Spring Vegetable Soup

#vegetarian #vegan #family-friendly

Total Time: 25 min. 

Servings: 4

Ingredients

• 3 stalks of celery

• 1 Tbsp. olive oil

• 1 yellow squash

• 1 onion

• 15.5 oz. red kidney beans

• 14 oz. tomatoes (peeled or diced)

• 1 tsp. Italian seasoning

• 14 oz. water (1 tomato can full)

• Salt and pepper, to taste

Cooking Steps

Prep

Trim and finely slice the celery. Dice onion. Cut the squash into ½ in. half moons. Rinse & drain kidney beans.

Cook Veggies

To a large pot over medium heat, pour in 1 Tbsp. olive oil. Once shimmering, add diced onion. Cook until translucent, about 3 min.

To the onions, mix in squash and celery. Cook until vegetables are softened, about 5 min. 

Add Tomatoes

When the veggies are softened, add 14 oz tomatoes. (If using peeled, break apart some of the tomatoes with your spoon/utensil). Turn the heat to medium-low and simmer the tomatoes for about 3 min, occasionally stirring. 

Add Water

To the pot, add 14 oz. or 1 tomato can full of water. Season with 1 tsp. Italian seasoning and salt and pepper to taste. Bring to a boil. Add rinsed kidney beans to the pot and return to a boil once more. 

Once boiling, cover and turn the heat down to low. Cook for 10-12 min. Once finished, remove from the heat and ladle into bowls. Enjoy!