Soup tastes great with a variety of ingredients and spices. This recipe sticks to simple, whole foods that are as delicious as they are wallet-friendly. Full of high-fiber veggies, a bowlful will keep you satisfied and feeling warm from the inside out.


  • Olive oil
  • 3large cloves garlic, minced
  • 2 cups diced onion
  • 2 cups diced celery
  • 2cups sliced carrots
  • 4 teaspoons dried mix of rosemary, basil, and oregano
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium vegetable stock
  • 5 cups diced winter butternut squash
  • 2 cups chopped tomatoes
  • 2 cups trimmed green beans
  • 2 cups canned navy beans (rinsed and drained)


  1. In a large soup pot, sauté garlic in olive oil for 1 minute or until fragrant.
  2. Add onions, celery, carrots, herbs, and black pepper. Stir to coat and cook on medium heat for 4 minutes or until onions begin to soften.
  3. Pour in vegetable stock, squash, tomatoes, green beans, and beans. Cover pot and reduce heat to medium-low. Allow soup to cook for 20 minutes.
  4. Stir soup, then reduce heat to lowest setting. Cover pot and simmer for another 15 minutes.