As it gets colder in the evenings I want more and more to just enjoy a nice, warm, dinner. This soup is just right for that. It’s warm and comforting and perfect for those cool fall evenings.
This soup is very easy to prepare and can be made in under forty-five minutes. I cooked my rice when it was time to make my soup, but if you have cooked rice on hand or prepare your rice ahead of time this can be a easy thirty minute meal.
The vegetables I used in this soup are green beans, celery, carrots, and corn. These vegetables are nutrient packed and pair really well together.
Prep was easy too! All I had to do was thaw my frozen green beans, slice my carrots and celery into bite sized pieces, and open up a can of canned corn. I like this soup recipe, because of how easy it is to throw together. The majority of the time spent on preparing this soup isn’t in the prep work, but instead just allowing the soup to cook on the stovetop for twenty minutes.
I also added chickpeas to this recipe to add in vegan friendly protein. While corn and green beans also pack some protein I want there to be enough protein in this soup that I wouldn’t have to supplement with any tofu, tempeh, or additional beans.
I also included parsley and thyme in this soup from my garden! That’s definitely a blessing. I love being able to use homegrown ingredients, because frankly, they just taste better!
As always, I hope y’all enjoy this recipe. If you decide to make it for yourself be sure to take a picture and post it to Facebook or Instagram. If you tag me, I’ll be sure to like your post! I always love seeing y’all make and enjoy my recipes.
Thanks for taking the time to check out my blog! Whether you stay for a day, a week, a month, or a year I appreciate you. -Kate