A Queen of Quick vegetable soup for all seasons! The great thing about this recipe is you can replace or add any other vegetable ingredients you’d like. It’s easy to take a peek in your fridge to see what you’ve got and improvise as needed.

Even though many people do not think of eating soups as much in the summertime, this recipe is good for all seasons. From a Traditional Chinese Medicine (TCM) standpoint, just because soup is warm in temperature doesn’t mean it’s energetically warming for the body. For example, green beans are considered to have a neutral thermal nature. This means they do not have a cooling or warming effect on the body’s energy systems. Likewise, TCM categorizes foods based on their yin and yang qualities. Eating warming foods often supports yang energy in the body, while cooling foods often support yin energy in the body. The key is to balance these various elements, which is why yin and yang cooking is so beneficial for overall well-being. You can learn more about TCM food energetics here.

East Meets West Nutrition Info for Green Beans

Chinese Nutrition

Neutral thermal effect on the body.
Sweet in flavor.
Detoxifiy the body.
Tonify yin (helps harmonize imbalances of too much yang energy)
Strengthen the spleen and pancreas
Used for diabetes, frequent urination, thirst, and diarrhea.

Western Nutrition

Low calorie & good source of plant protein and fiber.
Good source of vitamin C, Vitamin A, and manganese.
Good for heart health.
Low FODMAP food (improve symptoms of digestive disorders).

Karen Propis

Queen of Quick – Very Veggie Soup Recipe with Green Beans

A nutritious soup recipe to support good health all year round. The added green beans make this recipe especially beneficial for spring time.

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Prep Time 15

Cook Time 45

Servings: 8 Servings

Course: Appetizer, Main Course, Side Dish, Soup

Ingredients Method Notes

Ingredients

2 tbsp Olive oil
1 medium or large onion, diced
1 large sweet potato, peeled and diced
1/4 cup dry white wine
1 can diced tomatoes (14.5 ounce)
4-6 garlic cloves, diced
2 tsp oregano
1/4 tsp red pepper flakes
4 cups vegetable broth
2 bay leaves
1 cup cherry tomatoes, cut in halves or diced fresh tomato
2 cups snow peas or green beans, cut in half
1 can (15 ounce) chickpeas, drained and rinsed
2 tbsp white wine vinegar
1-2 cups bok choy, spinach or kale, chopped (optional)
Salt and pepper to taste

Method

Heat oil in large pot over medium heat.
Add diced onions, ½ Tsp salt and several grinds of pepper. Cook, stirring occasionally for 5-10 minutes.
Add sweet potato to mixture and continue cooking for a 2-3 minutes. Stir to even out heat in pot.
Add wine and cook for about a minute.
Add canned tomatoes, garlic, oregano and red pepper flakes. Mix well.
Add in vegetable broth and bay leaves. Bring to a boil and simmer, covered for about 20 minutes.
Add white wine vinegar, cherry tomatoes, snow peas, chopped whites of bok choy (save greens for the end) and chick peas and cover. Simmer for 15 minutes.
Stir in bok choy or spinach and season to taste with salt and pepper.
Optional: At the last minute can stir in 2 cup of mushrooms