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In a world where comfort food reigns supreme, vegetable and bean soup stands out as a nourishing option that warms the soul and delights the palate. Whether you're seeking a quick weeknight dinner or a cozy meal to share with loved ones, this Cozy Harmony Vegetable and Bean Soup is the ideal dish. Packed with a variety of colorful vegetables and hearty beans, this recipe not only satisfies hunger but also provides a plethora of health benefits. In this article, we'll explore the ingredients, preparation, and nutritional advantages of this delightful soup in a comprehensive and engaging manner.

Hearty Vegetable and Bean Soup for Everyone

Warm up your kitchen with this Cozy Harmony Vegetable and Bean Soup, a delightful recipe that brings comfort and nutrition year-round. Featuring a colorful mix of fresh vegetables, hearty beans, and aromatic herbs, this soup is not only satisfying but also packed with health benefits. Perfect for a quick weeknight dinner or a cozy gathering, it's easy to customize to your taste. Discover the simple steps to create a bowl of warmth that nourishes the soul!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 stalks celery, diced

1 bell pepper (any color), chopped

1 zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup corn kernels (fresh or frozen)

1 can (14.5 ounces) diced tomatoes (with juices)

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) chickpeas, drained and rinsed

4 cups vegetable broth

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium heat.

    Sauté the aromatics: Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add vegetables: Add the carrots, celery, and bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

        Incorporate the remaining veggies: Stir in the zucchini, green beans, and corn. Cook for another 2-3 minutes.

          Combine beans and tomatoes: Add the diced tomatoes (with juice), kidney beans, and chickpeas to the pot.

            Pour in the broth: Pour in the vegetable broth and bring the mixture to a gentle boil.

              Season the soup: Add dried basil, oregano, red pepper flakes, salt, and black pepper. Stir to combine.

                Simmer it all together: Reduce the heat to low and let the soup simmer uncovered for about 25-30 minutes, or until all the vegetables are tender. Taste and adjust the seasonings as needed.

                  Serve it up: Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for a bright kick!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings