#vegetable bean soup

[tasiaadams33]

Vegetable Bean Soup And Crackers Are Amazing 😍.

[underthevegansun]

Harvest Vegetable Bean Soup

Time to make soup to freeze for lunches.  School is in and gardens are being wrapped up for winter.  I took some of these items from my garden but your market options work just as well.

6 c. veggie stock (I used my homemade one - see prior post)

4 cloves of garlic, minced

1 medium yellow onion, chopped

olive oil (1-2 tbsp)

454 g of sliced mushrooms

2 small or one medium zucchini

1 can of diced tomatoes (large if not using fresh tomatoes)

2-3 medium to small ripe tomatoes, diced

salt and pepper to taste

chili flakes to taste

1 398 ml (14 oz) can butter or Northern beans 

broccoli florets (volume negotiable)

other veggies to suit

use a large pot or, if adding lots of veggies, a stock pot.  Heat oil and add garlic and onions, cooking til just fragrant.  Add mushrooms and zucchini, cooking til tender.  Add tomatoes (canned and fresh) and salt and pepper to tasted. Add stock and bring to a boil.  Add chili flakes, beans and broccoli as well as other veggies.  You can easily add shredded cabbage, carrots, corn, peas, kale etc. to this recipe.  Cook til broccoli is just tender. If you want to add bean sprouts or spinach, add them just at the end barely enough to make them a bit limp.  Once thoroughly cooled, you can pour thermos sized portions into Ziplocs (mine fit medium freezer) or sealable freezing containers.  Thaw the night before and heat quickly in a small pot or microwave the next morning. Presto, healthy lunch all winter long!