A bowlful of this soup is so satisfying! With lots of filling beans, potatoes and other veggies, it’s a vegetarian recipe that even hits the spot with meat lovers.
—KRISTINA KRUMMEL ELKINS, AR
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 tablespoon olive oil
1 medium potato, peeled and cut into 1/2-inch cubes
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium zucchini, chopped
1 teaspoon finely chopped seeded jalapeno pepper
1 can (15 1/2 ounces) navy beans, rinsed and drained
2 to 2 1/2 cups vegetable or chicken broth
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1. In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir for 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir for 3-4 minutes or until the vegetables are crisp-tender.
2. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until the vegetables are tender.
FREEZE OPTION Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
HELPFUL HINT
To get the most flavor from dried herbs, I put the desired amount in the palm of my hand, then rub my hands together over the pot, letting the herbs fall into the dish. This releases the oils in the herbs.
—BRAD H., TEMECULA, CA.