2cupsvegetablesfrozen California Blend and frozen green beans
6clovesgarlic
1cupquinoarinsed, or leftover rice
1/2tspdried thyme
128 ozdiced tomatoes
6cupslow sodium vegetable broth
2bay leavesoptional
1pinchred pepper flakes
115 ozgreat northern beansor pinto beans
1cupkalechopped, tough ribs removed
2tsplemon juice
1tspparmesan cheesegrated, optional
1/4tspblack pepper
1/2tspsalt
Instructions
Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the quinoa (if using), broth and the water. Add 1 teaspoon salt, 2 bay leaves (if using) and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the beans and the chopped greens (if using leftover rice, it should be added now). Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice. Divide into bowls and top with grated Parmesan if desired.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Vibrant Vegetable Soup
Amount per Serving
Calories
229.6
% Daily Value*
Fat
7
g
9
%
Saturated Fat
0.7
g
4
%
Sodium
256
mg
11
%
Potassium
472
mg
10
%
Carbohydrates
35.8
g
12
%
Fiber
7.2
g
26
%
Sugar
3.4
g
Protein
8.1
g
16
%
Vitamin A
9314.3
µg
1035
%
Vitamin C
21.6
mg
24
%
Vitamin K
53
µg
44
%
Calcium
81.7
mg
6
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.