Bean Tomato Veggie Soup

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 8

Prep Time: 40 minutes Cook Time: 1-2 hours Total Time: 1-2 hours and 40 minutes

*Time Includes Chopping

Ingredients:

• 2 TBSP High Heat Oil (Avocado or Coconut Oil)

• 1 Yellow Onion, Chopped

• 4 Garlic Cloves, Minced

• 96 oz Vegetable Broth

• 4 TBSP Tomato Paste

• 1 Can Beans of Choice (or 1 ½ Cup Dry Beans) (Recommend Cannellini Beans)

• 1 ½ Cup Frozen Peas

• 8 Large Carrots, Chopped

• 1 Bunch Celery Chopped

• 2 Roma Tomatoes, Diced (Or 1 Can Diced Tomatoes)

• Spices:

  • 1 TBSP each- Basil, Oregano, Sage, Thyme, Garlic Powder, Onion Powder

  • 1 tsp Chili Powder

  • Salt and Pepper To Taste

• 2 Bay Leaves

• 2 Cups Kale, Chopped

How To:

1. Chop all veggies and strain the beans.

2. Using a big pot, heat the high heat oil over medium heat and add chopped onion and saute until translucent.

3. Add the minced garlic and saute for an additional 30 seconds.

4. Add broth and tomato paste.

5. Add canned OR cooked beans and vegetables (besides kale or leafy greens).

6. Add spices.

7. Lower to simmer and cook until cooked through (typically about 1-2 hours) (check by poking carrots and celery for tenderness)

8. Remove the bay leaves and add the kale or leafy greens. Cook for an additional 5 minutes or until kale is cooked. Enjoy!

Notes:

• Make elimination diet, paleo, and whole 30 friendly by omitting the beans and peas with the option to use chicken or beef instead.

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