Michigan 2-Bean Soup with Vegetables

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1-1/2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 4 cups low sodium vegetable broth or stock
• 3 cups cooked Michigan Black Beans, or 2 (15-ounce) cans reduced sodium black beans, rinsed and drained
• 1-1/2 cups cooked Michigan Kidney Beans or 1 (15-ounce) can reduced sodium kidney beans, rinsed and drained
• 1 can fire-roasted diced tomatoes
• 1/2 teaspoon salt; pepper to taste
• Fresh parsley or shredded parmesan cheese for garnish, if desired

DIRECTIONS

1. In a large stock pot on medium heat, warm the olive oil. Add the onions, carrots and celery and cook for approximately 5 to 7 minutes until the vegetables are softened. Add garlic and thyme; stir for another minute.
2. Add the broth, beans, tomatoes and salt. Bring to a boil and lower the heat. Simmer uncovered for about 20 to 30 minutes. 
3. Serve with parsley or parmesan garnish if desired.

Makes approx. 8 (1-1/2 cup) servings