Ingredients

The following ingredients have 12 Servings
  • 2 tbsp canola oil
  • 1 Vidalia onion
  • 2 medium carrots
  • 4 cloves of garlic
  • 14 oz cauliflower florets
  • 12 oz green beans
  • 8 oz peas (fresh or frozen)
  • 1 medium summer squash
  • 14.5 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 30 oz great northern white beans ((2 cans, drained))
  • 4 cups vegetable broth ((can also use beef or chicken))
  • 2 tsp smoked paprika
  • 1 tsp dry thyme
  • 1 tbsp dry parsley
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper flakes
  • salt
  • fresh cracked black pepper

Instruction

  • Prep your vegetables first. Chop green beans into 1-inch long pieces. Cut cauliflower florets and summer squash into small chunks. Peel garlic, smash and mince it. Dice onion and carrots. 
  • Heat up vegetable broth so that it's hot when you're ready to add it to the soup.
  • Preheat a large cooking pot over medium heat and add a couple of tablespoons of canola oil.
  • Add onions and carrots and cook until starts to soften. Add garlic, stir, and cook until fragrant. 
  • Add cauliflower and green beans. Stir and let it cook for a few minutes. 
  • Add diced tomatoes (with the juice), summer squash, peas, and beans (drain juice from beans first). Add tomato paste and mix everything well.
  • Pour in warmed vegetable broth. Add herbs and seasoning and mix well.
  • Bring to boil and lower the heat to medium-low. Taste to make sure the seasoning is right. Cook soup, stirring once in a while, until vegetables are done. (If you like your veggies to be softer, cook until desired softness is reached.)