Bean and Vegetable Soup

Happy NaBloPoMo!

It's finally feeling like fall out here in Virginia which means it's perfect weather for soup. So to start the month with a bang I have a new soup in my favorite thermos for lunch today. There's nothing like enjoying a hearty bean and vegetable soup while sitting outside in the park with the warmth of the sun on your back and a cool breeze blowing across your face. Here's a rundown of what else is in my lunchbox today:

Thermos of bean and vegetable soup

Large Granny Smith Apple

1/2 cup plain nonfat yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Kashi Granola Bar - trail mix

2 chocolate chip cookies (see previous post)

This recipe comes from one of my favorite foods blogs Fat Free Vegan Kitchen


Easy Bean and Vegetable Soup
Recipe by: Susan Voisin

• 5 cups water, plus one cube vegetable bouillon


• 1 can diced tomatoes


• 2 cups kidney beans (or 1 can drained and rinsed)


• 2 cups white beans (or 1 can drained and rinsed)


• 2 pounds frozen italian blend vegetables


• 1 russet potatoe peeled and diced (approx. 1/2 cup)


• 2 tsp minced garlic


• 1 teaspoon basil


• 1/2 teaspoon oregano


• 1/2 teaspoon marjoram


• 1/4 teaspoon thyme


• freshly ground black pepper


• 4-6 ounces fresh or frozen spinach

Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.