Go Back
A pot of veggie soup with green beans and butternut squash.
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
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
 

  1. Heat oil in large pot over medium heat.
  2. Add diced onions, ½ Tsp salt and several grinds of pepper. Cook, stirring occasionally for 5-10 minutes.
  3. Add sweet potato to mixture and continue cooking for a 2-3 minutes. Stir to even out heat in pot.
  4. Add wine and cook for about a minute.
  5. Add canned tomatoes, garlic, oregano and red pepper flakes. Mix well.
  6. Add in vegetable broth and bay leaves. Bring to a boil and simmer, covered for about 20 minutes.
  7. 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.
  8. Stir in bok choy or spinach and season to taste with salt and pepper.
  9. Optional: At the last minute can stir in 2 cup of mushrooms

Notes

Queen of QuickTM
Queen of Quick CookingTM