Beany Vegetable Soup

This is a quick, healthy and hearty soup Mike has adapted from various recipies and experience making soup.   The key to a good soup is selecting a combination of spices that are pleaseing to your pallet.  Using a quality, orgainic broth as a base is a simple shortcut that helps insure success.


1 medium onion

1 clove garlic

2 stalks celery

3 medium carrots

1/2 red pepper

1 tablespoon olive oil

1 qt. vegetable stock

3 cups water

1 tablespoon fresh basil

1 tablespoon fresh parsley

1 teaspoon dried oregano

1/4 teaspoon ground pepper

1 head baby bok choi

1 small zuccini

3 15 oz cans of beans ( red, black, pinto)

Dice onion, celery, carrots and red pepper.  Prepare the bok choi by removing the base, clean and the stalks, cut the leafy tops from the stalks, dice the stalks and leaves separately. Heat oil in the base of a 3 1/2  qt or larger pot.  Add onion and saute until nearly translucent.  Add minced garlic, diced celery, carrots, red pepper and diced bok choi stalks.  Saute about 5 minutes until all the vegies begin to soften.  Add vegetable stock, water, spices, bok choi tops.  Bring to a boil and then reduce heat to simmer for 15 minutes.   Dice zucchini into 1/2 inch pieces and add to soup while simmering.    Rinse beans before adding to the soup.   Add the beans last and the soup is done when the beas are hot.


Have fun exploring making this soup your own by changing the selection of veggies and the choice of beans.   You can skip the olive oil if you are adverse to oils and use vegetable stock or water to initially soften the vegetables.   We prefer not to add salt and don't miss it, but that is our personal choice.  When we do use salt we use Himalayan salt for the natural mix of minerals.