Sauté diced onions, garlic, and bell peppers in olive oil until softened. Add canned black beans vegetable broth, diced tomatoes, and Mexican spices Simmer until flavors meld.
Sauté diced onions, garlic, and carrots in olive oil until tender. Add canned cannellini beans vegetable broth, chopped kale, and Italian herbs like rosemary and thyme. Finish with a squeeze of lemon juice.
Sauté diced onions, garlic, and celery in olive oil until translucent. Add dried green lentils, vegetable broth, diced tomatoes, chopped carrots, and diced potatoes. Simmer until lentils and vegetables are tender.
Sauté diced onions, garlic, and jalapeños in olive oil until softened. Add canned pinto beans vegetable broth, diced tomatoes with green chilies, and Mexican spices like cumin, chili powder, and coriander.
Sauté diced onions and garlic in olive oil until fragrant. Add canned chickpeas vegetable broth, chopped spinach, and Italian herbs like basil and oregano. Simmer until spinach is wilted.
Sauté diced onions, garlic, and bell peppers in olive oil until softened. Add canned black-eyed peas vegetable broth, diced tomatoes, and chopped collard greens. Simmer until collard greens are tender.