Quick and Easy Vegetable Soup

Vegetable And Bean SoupTis the season for the flu, colds and many unwelcome germs!  If you and your family are struck with these nasty intruders than a hot bowl of healthy and delicious soup is what the doctor ordered!  You probably already have the ingredients sitting in your pantry and refrigerator for this quick and easy soup.

With the holidays right around the corner options of food choices are no doubt endless. So having a lighter option even if you aren’t fighting off a cold, can be also what the doctor ordered to give your stomach a break especially from all the various foods enjoyed this time of year.

In a large pot, I start off with ‘my soup basics’ of onion, garlic, carrots and celery sautéing until the everything is tender and cooked enough before adding the other ingredients.  As this is cooking slowly, I am cutting up my other ingredients like fresh tomatoes, mushrooms, and zucchini as well as opening and rinsing the Cannellini beans for the soup.  When you are making any soup and not really following a recipe, which for me is most of the time, I will cut up any vegetable I think would blend nicely together with the current soup I’m making.  Unless, however it’s a specific soup like; Italian Wedding soup where following a recipe is needed!!

Not only is this soup easy to make but it’s such a healthy change from all of the holiday foods to enjoy and not feel guilty about.  Plus, think of it this way, you’re getting your daily serving of vegetables all in one or maybe two bowls!  So it’s a win, win recipe to try and definitely share!

Happy Holidays,





1 medium onion

3 cloves of garlic

3 stalks of celery

4 regular sized carrots

1 container of fresh mushrooms (slice them if they aren’t pre-sliced)

1 28 oz. can of diced tomatoes with the tomato juice (Optional: If I have fresh tomatoes I will chop and add the fresh ones too)

2 zucchini

2 32 oz. containers of vegetable stock

2 cans of Cannellini beans


  1. In a large soup pot add your onions, garlic, celery and carrots and sautee or cook until onions are translucent.
  2. Add your can of tomatoes and chopped zucchini and mushrooms. Cook a few minutes before adding your 2 (32 ounce) containers of vegetable broth.
  3. Rinse the Cannellini Beans thoroughly before adding them to the soup.
  4. Reduce heat to low and stir until ready to serve.

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