Easy Bean and Vegetable Soup

Preparation time: 40
Cooking time: 25

Difficulty: Easy - for beginners
Serves: 4-8

Dietary guidance: v v d 

Tags: soup ·

Ingredients

5 cups fat free vegetable broth
14 1/2 oz. diced tomatoes - Italian style
15 oz. canned kidney beans, drained and rinsed
15 oz. canned cannelini beans, chickpeas, or other white beans, drained and rinsed
2 pounds frozen mixed vegetables
1/2 cup frozen (oil-free) hashbrowns
2-4 cloves garlic, minced
1 t basil
1/2 t oregano
1.2 t marjoram
1/4 t thyme
1/2 t tabasco or hot sauce
4-6 oz. fresh or frozen spinach

Method

Combine all ingredients except spinach in large pot. Bring to boil, reduce heat, cover, and simmer for 25 minutes. Add additional brother if necessary. Add spinach and cook for 5 more minutes before serving.