Vegetable & Bean Soup

This is a great recipe for your vegan friends! I try to use organic ingredients where possible. 

You can make this for dinner as it's very rich and filling with plenty of protein. 

Ingredients: 

2 TBS olive oil 

1/2 white onion, chopped 

3 cloves garlic, finely chopped

1 carrots, peeled and chopped 

1 stalk of celery, chopped 

1/2 green pepper, chopped 

1 tsp fresh thyme or 1 tsp dried mixed herbs (like Tuscan Sunset)

1 14 oz. can of chopped tomatoes with the juice (organic if available)

1 32 oz. container of vegetable broth (low sodium) 

1 can of black beans (drained and rinsed)

1 can of lentils (drained & rinsed)

1/2 can of chick peas or cannellini beans (drained and rinsed)

(use the rest for a salad)

1 TBS freshly chopped parsley

Directions: 

Heat a soup pot on medium. Add the olive oil and then the onions, carrots, green pepper and celery. 

Stir for 5 minutes till lightly browned and softened.  Add the chopped garlic and stir another 2 minutes. Add the herbs and salt and pepper. 

Add the can of chopped tomatoes. Stir. Add the vegetable broth and stir.  Bring to a boil and simmer for about 15 minutes. Add the black beans, lentils and chick peas. Stir and heat through.  

Add the chopped parsley and serve.  

This soup will thicken when refrigerated and is delicious the next day.