White Bean and Tomatoes with Veggies Soup- can be vegetarian

Re-blog Monday and this was originally posted on Feb. 24 ’13 for those of you who missed it or it slipped through the cracks. This soup is so heartwarming and perfect for this cold winter. Super healthy and delicious. I love having this soup in my freezer for when I don’t feel like cooking and can take it out and defrost for lunch or dinner. Stay warm and enjoy! New recipes coming soon.

Cooking with Candi

photo (2) photo (2) photo (2) photo (2) photo (5) I decided to take a little bit different spin on my usual vegetable soup. Went for a hike today and was just in the mood for a heartwarming vegetable soup. I did use chicken stock but you can certainly keep this completely vegetarian with vegetable stock. Play around with it and use whatever ingredients you like and whatever vegetables and stock suit your tastes best. This was delicious and heartwarming, I ate some and froze the rest for another time. This should stay frozen for about 3 months in freezer. When you defrost you’ll thin out with a little stock while heating it up. Enjoy!


2 tablespoons olive oil

4 cloves garlic , chopped

1 yellow onion, chopped

2 large carrots, chopped

1 can yellow corn, drained ( 15 oz. can)

Kosher Salt and Freshly Ground Black Pepper to taste

5 cups chicken broth or vegetable broth

2 15 oz. cans of white beans, drained…

View original post 334 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.