Looking for a satisfying one-pot meal that’s easy to make and full of nutrients? Look no further than this delicious, hearty bean and pasta soup. Loaded with fiber-rich pinto beans, kidney beans, frozen mixed veggies, and a medley of seasonings, this soup will surely become a staple in your dinner rotation. Plus, it’s a snap to whip up — all you have to do is combine all the ingredients in a pot and let it simmer. With just 15 minutes of prep time and a few ingredients, you can make a wholesome meal the whole family will love. So, let’s get cooking!
Mix it up everytime
This flavorful soup is also incredibly versatile. Swap out the beans for chickpeas, throw in some sweet potatoes for an added flavor, or add some spinach or kale for an extra-healthy boost. For a heartier meal, toss in some cooked sausage, diced chicken, or ham cubes. For a vegetarian version, add some plant-based protein like tofu or tempeh. No matter what combination of ingredients you choose, this soup is sure to be a hit. Plus, it reheats well, making it the perfect meal to have on hand for busy weeknights.
This easy, flavorful soup is ideal for mixing up your weekly meal rotation. With a few easy modifications, you can enjoy a different bowl of soup each time. For an Indian-inspired twist, add some curry powder to the base and top it with freshly chopped cilantro. Looking for a Mexican-inspired flavor? Add some ground cumin, chili powder, and fresh tomatoes. You can also make it a complete meal by adding protein such as cooked shrimp, steak strips, or leftover grilled chicken. This soup is sure to become a family favorite, and with so many variations to choose from, you can enjoy a different bowl every time.
the pot makes the difference
When I make my stews, I use a Dutch oven, but you can use any pot you have on hand… if you can get a Dutch oven, use it. Once I used mine the first time, I never considered using pots the same. Dutch ovens create an even heat distribution, giving you perfectly cooked stew every time, but the cast iron can also be used for other dishes like roasts, bread, and even desserts. Just try out your favorite recipes with one, and you’ll be sure to be satisfied. This stew goes great with sticky rice, cornbread, biscuits, dinner rolls, mashed potatoes, and as always, by itself.
Enjoy!!!
POST THAT MAY COMPLEMENT THIS RECIPE:
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- Southern Sticky Rice
- Broccoli Cheddar Soup
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- Irresistible Banana Pudding
Semi-Homemade Bean and Veggie Stew
Equipment
- 1 Dutch oven or large pot
Ingredients
- 1 15.5 oz can pinto beans (drained and rinsed)
- 1 15.5 oz can kidney beans (drained and rinsed)
- 1 12 oz bag frozen mixed veggies
- 2 cups pasta
- 1 tbsp olive oil
- 2 1 ¼ oz can fire-roasted diced tomatoes
- 1 whole bay leaf
- 1 tbsp sea salt (any salt is fine)
- 1 tbsp black peppercorns (black pepper is fine)
- 1 tbsp onion powder
- 1 tbsp white sugar
- 1 tbsp Italian seasoning
- 1 tbsp paprika
- 6 cups chicken broth
Instructions
- Heat the stovetop to medium-high, and add your olive oil. Add your mixed vegetables, canned diced tomatoes, and all your seasonings.
- In another pot, cook your pasta; make sure it is al dente. Cooking no more than 5-7 minutes. Drain and set aside.
- When your veggies have a nice slow boil, drain and rinse your beans, adding them to your stew as well. Add your 6 cups of broth and stir, turning the heat up high. We want a nice boil going. Stir occasionally to keep food from sticking.
- Add your pasta noodles, turn down to low, and cover. Let it simmer for 10 minutes. Remove bay leaf before eating.
- Enjoy!