Vegetable Bean Soup Revisited

Making soup is super easy, especially if you start with Frontier Minnesota Heartland 11-Bean Soup Mix:  a blend of dried beans, peas, and lentils along with parsley and a spice packet that contains no added salt, preservatives, or MSG. The mix provides a great foundation for a thick, hearty soup filled with legumes, lots of vegetables (carrots, tomatoes, onion, and spinach), herbs and spices to add flavor, and pasta to make the soup more substantial.

Consider making this soup on a cold afternoon when the wind is blowing and the temperatures are low.  Somehow a big bowl of steaming, hot soup is the perfect answer.

Beans and lentils need seasoning to bring out their flavor so don’t skimp on the spices or the soup will be bland. Perfect for lunch or dinner, Vegetable Bean Soup is delicious, healthy and filling.

Vegetable Bean Soup (serves 8-10)

Ingredients:

• 1 package Frontier:  Minnesota Heartland 11-Bean Soup*
• 8 cups low sodium vegetable broth
• 4 cups water
• 1 25-ounce container chopped tomatoes
• 1 medium-sized red or yellow onion, chopped
• 8 carrots, cut into 1/8 inch circles
• 1 6-ounce bag baby spinach
• 2 tablespoons Dr. Bragg’s Organic Sprinkle Seasoning
• 1 cup fresh chopped flat leaf parsley
• Salt, to taste
• 6 ounces of pasta (preferably whole grain or gluten-free)

Directions:

Open the soup mix and pour the contents into a large soup pot (set the spice packet aside).

Add the 8 cups of low sodium vegetable broth and the 4 cups of water to the soup pot. Bring to a boil, reduce the heat to a low simmer and cover.  Cook for 2 hours.

While the beans are cooking, chop the onion and saute with a tablespoon or two of water on medium heat until translucent. Set aside.

After the beans have cooked for 2 hours, remove the lid and add the onions, chopped tomatoes, carrot slices, Dr. Bragg’s spice, and the spice packet. Bring the soup back to a boil and then reduce the heat to a low simmer, cover and cook for 20 minutes.

Meanwhile, cook the pasta. Drain, and set aside.

Turn the heat off.  Remove the lid from the soup pot and add the pasta, the bag of fresh baby spinach, and the parsley.Stir and allow to sit for 10 minutes (note:  the spinach will wilt and cook without the added heat).  Stir. Add salt and pepper to taste. Serve with crusty whole grain bread and a salad.

*Available at grocery stores and on-line retailers nationwide and directly from Frontier Soup (www.frontiersoups.com) for about $7.50.