Best Yummy Fall Soup

AND it’s healthy. AND you can make it for dinner because it doesn’t take all day and doesn’t have a million ingredients! Woohoo! AND it’s great the next day in your lunchbox.


Not my best photo ever, but I was in a hurry to get my spoon into the soup! I usually eat leftovers for lunch, but as there were no leftovers leftover today, I decided to make myself this easy and tasty soup. I will even give you ingredient options so you can use what you have on hand.

We call this “Super Soup!”

1 tbsp. olive oil

1/2 cup chopped onion

1/2 cup chopped celery OR bell pepper

1/2 cup chopped carrot OR frozen corn

1 clove garlic, minced (I usually use the jar kind.)

2 cans (14.5 oz each) low-sodium chicken broth (or low-socium chicken boullion and water)

1 cup fresh baby spinach leaves, cut in thin strips

1/4 cup sun-dried tomatoes, chopped, OR i can (14.5 oz) diced tomato (I always use the can bc hubby does not like sun-dried.)

1/2 tsp. basil or Italian seasoning

1/4 tsp. pepper

1 can (15 oz) cannellini, garbanzo, or black beans, rinsed and drained

Grated parmesan cheese, if desired

In large saucepan, heat oil over medium-high heat. Cook onion, celery, carrot, and garlic about 8 minutes until vegetables begin to soften. Reduce heat to low.

Add broth, spinach, tomato, basil, and pepper. Cook, covered, about 10 minutes until vegetables are tender. Add beans. Simmer 5 minutes.

Serve with sprinkle of parmesan cheese.

Makes 6-8 servings. 123 calories, 4 g (1 g saturated) fat, 3 mg cholesterol, 7 g protein and 390 mg sodium each, based on 6 servings.

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