Vegan Bean Soup
Posted by Rose
Carrots, Red Bell Pepper, Onion, Stalks Of Celery, Dried Oregano, Cloves Of Garlic, Vegetable Broth, Dried Thyme, Tomatoes, Kidney Beans, Salt And Pepper, Olive Oil
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Vegan Bean Soup Recipe
This filling and flavorful vegan bean soup is high in protein and fiber. It's ideal for a relaxing weeknight dinner or a lazy weekend lunch. Make it your own by adding your favorite beans and vegetables.
Ingredients
- 3 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 2 stalks of celery, chopped
- 1 teaspoon dried oregano
- 3 cloves of garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) rinsed and drained beans (use your favorite beans, such as black beans, kidney beans, or chickpeas)
- Season with salt and pepper to taste
- 1 tablespoon olive oil
Time Needed
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Sauté the onion and garlic for 3-4 minutes, or until the onion is translucent.
- Cook for another 5 minutes after adding the carrots, celery, and red bell pepper.
- Combine the diced tomatoes (with juices), vegetable broth, beans, thyme, oregano, salt, and pepper in a mixing bowl.
- Bring the soup to a boil, then reduce to a low heat and continue to cook for 20-30 minutes, or until the vegetables are tender.
- Serve immediately and enjoy.
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