Vegetable Bean Soup

Sometimes during National Soup Month you just throw everything together you have and make a new soup! For this Veggie bean combo, I had to clear out my fridge before coming home for the weekend. It turned out great, and with the dijon flavoring it wasn't boring at all!

Vegetable Bean Soup
olive oil
minced garlic
1 onion, chopped
4 carrots, chopped
3 stalks celery, chopped
1 cup corn (I had this leftover from the other night)
1 cup chicken broth
3 cups beef broth
1 cup water
1 can white beans, drained and rinsed
rosemary, pepper, salt
2 Tbs. dijon mustard
2 cups baby spinach


Heat olive oil in medium pot until warm. Saute onion for three minutes, or until tender. Add garlic and cook for another minute. Add carrots, celery, and corn and cook for an additional five minutes. Add broth, water,  beans, and spices and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Remove from heat and stir in mustard and spinach until wilted. Serve and enjoy!