This soup has quite a few ingredients–don’t let that scare you. It is as easy and sautéing the first few and throwing the rest in the pot to simmer. I opened my refrigerator, found all of these items and made an entire meal. You, too, can easily make adjustments to accommodate what you have (although it is fantastic on its own).
1 medium red onion, diced
3 garlic cloves, minced
5 celery stalks, chopped into bite size pieces + handful of chopped celery leaves
1-2 TB olive oil
64 oz. low sodium chicken or vegetable broth
10 oz. can diced tomatoes and green chilies (or just the diced tomatoes if you don’t like the heat)
8 oz. can LS tomato sauce
½ 15 oz. can garbanzo beans
½ 15 oz. can cannellini beans
½ 15 oz. can black beans
2 ½ cups of snow peas, rinsed
½ pint whole grape tomatoes
1 TB of salt-free seasoning
1 tsp. chili powder
1 tsp. salt
¼ tsp. cayenne pepper
¼ tsp black pepper
feta, cilantro and green onions to top
- In a large stalk pot, sauté the first 4 ingredients (onion, garlic, celery, olive oil) for 4 minutes on medium heat.
- Add chicken or vegetable broth, can diced tomatoes and chilies, the beans (may add extra if you like), snow peas, grape tomatoes, celery leaves, and spices.
- Cook over medium heat for 15-20 minutes or until all ingredients are tender and warmed through.
- Top with feta, cilantro and green onions.