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Million Dollar Soup

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A comforting bowl of soup filled with vibrant vegetables, beans, and Italian herbs, perfect for chilly autumn days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 small red bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups vegetable broth or chicken broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale, chopped
  • 1 cup cooked pasta (optional)
  • Fresh parsley or basil for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 3-4 minutes, until it becomes translucent.
  3. Stir in the minced garlic and cook for an additional minute, until fragrant.
  4. Add the diced carrot, celery, and red bell pepper to the pot. Sauté for about 5 minutes, until the vegetables have softened.
  5. Pour in the diced tomatoes along with their juices, and then add the vegetable or chicken broth. Stir to combine.
  6. Add the kidney beans, black beans, and corn to the pot. Mix well.
  7. Season the soup with Italian seasoning, smoked paprika, salt, and pepper. Bring it to a boil.
  8. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, allowing the flavors to meld.
  9. Stir in the chopped spinach or kale and cooked pasta, if using. Cook for an additional 5 minutes until the greens are wilted.
  10. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or basil.

Notes

This soup can be stored in an airtight container in the fridge for up to 4 days and freezes well for up to 3 months without pasta.

Nutrition

Find it online: https://lunarecipez.com/million-dollar-soup/

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