Makes 4 servings.
Ingredients
1 tablespoon extra-virgin olive oil
1 onion, chopped
4 cups low-sodium vegetable broth
1/2 cup frozen baby lima beans
1 can (15 ounces) no-salt-added black, Great Northern or navy beans
1 cup frozen mixed vegetables
1/2 cup frozen tri-colored bell peppers
2 teaspoons dried oregano or thyme
Pinch of dried red pepper flakes
1 cup frozen broccoli florets
Salt, to taste
1/4 cup grated Parmesan cheese
Directions
<ul>
 <li>In large saucepan, heat oil over medium-high heat. </li>
 <li>Add onion, and cook until translucent, 5 minutes, stirring occasionally. </li>
 <li>Add broth, and bring liquid to boil. </li>
 <li>Add lima beans; reduce heat; and simmer, covered, for 5 minutes. </li>
 <li>Add canned beans, mixed vegetables, peppers, oregano (or thyme) and pepper flakes, and simmer, covered, for 5 minutes. </li>
 <li>Add broccoli, cover and cook for 5 minutes. </li>
 <li>Add salt to taste. </li>
 <li>To serve, divide soup among deep bowls. </li>
 <li>Top each serving with 1 tablespoon Parmesan cheese, or pass it separately at table. </li>
</ul>
This soup keeps, covered in refrigerator, for 3 days. Reheat in covered pot over medium heat.
Nutrition information
Serving size: 1 1/3 cups. Amount per serving: 250 calories, 8g total fat (2g saturated fat), 5mg cholesterol, 32g carbohydrates, 10g protein, 9g dietary fiber, 410mg sodium.
Source: <a href="https://www.aicr.org/cancer-prevention/recipes/quick-eight-vegetable-soup/" target="_blank">American Institute for Cancer Research</a>

Quick eight-vegetable soup