Bean and Pepper Soup

I have this thing for peppers and the more colorful they are, the better. I've combined 3 colors with white beans for a pretty and tasty bowl!

Bean and Pepper Soup
Serves 6-8
Printable Recipe

2 Tablespoons olive oil
1 medium onion - chopped
2 cloves garlic - minced
3 large peppers - one red, one yellow and one green - chopped
1 large carrot - peeled and diced
1 large tomato - seeded and diced
1 pound navy beans - cooked
1 bay leaf
1 teaspoon dry thyme
1 teaspoon dry oregano
8 cups chicken or vegetable stock
salt and pepper to taste

1. Heat oil in a large heavy soup pot. Add onion, garlic and peppers. Saute until softened.
2. Add remaining ingredients and simmer for 30 minutes until flavors blend. Remove bay leaf before serving.