This homemade soup recipe can be ready in under an hour and tastes delicious! It pairs perfectly with crispy grilled cheese sandwiches, and there will be plenty of leftovers to freeze or eat another day.
AuthorMy Boys and Their Toys
2 tbsp olive oil, 1 small onion, diced, 4 carrots peeled and diced, 5 celery sticks, diced, 1 large red bell pepper, diced, 2 large zucchini’s, diced, 3 garlic cloves, minced, 1 tbsp Italian seasoning, 1 tsp ground black pepper, 1 tsp kosher salt, 1 (15oz) can organic black beans drained and rinsed, 1 (28oz) can organic crushed tomatoes-fire roasted, 1 (28oz) can organic diced tomatoes-fire roasted, 1 (32oz) carton organic bone broth, unsalted (I used chicken), 4 c frozen veggie mix (optional)
1) In large stockpot add olive oil over medium heat. Add onion, and stir. Add diced veggies to pot as you dice them and stir. Do not let veggies burn. Turn heat down if needed. 2) Add Italian seasoning, pepper and salt, stir and cook for 1 minute. 3) Next, put rinsed black beans in pot, mix in. Add in both cans of tomatoes, stir, cover with lid and simmer for 10 minutes. 4) Pour in bone broth and simmer another 10 minutes, covered. 5) If using frozen veggies add now. Simmer for at least 20 minutes. Then serve and enjoy.