Total Time
30mins
Prep 30 mins
Cook 0 mins

A hearty and very yummy soup. Perfect for the winter months

Ingredients Nutrition

Directions

  1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.
  2. Saute the vegetables until they are tender.
  3. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
  4. Add the bouillon, cooked beans, and the remaining ingredients, except, cornstarch and 2 tablespoon water, to the vegetables.
  5. Bring mixture to a simmer and cook approximately 15 minutes.
  6. In a blender, puree 1 quart of the soup, and put back into the pot.
  7. In a separate bowl, combine the cornstarch and 2 tablespoons water.
  8. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

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