Easy Bean and Vegetable Soup

Recipe by: Susan Voisin

This delicious soup is a nutritional powerhouse!  And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.

Using frozen vegetable combinations, such as California or Italian blends, makes throwing this recipe together a snap!

• 5 cups fatfree vegetable broth, (or use water with optional veg. bouillon)
• 14 1/2 ounces diced tomatoes — Italian style
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned cannelini beans, chickpeas, or other white beans, drained and rinsed
• 2 pounds chopped vegetables (may be frozen)–any combination–try to include carrots, broccoli, green beans, cauliflower, zucchini
• 1/2 cup diced potatoes or corn kernels (may use frozen, oil-free hash browns)
• 2-4 cloves garlic, minced
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/4 teaspoon thyme
• freshly ground black pepper
• 1/2 teaspoon Tabasco, or other hot sauce
• 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 25 minutes. Add additional broth if necessary.  Add spinach and cook for 5 more minutes before serving.

Serves 4-8, depending on your appetite