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Bean and Veggie Soup







  • 2 medium carrots
  • 1 small onion
  • 2 medium cloves garlic
  • 2 medium celery stalks
  • 1 large tomato
  • 1 medium yellow squash
  • 1 (15½-ounce) can red kidney beans
  • 1 Tablespoon canola oil
  • 1 teaspoon dried basil or dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 (14½-ounce) cans low-sodium chicken or beef broth
  • ½ cup water
  • 1 cup frozen green sweet peas
  • 1 cup whole wheat pasta, such as wagon wheels, macaroni, or penne
Optional Ingredients
  •  ¼ cup fresh parsley
  • Can opener
  • Colander
  • Cutting board
  • Large pot
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife
  • Vegetable peeler
  1. Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
  2. Dice onion, celery, and tomato. Mince garlic.
  3. Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
  4. If using, rinse parsley. Pluck leaves from stems. Mince.
  5. In a colander, drain and rinse beans.
  6. In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
  7. Add dried herbs, salt, and pepper. Stir.
  8. Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
  9. Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8–12 minutes.
  10. If using parsley, stir into soup before serving.
Chef’s Notes
  • Use any veggies you like. Adjust cooking time as needed for the veggies you use.
  • Use any type of canned or cooked beans. Try black beans, chickpeas, cannellini beans, or lima beans.
  • Try using fresh cilantro or basil instead of parsley.
  • Double the recipe. Freeze leftovers for another night. Or, freeze in individual servings and pull out for quick lunches.

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