Bean and Vegetable Soup Recipe
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A vibrant and wholesome bean and vegetable soup that’s both nourishing and irresistibly delicious. Perfect for a cozy, healthy meal any day of the week.
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Why I Love Making This Bean and Vegetable Soup
There’s something truly satisfying about cooking up a big pot of bean and vegetable soup. I enjoy how the kitchen fills with a comforting aroma as everything simmers together. The process is genuinely therapeutic: prepping colorful ingredients, stirring the pot, and watching flavors develop into a hearty, nutritious meal.
I often customize this soup depending on what’s in my pantry or fridge, swapping in different types of beans or vegetables to keep things interesting. It’s an easy way to up my daily veggie intake without overthinking it, and I appreciate how satisfying and filling the final result is, perfect after a long day or even for meal prep.
Some ways I love to enjoy or boost this soup:
- with a slice of crusty sourdough
- topped with a sprinkle of grated vegan cheese or nutritional yeast
- paired with a fresh green salad
This soup is not only budget-friendly and incredibly adaptable, but also packed with nutrients and fiber. The best part is, it really does keep you full and energized. Whether it’s a weeknight dinner or you’re feeding a crowd, this is a staple in my kitchen that never disappoints.
Hearty Bean and Vegetable Soup
A wholesome bean and vegetable soup simmered in savory broth, hearty, high-protein, and perfect as a comforting vegetarian meal.
Ingredients
Equipment
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Instructions
- 1
Soak the beans overnight, then drain. Chop the onion, garlic, carrots, celery, bell pepper, and zucchini.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 3-4 minutes).
- 3
Stir in the carrots, celery, bell pepper, and zucchini. Cook for another 5 minutes until the vegetables start to soften.
- 4
Add the soaked beans, vegetable broth, diced tomatoes, oregano, cumin, salt, and pepper. Bring to a boil.
- 5
Reduce the heat to low and let the soup simmer for 30-35 minutes, or until the beans are tender.
- 6
Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot.
Notes
You can substitute canned beans for dried; use two 15-ounce cans, rinsed and drained.
Add leafy greens like spinach or kale in the last 5 minutes of simmering.
Freeze leftovers in airtight containers for up to 3 months.
Make it spicy by adding a pinch of chili flakes or a diced jalapeño.
Nutrition Facts
6 bowls
- Calories
- 180 kcal
% Daily Value*
- Total Fat
- 5 g6%
- Total Carbohydrate
- 28 g10%
- Protein
- 10 g20%
Recipe from veggierecipes.blog
Still wondering
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can substitute canned beans for dried beans. Simply drain and rinse two 15-ounce cans of beans and add them during the simmering step. You can reduce the simmer time since the beans are already cooked.
How can I make this soup gluten-free?
This soup is naturally gluten-free as long as your vegetable broth is certified gluten-free. Always check labels if you have dietary concerns.
Is this recipe vegan?
Yes, this soup is vegan as written, using only vegetables, beans, plant-based broth, and olive oil.
Can I freeze bean and vegetable soup?
Absolutely! Let the soup cool completely, portion it into freezer-safe containers, and freeze for up to 2-3 months. Thaw in the refrigerator and reheat on the stovetop.
What vegetables can I substitute or add?
Feel free to add greens like spinach or kale, swap in sweet potato or butternut squash, or use any seasonal vegetables you enjoy.
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