Hearty Vegetable Bean Soup
A delightful and hearty vegetable bean soup perfect for cold days. Packed with nutrients and flavor, this soup is ideal for family meals and is easy to prepare. Enjoy a comforting bowl of this healthy soup that is both vegan and gluten-free and rich in fiber and plant-based protein.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
2 cups kale, chopped
1 tbsp lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until translucent, about 5 minutes.
2. Add the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
3. Stir in thyme, oregano, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Stir in the kale and lemon juice, and cook for another 5 minutes until the kale is wilted.
6. Taste and adjust the seasoning if necessary. Remove from heat and serve hot.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat the soup on the stovetop over medium heat until hot, stirring occasionally. Alternatively, microwave it in a microwave-safe bowl until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
