Asparagus/Green Beans in Soups
I make a large batch of this wonderful black bean vegetable soup every week as my healthy high-fiber, high-protein, high-antioxidant, high-vitamin side dish to eat with brown rice and chicken breasts. That's pretty much my entire diet, aside from some extra veggies such as asparagus and green beans. I usually salt/pepper/olive oil these and roast them 8-12 minutes on about 350 or 375.
How would asparagus (chopped into 1" long pieces) and green beans (also chopped into 1" long pieces) fare in my black bean soup? I know, I'm lazy and want even quicker meals (I cook each Sunday and Wednesday, but have to prep & cook the asparagus and green beans for every meal). The way I make the black bean soup is to first sautee an onion/bell pepper/carrot mixture -- then add garlic, chicken stock, pre-soaked & cooked black beans (half pureed, half whole), a bunch of spices/herbs and then simmer for 20 minutes.
Where in the above process would it be okay to add my green beans and asparagus in? Could I sautee them with the onion/bell pepper/carrot mix or should I throw them in when I throw the liquid/beans/spices in?
Thanks for the input!