Balancing Bean and Vegetable Soup

A simple and hearty soup that's perfect for a cold winter day. The beans and vegetables are simmered in a savory chicken broth, and the soup is seasoned with salt and pepper. Serve hot with a side of bread or crackers.

This soup is a variation on a classic recipe that my grandmother used to make. She would always make a big pot of soup on Sundays, and we would eat it for dinner all week long. I've made a few changes to her recipe over the years, but the basic flavor profile remains the same. This soup is always a hit with my family and friends, and I'm sure you'll enjoy it too.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Add the chicken broth, beans, corn, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
4. Serve hot.

Why It Works

• The combination of beans and vegetables provides a good balance of protein and fiber.
• The chicken broth adds a savory flavor to the soup.
• The salt and pepper season the soup to perfection.
• Simmering the soup for 15 minutes allows the flavors to meld together.