Sugar-Free Hearty Bean and Vegetable Soup
Warm up your kitchen with this wholesome and flavorful Sugar-Free Hearty Bean and Vegetable Soup, a nourishing choice packed with vibrant veggies and protein-rich beans. Perfect for guilt-free comfort, this soup combines aromatic herbs like thyme, oregano, and basil with a medley of fresh vegetables, including zucchini, green beans, and carrots, all simmered to perfection in low-sodium vegetable broth. The addition of kidney and cannellini beans ensures every bite is satisfying and filling, while a dash of fresh lemon juice and parsley adds a refreshing finish. Ready in under an hour, this easy-to-make recipe is great for meal prep and ideal for those seeking a sugar-free and vegetarian-friendly option. Pair it with crusty bread or enjoy it solo for a hearty, nutritious meal that warms both body and soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 large, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups low-sodium vegetable broth
- 1 can (14.5 ounces) canned diced tomatoes
- 1 can (15 ounces), drained and rinsed canned red kidney beans
- 1 can (15 ounces), drained and rinsed canned cannellini beans
- 1 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, dried thyme, oregano, and basil. Cook for an additional 1-2 minutes, until the garlic is fragrant.
Pour in the vegetable broth and diced tomatoes with their juice. Stir to combine.
Add the red kidney beans, cannellini beans, diced zucchini, green beans, and bay leaf to the pot. Stir well.
Season the soup with salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, or until all the vegetables are tender.
Remove the bay leaf from the soup before serving.
Stir in the chopped parsley and lemon juice just before serving to enhance the flavors.
Taste and adjust seasoning if necessary.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8556 mg | 372% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 61.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 921 mg | 71% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 7438 mg | 158% | |
*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.
