Oct 092015
 
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5 Can Bean Soup

This recipe is so easy and so good. You can make it with canned tomatoes, which are cheap and easy to find. Or if you feel very fancy you can add 1 or 2 cans of zucchini and tomatoes. Cut the zucchini into bite-sized pieces before adding if desired. However you go, this is a delicious soup.

Be sure to look no-salt-added vegetables when possible. It does a great job of reducing the sodium content of this soup. If you use all low-sodium vegetables then you may add 2 or 3 bouillon cubes for salt and flavor. Additionally, if you must add meat–beef, SPAM, vienna sausages and ham would all be good choices. I leave quantities to your discretion. I prefer it to be vegetarian, as written. Fred likes SPAM in his.

Vegetarian 5-Can Bean Soup

Ingredients

  • 15 ounce can kidney beans
  • 15 ounce can chickpeas OR black beans
  • 15 ounce can white beans
  • 15 ounce can green beans
  • 15 ounce can tomatoes, OR, better yet, 1 or 2-cans of zucchini and tomatoes
  • 2 tablespoons vegetable oil
  • 2 tablespoons dry onion
  • 1/4 teaspoon garlic powder
  • 1 teaspoon basil
  • Salt & Black Pepper to taste

Directions

Get out a nice big pot. Open up all of your cans. Do not drain them. Add their contents to the pot. Stir in the dry onion, garlic, and basil. Heat over medium heat until the mixture simmers. Simmer for about 20 minutes and serve. Add water if the soup seems to thick. Taste for seasoning and add salt and pepper to your liking. I also like to add a dash of red pepper flakes, not enough for heat, but enough for a little extra flavor. Makes about 6 big servings. Serve with hoecakes or cornbread on the side. Sprinkle with nutritional yeast before serving for a cheesy flavor boost. Or if you eat dairy then you can sprinkle on some Parmesan cheese.

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