Skip the can – This vegetable soup recipe is cozy, comforting, and HEALTHY! When temperatures are down, break out this simple bean, bacon, and vegetable soup. Full of high-fiber veggies, a bowlful will keep you satisfied and feeling warm from the inside out. This easy soup is super simple, and you can double the batch to freeze. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the vegetable soup
Serves 4:
- 2 strips of bacon, sliced
- 1/2 onion, minced
- 2 cloves garlic, minced
- 4 cups (1l) vegetable or chicken stock
- 1 teaspoon cajun spice blend
- 1 medium carrot, peeled and diced
- 1 celery stalk, sliced
- 1 zucchini, diced
- 1 tomato, diced
- 1 handful green beans, cut 1/2-inch long
- 1/2 cup canned white beans
- Salt and freshly ground pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the vegetable soup recipe: In a saucepan or pot over medium heat, fry bacon until golden and fragrant. Set aside and discard half the bacon fat.
2. In the remaining bacon fat, fry the onion and garlic until fragrant, about 2 minutes. Add vegetable or chicken stock and Cajun spices. Bring to a simmer.
3. Add carrot and green beans to the soup and cook for 3 minutes, then add celery and zucchini and cook for 3 minutes more. Finish cooking the vegetable soup by adding white beans and tomato, cook 3 minutes, then add the bacon back to the vegetable soup.
4. Adjust seasoning if necessary and divide your vegetable soup into bowls. Enjoy hoy with crusty bread!
Note: For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.
Photo credit: © Eatwell101.com
