Michigan 2-Bean Soup with Vegetables

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Keep your healthy eating plan on track during the winter season with this easy cold-weather soup that delivers on taste and nutrition. 


  • 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


  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

Nutrition information per 1 cup serving: 194 calories; 3.7 g fat; 8.5 g protein; 29 g carbohydrate; 8.6 g fiber; 289 mg sodium

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