This recipe is a budget champion, utilizing pantry staples and transforming them into a hearty, flavorful soup. Feel free to customize it with whatever vegetables you have on hand!
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon chili powder
Salt and pepper to taste
Optional additions: Chopped carrots (1 cup), frozen peas (1/2 cup), chopped spinach (2 cups), dried herbs (such as thyme or basil, 1 teaspoon)
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute, until fragrant.
Stir in the diced tomatoes (including the juices), white beans, kidney beans, vegetable broth, oregano, chili powder, and your chosen optional additions (carrots, peas, etc.). Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
Season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.
Serve hot with a sprinkle of chopped fresh parsley or a drizzle of olive oil for garnish.
Tips:
Boost the Protein: Add a can of drained and rinsed chickpeas for an extra protein punch.
Make it Spicy: Add a pinch of red pepper flakes for a kick.
Leftovers Love: This soup stores well in the refrigerator for up to 3 days. Feel free to freeze it in portions for quick and easy meals later.
Get Creative: This recipe is a jumping-off point! Try adding leftover cooked chicken, rice, or pasta for a different twist.