Jade Garden Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 2 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 2 cups baby spinach
• Salt and pepper, to taste
• Sliced green onions, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the ginger and coriander and cook, stirring, for 1 minute.
4. Add the vegetable broth, diced tomatoes, black beans, and corn. Bring to a simmer and cook for 10 minutes.
5. Add the spinach and cook until wilted, about 1 minute.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with green onions.

Interesting Facts

• This Jade Garden Soup can be made with any type of beans or vegetables you have on hand.
• This soup is a great way to use up any leftover vegetables in your fridge.
• The soup can be made ahead of time and stored in the refrigerator for up to 5 days.