Vegan Hearty Bean and Vegetable Soup
Warm up with a bowl of comforting Vegan Hearty Bean and Vegetable Soup, the perfect one-pot meal packed with plant-based goodness. This vibrant soup combines a colorful medley of diced carrots, celery, zucchini, and red bell pepper alongside fiber-rich kidney beans and chickpeas for a nourishing boost. Infused with aromatic herbs like thyme and oregano, and finished with fresh spinach and parsley, this dish is as flavorful as it is wholesome. Ready in just an hour, this vegetable-packed soup is perfect for meal prepping or weeknight dinners, with six servings that pair beautifully with crusty bread for a satisfying vegan feast. Whether you're looking for a cozy winter meal or a light yet filling option, this hearty soup will become a go-to favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can, drained and rinsed canned kidney beans
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 cup, chopped green beans
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, fresh spinach
- 2 tablespoons, chopped fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and garlic and sauté for about 5 minutes until the onion becomes translucent.
Stir in the diced carrots, celery, red bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally.
Add the canned diced tomatoes (including juices) and vegetable broth to the pot.
Stir in the kidney beans, chickpeas, green beans, bay leaf, thyme, oregano, salt, and black pepper.
Bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30 minutes, stirring occasionally.
Remove the bay leaf from the pot and discard.
Stir in the fresh spinach and cook for another 2-3 minutes until the spinach has wilted.
Taste and adjust seasoning if necessary.
Remove from heat and stir in the freshly chopped parsley.
Serve hot with a side of crusty bread if desired.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 11111 mg | 483% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 91.2 g | 326% | |
| Total Sugars | 87.5 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1043 mg | 80% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 9003 mg | 192% | |
*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.
