Smokey vegetable soup is just one of those soups you can eat everyday. During the fall and winter months this smokey vegetable bean soup will keep you warm. Gone will be the hot days and nights and soon will be snuggle weather.
Along with this kind of weather comes the desire to eat hot and hearty meals. With most people being busy with holiday shopping and family visits, it will be hard to eat healthy. That is unless you have one of our special winter delicious soup recipes on hand.
This smokey vegetable bean soup is so quick and easy that you may just forget it is healthy. Oh and did I say how delicious this bean soup is? This soup only takes 20 minutes to cook so you will go from prep to table in no time flat. So lets get to it.
Ingredients for Smokey Vegetable Bean Soup
1 medium red, yellow,or orange sweet bell pepper chopped.
2 tablespoons of olive oil
2 cups of water
1 clove of garlic
1 can of diced tomatoes or 14 ounces of fresh diced tomatoes.
1/2 teaspoon of red pepper flakes (we use red pepper flakes a lot in our recipes)
1 medium zucchini thinly sliced length wise.
1 can or 15 ounces of navy beans or kidney beans rinsed and drained.
3-4 tablespoons of freshly chopped basil. (Use fresh basil if you can. It give the dish a much more potent taste.)
3/4 teaspoon of kosher sea salt.
1/2 teaspoon of liquid smoke.
This simple smokey vegetable bean soup has only two steps.
Step one: Heat the olive oil in a dutch oven or large sauce pan over medium to high heat. Next cook and stir chopped bell peppers for 4 minutes or until the edges are brown. Add bell peppers to the sauce pan. Then add the garlic and stir for about 15 seconds.
Step Two: Now, add the beans, salt, basil, and liquid smoke and let it simmer for another 5 minutes.
After that, it’s just serve and eat with some garlic bread or plain freshly baked bread. This recipe for smokey vegetable bean soup makes four servings. If you are making this dish for a large family simply double all the ingredients.