Soup Season--How to make the most of your soup with beans!

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Everyone loves a good hearty bowl of soup in the fall. It just warms your whole body and a great way to get in some vegetables. I personally love to experiment with soups and create them in a way that makes it a complete meal! You can do this by making sure there is adequate protein, veggies, as well as complex carbs. The best way to do this is by adding beans. Beans are high in plant based protein, complex carbohydrates, fiber, and essential vitamins and minerals.  This is true for all types of beans such as black, cranberry, Great northern, dark red kidney, light red kidney, white kidney, navy, pink, pinto and small red.  


Here is a really yummy bean soup recipe to try with your family. 
Hugely Hearty Four-Bean Soup
  • 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 cups butternut squash diced
  • 1 (15 ounce) can of red kidney beans, drained and rinsed
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can navy beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup quartered green beans
  • 2/3 cup vegetable stock
  • Handful of basil leaves. 
1.  Preheat over to 400F. 
2. Heat oil in a large skillet and saute the onion, carrot, and squash for 5 minutes, until onion is soft. 
3. Add all the canned beans, the tomatoes, and the greenbeans. Then combine the vegetable stock and stir. 
4. Transfer everything to a casserole dish, cover, and bake for 30 minutes. 
5. Stir in basil and add more vegetable broth to get the consistency wanted.

LG

This information is provided by the http://beaninstitute.com/bean-nutrition-overview. 

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