Bean & Vegetable Soup
Ingredients
- 2-3 cups2-3 cups2-3 cups Cannellini Beans (canned), cooked (or navy or pinto beans)
- 2/3 cup2/3 cup2/3 cup White Potatoes, diced (see notes)
- 2/3 cup2/3 cup2/3 cup Carrots, diced (see notes)
- 2/3 cup2/3 cup2/3 cup Onion, diced (see notes)
- 8.5 oz8.5 oz8.5 oz Latin Inspired Flavor Starter Sauce, (or Creole, Mediterranean, or Moroccan Starter Sauce)
- 4-6 cups4-6 cups4-6 cups Vegetable Broth, (or your favorite broth)
- Salt, to taste/health needs
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all ingredients to a skillet. Bring to a simmer, cover, lower the heat to low & cook for 30-45 minutes, or until protein is fully cooked and tender.
- Serve over rice, pasta, couscous, quinoa, mashed potatoes, or with your favorite bread or tortillas on the side.
Notes
Feel free to replace with any veggies you have on hand or prefer!
Add a Note
My Notes:
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