Tomato Soup with Veggies and Lima Beans
Ingredients for making Tomato Soup with Veggies and Lima Beans
- 1 tablespoon extra-virgin olive oil
- 1 small onion, minced
- 2 celery stalks, minced
- 4 garlic cloves, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 5 ounces white mushrooms (about 6 medium), trimmed and quartered
- 1 medium summer squash, diced
- 1 (15-ounces) can lima beans, rinsed and drained
- 1 (14-ounces) can no-salt-added diced tomatoes, with juices
- 1 (8-ounces) can tomato sauce
- 3/4 cup water
Instructions for making Tomato Soup with Veggies and Lima Beans
In a medium saucepan, heat oil over medium heat. Add onion, celery, garlic, basil, oregano, and pepper flakes; cook, stirring occasionally, 5 minutes. Add mushrooms and squash; cook, stirring occasionally, 5 minutes longer. Stir in beans, diced tomatoes and their juices, tomato sauce, and water; bring to a simmer and cook briefly just to heat through. Serve Warm.
Makes 4 (1 1/2 cup) servings
