Ingredients

• 1 tbsp - vegetable oil
• 1 - large onion, sliced
• 1 - large carrot, thickly sliced
• 2 - minced garlic cloves
• 1 stalk - celery, thickly sliced
• 2 cups - thickly sliced mushrooms
• 1/4 tsp - black pepper
• 1/4 tsp - Tabasco sauce
• 19 oz can - pasta-style or Italian stewed tomatoes
• 19 oz can - beans, such as Romano or kidney, drained
• 1 cup - frozen or canned kernel corn, or frozen green beans or a mix of each
• 1/4 cup - chopped fresh coriander

How to Make Vegetable Bean Soup

• Heat oil in a large saucepan set over medium heat. Add onion, carrot and garlic. Cook for 5 mins.
• Stir in celery, mushrooms, pepper and tabasco.
• Add tomatoes, including juice. Bring to a boil.
• Cover and simmer, stirring often, for about 20 mins.
• Stir in drained beans and frozen vegetables.
• Continue cooking until hot, for 5-10 mins.
• Stir in coriander.