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Navy Bean Veggie Soup
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Veggie Navy Bean Soup


Servings 5

Ingredients

  • 1 Tbsp avocado oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 carrots diced
  • 3 celery stalks diced
  • 1 tsp fresh thyme
  • 5 basil leaves chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp dried oregano
  • 1 14.5 oz. can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp sea salt
  • 2 cups cooked navy beans or 2 15-oz cans
  • 1 5-oz package baby spinach
  • 1/2 cup cooked brown rice optional

Instructions

  1. In a large stock pot, heat avocado oil over medium heat. Add onion, garlic, carrots and celery and sauté until vegetables are tender, approximately 6 minutes.

  2. Add herbs and cook for another minute. Add tomatoes, vegetable broth, sea salt and cooked beans. Bring to a boil. Reduce heat to low and simmer soup covered for 10 minutes.

  3. Add spinach and cooked brown rice (if using). Simmer uncovered until spinach wilts, a few minutes more. Taste and adjust seasoning.