Bean veggie soup
I would like to make a Veggie Bean soup that is Not thick so when I get sick I can have some instead of a can of soup. I really don't want to fry this and that in olive oil. would it be better just to make the soup and then when you get ready to eat it put a tablespoon of olive oil in it. Anyway I'm 68 years old and it I don't start eating right I'm not going to make 69. I'm too depressed to cook so I figure I cook or I die. I'm cleaning out my kitchen and I'm going to start eating right starting with making a bean veggie soup and I'm a lousy cook. Any advice would be appreciated.