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Red Bean Vegetable Soup
Here’s a delicious vegetarian bean and vegetable soup that even a meat eater will love. It’s so hearty and filling. This bean soup is great for a weeknight meal and even works for a larger gathering. This hearty bean and veggie soup doubles and triples easily. Are you read to make red bean vegetable soup?
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Ingredients
- 1 tbsp olive oil
- 1 large yellow onio, chopped
- 2 stalks celery chopped
- 1 bag shredded carrots (10 ounces or close to it)
- 2 cloves garlic, chopped
- 2 -3 cans red beans, rinsed and drained
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric
- 1 can crushed tomatoes (14.5 ounce can)
- 4 cups vegetable broth, I used from a carton. You can use chicken or beef broth too
- 1 cup cold water
- 1/2 cup mini tube pasta
- 3/4 cup frozen corn
- 1 tbsp or more to taste Better Than Bouillon, comes in chicken, vegetarian, vegan, beef, and so many more flavors. A great all natural product that I use in a lot of recipes especially soup.
- 1/2 tsp sea or kosher salt, or leave out until all soup ingredients are mixed and have cooked
Instructions
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Heat oil in a large soup pot, toss in chopped onions and celery. Cook for about a minute or two then add in carrots and garlic. Add in all other ingredients. Bring to a boil then turn down to simmer. Cook for about 30 to 45 minutes uncovered. Taste for seasonings. Serve up and Enjoy!