Vegetable Bean Soup

This recipe comes to us from our beloved volunteer and super supporter Deb Abbott. Deb makes our lunches for every Saturday and is always experimenting with our spices. Stay tuned for more 13 featuring Deb Abbott recipes! We love you Deb! Thank you so much!

Serves 4-5 main courses

2 tbsp vegetable or olive oil
1 medium onion finely diced
1 large clove of garlic minced
2 large carrots peeled and diced
1 stalk of celery diced
2 cups cauliflower florets cut into small pieces
2 cups green beans cut into bite size pieces
2 zucchinis - ends removed and diced
1 red pepper - seeds and ribs removed, and diced
1 16 ounce can of black beans rinsed or 1 can mixed beans rinsed or 1 can of chickpeas rinsed
1 ½ tbsp – 2 tbsp (or more depending on taste) of Pili Pili Congolese spice blend from the Thirteen Social Enterprise
5 cups of vegetable stock (no sodium added if using store bought)
Salt and Pepper
In a large pot heat about oil on medium heat, sauté the onions for a few minutes or until tender.  Add in the vegetables and the Pili Pili spice blend and continue to sauté coating all the vegetable with the spice mixture.  Add in canned beans and the stock; season with salt and pepper as desired. Cover the pot and simmer over medium heat until the vegetables are tender.  You may need to add additional stock depending on how thick you like your soup.
Serve with a sprinkle of toasted pumpkin seeds and grated parmesan cheese (optional) and some micro greens if available.
Note: you can use dried beans in place of canned beans Just be sure to soak them overnight and prepare according to package directions; or dried lentils. I often add in a few handfuls of chopped kale or spinach or beet greens during the last few minutes of cooking  to add even more vegetables to the soup.