Dairy-Free Hearty Bean and Vegetable Soup
Warm up with a bowl of Dairy-Free Hearty Bean and Vegetable Soup, a nutrient-packed, plant-based recipe perfect for cozy evenings or meal prep. Bursting with colorful vegetables like zucchini, carrots, and red bell pepper, plus protein-rich cannellini and kidney beans, this soup is as wholesome as it is satisfying. Seasoned with aromatic herbs like thyme, oregano, and a hint of fresh parsley, it delivers a comforting depth of flavor without any dairy or animal products. Ready in just one hour, this easy-to-make vegan soup is simmered to perfection in a savory vegetable broth, making it ideal for anyone looking for a healthy, one-pot meal. Enjoy it steaming hot as a stand-alone dish or pair it with crusty bread for a complete, heartwarming dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium red bell pepper
- 1 medium zucchini
- 14.5 ounces diced tomatoes
- 6 cups vegetable broth
- 15 ounces cannellini beans
- 15 ounces kidney beans
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Dice the onion and garlic cloves. Add them to the pot once the oil is hot, and sauté for about 3-4 minutes, until the onion is translucent.
3. Chop the carrots, celery, red bell pepper, and zucchini into bite-sized pieces.
4. Add the chopped carrots, celery, and bell pepper to the pot. Sauté for an additional 5 minutes, stirring occasionally.
5. Stir in the chopped zucchini and cook for another 2 minutes.
6. Add the diced tomatoes, vegetable broth, cannellini beans, kidney beans, bay leaf, thyme, oregano, black pepper, and salt to the pot.
7. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 25-30 minutes, or until the vegetables are tender and cooked through.
8. Remove the bay leaf and adjust the seasoning with more salt or pepper if needed.
9. Chop the fresh parsley and stir it into the soup before serving.
10. Serve the soup hot, and enjoy your hearty, dairy-free bean and vegetable soup!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10628 mg | 462% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 70.9 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 7544 mg | 161% | |
*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.
