Veggie Packed Navy Bean Soup
This veggie packed navy bean soup boasts over 2 pounds of veggies! It’s got a fresh, juicy tomato flavour and plenty of crunchy texture from the celery and fennel but you can adapt it to whatever veggies are in your fridge.
Ingredients
- 2 tablespoons extra virgin olive oil or your favourite oil
- 1 red onion diced
- 3 ribs celery finely diced
- 1 small fennel bulb finely diced, about 1½ cups diced
- 4 cloves garlic peeled and chopped
- 28 ounce can diced tomatoes
- 1 small bunch kale stems finely diced and leaves finely chopped, about 3 cups chopped
- 2 x 14 ounce cans navy beans rinsed and drained
- 6 cups water
- 2 tablespoons Better Than Bouillon Vegetarian Chicken Concentrate or gluten free bouillon if required
- 2 teaspoons onion powder
- 1 teaspoon dried thyme leaves
- ½ teaspoon cumin
- ½ teaspoon salt plus more for seasoning
- pinch dried chile flakes optional...to taste!
- freshly cracked black pepper to taste
Instructions
- Heat oil in a soup pot over medium heat. Cook the onion, celery and fennel, stirring occasionally, until the onion begins to soften and turn glossy, about 5-7 minutes.
- Add the garlic and cook, stirring constantly so it doesn't burn, for one minute. Season the veggies well with salt and pepper.
- Add the tomatoes, kale, beans, water, better than bouillon, onion powder, thyme, cumin, salt and chile flakes, if using. Increase heat to high and bring to a boil.
- Once boiling, return heat to medium and let it bubble for 15 minutes so veggies can soften a bit and flavours can meld. If you have longer, you can cook it longer!
- Taste, adjust salt, pepper or other spices as desired. Serve with crackers or crusty bread. I also love it with a sprinkle of nutritional yeast!
Notes
The soup keeps well in the fridge for 4-5 days or in the freezer for a month.