Bean and Vegetable Soup

Bean and Vegetable Soup


1 15 oz. can stewed tomatoes (do not drain)
2 cups chicken broth (or vegetable broth if you prefer a vegetarian soup)
2 cups frozen mixed vegetables, such as green beans, broccoli and peppers
2 Tbsp. Nashville Spice Company Vegetable Soup Mix
1 15 oz. can cannellini or great northern beans
1/4 cup grated parmesan cheese


Combine tomatoes with their juice, broth, frozen vegetables and pepper in a large saucepan.

Cover and simmer at medium-high for 5 minutes.

Drain and rinse beans, and add to soup.

Reduce heat to medium, cover and cook for 10 minutes.

Add Nashville Spice Company Vegetable Soup Mix and cook for 2-3 minutes.

Serve with a sprinkle of parmesan cheese on top.

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