Finished with fresh herbs and just a touch of cream, this is perfect warm bowl of yum to whip up as you welcome fall. You can use canned northern beans (or any beans you like really) if you don’t have the time, patience, or inclination to cook your own. I also added quinoa to up the protein content, but you can leave it out (or sub with any other cooked grain) if you’d like.
The hands-on time for this soup is minimal and you can easily cook it up on a weeknight and serve with it with fresh greens and crusty bread for a lovely meal. Even my not-quite-two-year-old loved this tasty, hearty meal.
- 1 T high-heat oil (like grape seed)
- 1 medium sweet onion (about 1 cup)
- 3 medium carrots (about 1 cup)
- 3 stalk celery (about 1 cup)
- 4-6 cloves garlic, smashed
- 4 cups cooked northern beans
- 6 cups rich veggie stock
- 2 cups cooked quionoa
- 2 T favorite herb blend (I use this salt-free blend)
- Salt and pepper to taste
- ½ cup soy creamer (or 1 cup nut milk)
- fresh herbs (rosemary and thyme are great – all are optional)
- Dice the onion, carrot, and celery into similar-sized pieces.
- Heat oil in a large, heavy-bottomed skillet over medium-high heat.
- Add onion and cook 5 minutes.
- Add celery, carrot, and garlic, and cook 10 minutes more, stirring frequently as to not burn garlic.
- Add dried herbs and veggie stock and bring to a boil, reduce to simmer, cover and simmer for 20 minutes.
- Add beans and quinoa and cook for 10 minutes (or until beans and quinoa are heated through – if they weren’t hot to begin with).
- Turn off heat and add cream and fresh herbs, taste and add salt and pepper as desired (I used about ½ t of salt and ¼ t pepper).
- Stir to combine and serve!
I had to also include my toddler’s participation in my photo shoot. Food blogging and photography were a good bit easier when I didn’t have a two year old looming over my glamour shots, saying things like, “Mama, hot soup!” and sticking his fingers in. But, it makes it a lot more fun.