While the weather outside remains chilly, it’s still the perfect time for a warming root vegetable – bean soup. There’s no better nutrition than a homemade bean soup, that is, with a little healthy convenience from canned organic beans. Just before serving, you can throw in cooked rice, quinoa, barley, or pasta for a simple, delicious, and totally balanced meal. Or you can serve this bean soup with millet polenta.

What you need:
1 32-oz container of Imagine Organic No-Chicken Broth
1 15-oz can organic cannellini beans, drained
16 oz. water
1 Tablespoon canola oil
1 onion chopped
3 large garlic cloves, minced
2 parsnips, sliced
2 carrots, sliced
1 small fennel bulb – center core removed and the rest sliced
1 tsp. savory
1 tsp. thyme
½ tsp. marjoram or oregano or basil
1 can of organic garbanzo beans, drained
½ cup chopped fresh cilantro, parsley, or dill
Salt to taste
A squirt of vegetable glycerine to taste

What you do:
1. Blend approx. 16 oz. broth with can of cannellini beans. Put aside.
2. Heat canola oil in a 6-8 qt. non-stick pot.
3. Saute onions and garlic.
4. Add vegetables and herbs. Stir for 3 minutes.
5. Add bean-broth mixture, the remainder of the broth, the water, and the can of garbanzo beans. When pot comes to a boil, lower heat and let cook gently for approx. 15 minutes.
6. Add salt and vegetable glycerine to taste.
7. Add chopped cilantro, parsley, or dill to each bowl over soup when serving.

Bon appetit!

Filed under: Legumes, Soup/stew, Vegan