Name: Hearty Vegetable Bean Soup Recipe
Total time: 50 min
Yield: 6
Cuisine: Mexican

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Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggiesit couldn't be simpler!".

How to make Hearty Vegetable Bean Soup Recipe

Taste Of Home

Crawler

Mexican

<p>Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggiesit couldn't be simpler!".</p>

Sliced Carrots

Thinly sliced zucchini

Chopped Onion

Chopped sweet red pepper

Olive oil

Vegetable Broth

Kidney beans,  rinsed and drained

Chili beans,  undrained

Garbanzo beans or chickpeas,  rinsed and drained

Stewed tomatoes,  cut up

Frozen white or frozen shoepeg corn

Ground Cumin

Cayenne pepper

Minced fresh cilantro

In a large saucepan or dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.

step 1

Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

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Hearty Vegetable Bean Soup Recipe

About Hearty Vegetable Bean Soup Recipe:

Ingredients for Hearty Vegetable Bean Soup Recipe

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