Their mild taste and soft but firm texture enhances soups including vegetable and beef, tomato, and minestrone. Rinse the beans before using them to avoid over-salting your dish.
Corn provides an excellent textural addition and a lovely, sweet flavor to soups. Plus, it’s a complex carbohydrate, meaning it’ll keep you fuller longer.
Corn melds well in almost any soup, from beef and veggie soup to black bean chili to tortilla soup. You can also use it as the main ingredient in a creamy corn chowder.
Opt for young garden peas, which are slightly firmer and won't dissolve as quickly as other varieties. Add them towards the end of cooking so they retain their shape.
Canned lentils are easy to add to any meal since they don’t require soaking. Just be sure to rinse them first to remove any excess salt before adding them to soup.
Chickpeas mix well in everything from a traditional Moroccan chickpea stew to a simple vegetable soup. You can even roast them and serve them as a crunchy topping.