As the cold crisp air moves in there’s nothing more comforting than a nice hot bowl of soup. Soup is a universal comfort food, and this healthy, one pot five-bean soup is packed with protein and fiber.
Makes 8 servings.
- ½ 15 oz. can dark red kidney beans, drained and rinsed
- ½ 15 oz. can light red kidney, drained and rinsed
- ½ 15 oz. can cannellini beans, drained and rinsed
- ½ 15 oz. can black beans, drained and rinsed
- ½ 15 oz. can roman beans, drained and rinsed
- 2 ½ 15 oz. cans fire roasted tomatoes
- 2 cups vegetable stock
- 1 medium onion, diced
- 1 stalk celery, diced (leaves finely chopped)
- 1 large carrot, diced
- 1 jalapeño diced (ribs and seeds removed)
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 2 tsps. paprika
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. red pepper flakes (optional)
- Salt and pepper to taste
- In a large pot on medium high heat add the oil then add onion, celery, carrot, and jalapeñ Stir to combine and sauté until the onions start to become translucent.
- Add garlic, thyme oregano, pepper flakes and salt and pepper and cook for an additional minute.
- Add the tomatoes, beans, and stock.
- Stir all ingredients together and simmer for one hour.
Tip: If you like a thicker, creamier soup use an immersion blender and blend for 30 seconds or so. This will thicken the soup but still leave most of the beans and vegetables whole.
Nutrition information per serving: 207 calories; 12g Protein; 12g Fiber; 3g Fat; 36g Carbs