Vegetable Bean Soup

This Bean Soup has a lot more wholesome goodness... It includes veggies, so more fiber, more vitamins and minerals. Here goes the recipe.

Prep Time: 20 minutes approx (includes cleaning)

Cook time: 1/2 hour to 1 1/2 hour

Serving: 6 to 8 approx

1. Basic Bean Soup Recipe

(chop the following veggies coarsely)

2. Zucchini - 3/4 cup

3. Carrots - 3/4 cup

4. Any kind of squash - 3/4 cup (optional)

5. Red/green/yellow/orange/purple bell pepper or (all of them) or (any of them) - 3/4 cup

6. Green beans - 3/4 cup

Method:

1. Saute all these veggies one by one after sauteing celery.

2. Now add beans from the can and continue as in Basic bean soup recipe.

Tips:

1. Chop the veggies coarse it will save you time. If you have time on hands you can chop 'em as fine as you like.

2. It is essential for the veggies to sweat a little in the pot before adding beans. It enhances flavour.

3. If you would like to cook beans at home. Then, soak the overnight and then pressure cook them with some salt for upto 4 whistles. Do not over cook beans as they will have to cook in soup too and flavour gets lost by over pressure cooking.

4. Canned beans contain salt in them, so be careful when you add salt to the soup.

5.It is always a good idea to cook in medium heat, if you are in a hurry, use high heat. Remember to stand near the stove if you cooking on high. for more flavour, simmer the stove for 5 minutes before you turn it off for soups.

6. Use a thick bottomed vessel for cooking all kinds of soup.