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:

fat burning veggie bean soup (1)

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!



  • 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.


Enjoy! 🙂

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