Warm your heart with this healthy vegetarian soup loaded with fiber made with four different types of beans.
1- 15.5 oz can of each: kidney, black, pinto and garbanzo bean
1- 32 fl oz of vegetable broth
2 tbsp olive oil
4 small potatoes peeled and cubed
2 carrots sliced
2 cups chopped Bok Choy greens
1/3 cup chopped onion
1/2 teaspoon paprika
1 teaspoon chili paste (optional)
4 cups water
Salt to taste
Heat oil in a soup pot on medium heat and brown onion.
Add cubed potatoes, carrots, paprika and chili paste. Cook for 15 minutes, stirring occasionally.
Drain all the water from the canned beans and add to the mix.
Pour broth, water and salt and stir all the ingredients together. Bring to a boil, then reduce heat. Cover and let the soup simmer for 15 minutes .
Remove from heat and add Bok Choy. Serve warm. (makes up to 6 servings)