Our vegetarian bean soup is made with ingredients you probably already have in your kitchen, including carrots, onions, celery, and garlic, canned beans, and canned tomatoes. The hearty dish makes a great dinner and requires just 25 minutes of prep; then, the soup simmers on the stovetop until the vegetables are tender. If you omit the parmesan for serving, this soup is also vegan.
Growing up, I was never a huge soup fan. There were only a few certain soups I liked. My mom usually only made soup in the winter, and we couldn’t go play in the snow until we had finished all our soup.
Looking back, that’s why I think I hated soup, because now I love it, and can’t get enough of it. This Five Bean Soup, has a special place in my heart. It is so tasty, and so easy to throw together.
2 teaspoons canola oil
1 onion, chopped
½ red capsicum, chopped
400g can Edgell Four Bean Mix – No Added Salt, drained and rinsed
400g can diced tomatoes – no added salt
3 cups reduced salt vegetable stock
1 cup chopped broccoli
Heat oil in a medium saucepan, add onion and capsicum and cook for 3-4 minutes.
Add drained and rinsed Edge-ll Four Bean Mix – No Added Salt, diced tomatoes – no added salt and reduced salt vegetable stock. Bring to the boil and simmer for 10 minutes.
Add broccoli and continue to cook for a further 5 minutes.