Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They’re usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.
2 16-ouncecans beansrinsed and drained (I usually use 1 Great Northern and 1 Kidney Bean)
2 1-poundbags of frozen vegetables(my favorites are California Blend [cauliflower, broccoli, and carrots] and Italian Blend [zucchini, Italian green beans, broccoli, red pepper])
a shake or two of hot pepper sauce (Tabasco)
black pepper and salt to taste
1/2cupsmall pasta OR 2 cups diced potatoes OR 1 cup frozen corn or other starchy vegetable OR 1/2 cup of quick-cooking grain (buckwheat, pearled barley, millet, or quinoa or cooked riceOPTIONAL
Put 5 cups of vegetable broth and all remaining ingredients into a large pot. Bring to a boil, reduce heat, and simmer until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving.
This can also be made with 2 pounds of whatever fresh vegetables you have in the house.
The nutritional breakdown will vary depending on the ingredients you use. Nutrition (per serving) without optional starch and using Imagine No-Chicken Broth and California Blend Vegetables listed in the Nutritional Facts below.