It was a cool and rainy autumn day here in Louisville – my favorite kind of day – the cozy feeling, the amazing smells of nature…it doesn’t get any better! I got in a great tempo run during a downpour. I love running in the rain…it’s like Papa provides me with my own personal cooling system! During my run, I thought about what I wanted to make for dinner (as usual, food was on my mind) – cool, rainy, autumn = SOUP!!! The ideas started running around in my head – veggies, beans, something filling, satisfying and warming. When I got home and dried off, I hopped on Pinterest and saw this pin for bean soup:
Yum, this looked delicious! I took the idea from this recipe and then added and subtracted ingredients as I saw fit and made it my own. It turned out great and is PERFECT for a healthy, hearty, and yummy fall meal! While I was eating it, I was thinking about how great it would be with some homemade crackers. I hadn’t made any, but I will make some soon and post my recipe for you all and then come back and link that recipe to this one – they would go perfectly with this soup!
HEALTHY VEGETABLE AND BEAN SOUP
- 1 can (organic and BPA free) canellini beans
- 1 can (organic and BPA free) kidney beans
- 2 tablespoon olive oil
- 1/2 large onion, chopped
- 2 carrots or 8 baby carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 red bell pepper, chopped
- 7 sprigs of fresh thyme, leaves stripped
- handful of fresh oregano, chopped
- handful of fresh rosemary, chopped
- 1/2 tsp. garlic powder
- 1/2 teaspoon salt
- 8 small tomatoes, chopped (I used 4 plum tomatoes and 4 vine tomatoes)
- 3 cups water
- 1 small zucchini, chopped
- handful of chopped baby spinach leaves
1.) Chop all your vegetables and fresh herbs. Set aside.
2.) Rinse and drain the beans, and chop your tomatoes. Set aside.
3.) In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, thyme, oregano, rosemary, garlic powder, salt. Cook till veggies are slightly tender – about 5 minutes.
4.) Add the beans, tomatoes, and water. Turn heat to high and bring to a boil. Reduce heat to medium/high and simmer for 10-15 minutes.
5.) Add the spinach and zucchini. Cook for an additional 3-5 minutes.
6.) Add additional sea salt and pepper to taste, allow to cool a bit then serve.