Kidney Bean and Vegetable Soup

Method to Make Kidney Bean and Vegetable Soup

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, cooking until fragrant and translucent (about 2-3 minutes).

Step 2: Add the Vegetables

1. Stir in the carrots, celery, zucchini, bell pepper, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Build the Base

1. Add the diced tomatoes (with their juice) and kidney beans to the pot. Stir to combine.
2. Pour in the vegetable broth and bring the mixture to a boil.

Step 4: Season and Simmer

1. Stir in the oregano, basil, smoked paprika (if using), salt, and pepper.
2. Lower the heat to a simmer, cover, and cook for 20-25 minutes, allowing the flavors to meld together.

Step 5: Finish with Greens

1. Add the chopped spinach or kale to the pot during the last 5 minutes of cooking.
2. Stir in the lemon juice for a bright, tangy finish.

Step 6: Serve and Enjoy

1. Ladle the soup into bowls and serve with a side of crusty bread or crackers.
2. Optional: Garnish with fresh parsley or a sprinkle of Parmesan cheese for extra flavor.

Tips for the Best Soup

• Make It Creamy: Blend a portion of the soup and stir it back in for a thicker texture.
• Spice It Up: Add a pinch of red pepper flakes or cayenne if you prefer a spicier soup.
• Meal Prep Friendly: This soup stores beautifully. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.