Hearty Garden Vegetable Soup With Pinto Beans

*This recipe is from drhyman.com

  • YIELD: 6 Servings
  • PREP: 10 minsCOOK: 30 minsREADY IN: 40 mins



  • In a large soup pot, heat the oil over medium heat and sauté the onions and garlic until they sweat. Add the tomato paste and stir to coat the onions. Add the celery, fennel, or cumin seeds, then the carrots and turnips. Sauté for a few minutes to soften. Add the greens and tomato, sauté 1 minute, then add the salt. Add the pinto beans with their liquid, corn, water, and basil.
  • Bring to a boil, then turn down to low and simmer for 15 minutes. Add salt and pepper to taste and a splash of balsamic vinegar or lemon juice.

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