Vegetable Bean Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  2 large or 144g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cauliflower

  Raw

  1 head small or 265g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

Directions

1. Heat a large pot over medium heat. Add a splash of the vegetable broth along with the chopped onions and carrots. Cook, stirring, until the onions are translucent and the carrots begin to soften, 4 to 6 minutes.
2. Pour in the remaining vegetable broth along with the canned diced tomatoes and the crushed tomatoes. Bring to a gentle boil, then reduce to a simmer. Season with salt and pepper to taste.
3. Stir in the cauliflower florets, zucchini, and chopped fresh tomatoes.
4. Add the drained kidney beans and simmer gently, stirring occasionally, until all vegetables are tender, 15 to 20 minutes.
5. Ladle into bowls and serve hot.