My *Almost* Rainbow Soup with White Beans
By: Roni | Posted in: 1 WWP, 3 WWPP, Lunch Ideas, Soup/Stew Ideas, Vegetarian Ideas | 9 Comments
Ok, so I went a wee bit nuts on the produce this weekend. Literally all I see when I open my fridge is vegetables.
Don’t get me wrong, that’s a GOOD thing, BUT I’m worried about some of it rotting before I get a chance to eat it.
*Cue vegetable soup*
Soup is a wonderful solution when you have a ton of vegetables and are unsure what to do with them. This morning I was inspired to use vegetables in *most* of the colors in the rainbow to make a wonderfully simple soup. (You have no idea how badly I wanted a purple onion to (semi) complete my rainbow!)
It’s came out delicious and super light. Here’s what I did. I hope it inspires you to whip up your own version of rainbow soup at home. 
- 1/2 sweet onion
- 2 carrots chopped
- 1/2 medium zucchini chopped
- 1/2 medium yellow squash chopped
- 1/2 large red pepper chopped
- 2 cups of your favorite broth or stock (a can would work)
- 1 15oz can undrained Cannellini beans (white beans)
- 1/2 tbsp lemon juice
- 1 tsp dried cumin
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Spray a medium sized pot with some non-stick cooking spray and heat over medium-high. Add the onion and carrots and cook until browning.
Add the remaining vegetables and sauté for a few minutes until they soften just a little.
Add the broth, beans with liquid, lemon juice, and spices and bring to a boil.
Shut off heat and serve!
Sorry I don’t have many good pictures. SOMEONE was bugging me.
And he stole my spoon!
Update: I’m eating the leftovers today. It’s even BETTER! Such a great lunch on a rainy day. The recipe yielded 5 cups I’m counting it as 2 nice sized servings but I’ll give you the nutritional info per cup and let you decide.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 5 | 1 cup | |||
| Calories | Fat | Fiber | WWPs | |
| 100 | 1g | 4g | old: 1 | new: 3 |
| Sugar | Sat Fat | Carbs | Protein | |
| 4g | 0g | 19g | 6g | |
Other ideas you may enjoy... |
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Dang it too bad you didn’t have that purple onion or eggplant, that would’ve been awesome! My mom always say your meal should look like the rainbow… mission pretty much accomplished for you!
Roni: I ususally do ‘Saturday soups’ in the crockpot. would I have to pre-cook anything if I used my crockpot for this?
Sue
I’m not sure this would be a good crock pot recipe. The zucchini would get awfully mushy. Then again they would melt in and thicken the soup so it may be worth a try. Browning the onion and carrots do add to the flavor.
That sounds so good right now especially with the cooler weather (YES!) I’ll have to get some beans to keep on hand over the Fall and Winter.
You could use some lovely blue potatoes along with the purple onion, as well, to make it a rainbow. :-) That is, if you can find blue potatoes, they aren’t widely available in grocery stores in my area, but I sometimes see them at farmer’s markets.
I’m trying this tomorrow. For some stupid reason, I’m AFRAID of making soup :/ Actually, I never before made soup. Not from scratch, anyway. So, one just sautee stuff and pour broth later, right? OK, I can do this, I can do this…
What a healthy and tasty soup! Nothing better than a fresh vegetable soup with homemade stock or broth. ALL of the pictures are great!
This looks delicious :) and such a cute picture of the spoon-stealer!
Tried a soup too to get rid of veggies and it was awesome – PS your baby is soooooo cute!!!