Curried Vegetable and Bean Soup
Warm up with a hearty bowl of Curried Vegetable and Bean Soup, a vibrant, nutrient-packed dish that's as comforting as it is flavorful. This quick and easy recipe features a medley of vegetables—carrots, red bell pepper, and zucchini—perfectly seasoned with curry powder, cumin, and paprika for a bold, aromatic base. Protein-rich chickpeas and kidney beans are simmered with diced tomatoes and vegetable broth, while baby spinach adds a fresh, wholesome touch. Ready in just 45 minutes, this one-pot soup is perfect for busy weeknights or meal prep, delivering six satisfying servings. Garnish with fresh cilantro for an extra burst of flavor and enjoy a soul-warming meal that's vegan, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 6 cups vegetable broth
- 1 14.5-ounce can canned diced tomatoes (with their juices)
- 1 15-ounce can canned chickpeas (drained and rinsed)
- 1 15-ounce can canned kidney beans (drained and rinsed)
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the diced carrots, red bell pepper, and zucchini. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the curry powder, ground cumin, and paprika over the vegetables. Stir to coat the vegetables in the spices and cook for 1 minute to enhance their flavor.
Pour in the vegetable broth and add the canned diced tomatoes with their juices. Bring the mixture to a boil.
Reduce the heat to a simmer and stir in the chickpeas and kidney beans. Let the soup simmer for 15 minutes.
Add the baby spinach to the pot and stir until wilted. Season the soup with salt and black pepper, adjusting to taste.
Serve the soup hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8627 mg | 375% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 78.3 g | 280% | |
| Total Sugars | 64.1 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 6886 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
