I’ve been making lots of soups lately. I mean, how can you not with these Arctic cold temperatures? I threw this together with leftovers from the fridge and it turned out to taste amazing! It really hit the spot – so fortifying on a super chilly evening.
I had leftover homemade veggie broth and pressure cooked navy beans in the fridge making this a super quick and nourishing meal. I love having my fridge and freezer stocked with super healthy and nutrient dense foods. Cooking in bulk is a great strategy to stay on track and to eat healthy throughout the week without spending hours in the kitchen every day. A little planning can go a long way! This soup was on the table in 30 minutes – a perfect weekday option to add to your rotation this winter.
Veggie Navy Bean Soup
- 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
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.
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.
Add spinach and cooked brown rice (if using). Simmer uncovered until spinach wilts, a few minutes more. Taste and adjust seasoning.