Sugar-Free Hearty Red Bean Soup
Cozy up with a comforting bowl of Sugar-Free Hearty Red Bean Soup, a wholesome and nutrient-packed recipe that's perfect for anyone seeking a satisfying, guilt-free meal. This one-pot wonder is made with tender red beans, vibrant vegetables like carrots, celery, and red bell peppers, and a flavorful blend of spices including smoked paprika and cumin. Simmered in a rich vegetable broth and finished with a sprinkle of fresh parsley, this soup is loaded with hearty textures and bold flavors—all without any added sugar. Ideal for meal prepping, this vegan-friendly soup serves as a warm and filling option for lunch or dinner. Plus, it's easy to make with just 15 minutes of prep and simple pantry staples, making it a go-to dish for cozy nights at home.
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Recipe Information
Ingredients
- 1 cup dried red beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 pieces garlic cloves, minced
- 2 large carrots, diced
- 2 pieces celery stalks, diced
- 1 large red bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 2 pieces bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Rinse the dried red beans under cold water. Place them in a large bowl and cover with fresh water. Allow to soak for at least 8 hours or overnight.
Drain and rinse the soaked beans. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrots, diced celery, and diced red bell pepper to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
Stir in the drained red beans, canned diced tomatoes (with their juice), and vegetable broth. Add the bay leaves, cumin, smoked paprika, oregano, salt, and black pepper.
Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1 hour, stirring occasionally, until the beans are tender.
Remove the bay leaves from the soup. Taste and adjust seasoning if needed.
Stir in the chopped fresh parsley just before serving for added freshness.
Serve the soup hot, and enjoy!
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6466 mg | 281% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 57.2 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 7913 mg | 168% | |
*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.
