazing vintage shopping, surrounded by good company!
Ok, back to the cold.
I have been living on soup. It seriously is the only thing that has been keeping me warm these days! This recipe is so easy, you can prep it in about 15 minutes and it is wonderful as leftovers for lunch!
Ingredients:
1 T. Olive Oil
1 T. Chopped Garlic
1 Large Yellow Onion Chopped
2 Celery Stalks Chopped
2 Chopped Carrots
2 (14 oz.) Cans Diced Tomatoes
1 1/2 Cups Green Beans {fresh, canned, frozen…if they are super long cut them in half}
64 oz.Vegetable Broth {I use two of Trader Joes Brand}
2 cups water {Can use more or less depending on how thick you want your soup}
1 (14 ounce) Can Kidney Beans
1 (14 oz.) Can Garbonzo Beans
1 T. Herbs De Provence {can use basil or italian seasoning instead}
1 t. Oregano
Salt and pepper
Get Soup Makin’.
Heat oil in medium sauté pan. Add garlic and onion. Once garlic is browned add carrots and celery. Cook until softened about 7 min. Place remaining ingredients in large soup pot, add contents from sauté pan. Stir gently and let simmer for 40 min. to an hour. Or until vegetables are softened. Season to taste with salt and pepper.
Viola. The easiest veggie soup you will ever make.
If you want to cook pasta separately you can pour the soup over pasta for a heartier dish. Can garnish with cheese if you like as well!
Enjoy! And Stay Warm!