Recipe: Vegetable Soup with Beans


  • 2 teaspoons olive or corn oil
  • 1 chopped onion
  • 1/2 teaspoon sesame oil
  • 3 cloves minced garlic
  • 1-1/2 teaspoons Ohana Traditional seasoning
  • 1 (5.5 oz) can vegetable juice
  • 1 (27 oz) can spinach
  • 1 cup fresh cut green beans
  • 1 cup cauliflower florets
  • 1 bunch brocolini; trimmed
  • 3/4 cup (from a 15 oz can) red kidney beans
  • 3 cups vegetable or chicken broth
  • 1 teaspoon fresh leon juice
  • dried parsley for sprinkling


Heat oil in a large pot and add onion; saute 3 minutes then add garlic and seasoning, cook for one minute more. Stir in vegetable juice, spinach, green beans and red kidney beans. Cook for 5 minutes then add cauliflower and broth. Turn heat to low and simmer for 20 minutes, stirring occasionally. Add broccolini and red kidney beans; cook an additional 5 minutes. Remove from heat and stir in lemon juice. To serve, divide soup into 6 warmed bowls and sprinkle with dried parsley.

6 servings

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