Vegetable Bean Soup

Vegetable bean soup is a nourishing and satisfying soup that is great all times of the year. It’s perfect for a Meatless Monday meal or something you can whip-up any day of the week and use for lunches or dinners on busy days. 

 

A serving of soup with 1/4 of an avocado is packed with 21 grams of fiber and 18.5 grams of protein, which help make this a satisfying meal option. It’s also a great source of iron, vitamin C, calcium, vitamin A, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, Folate, magnesium, phosphorus, zinc, copper, manganese. Talk about a nutrient-dense meal! 

Vegetable Bean Soup
Serves 8
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 onions
  2. 2 large Japanese sweet potatoes or orange sweet potatoes
  3. 3 small zucchini
  4. 2 bell peppers
  5. 2 large tomatoes
  6. 1- 15 oz can of fire roasted tomatoes (no salt added)
  7. 4 -15 oz cans of no-salt added kidney and/or black beans (or 7 cups cooked beans)
  8. 4 cups water or no-salt added veggie broth
  9. 1.5 tbsp chili powder
  10. 1/2 cup nutritional yeast
  11. pepper (to taste)
  12. 4-8 cups greens (e.g. spinach, kale, collards)
  13. 1-2 avocados
  14. cilantro (optional)
Instructions
  1. Wash and chop the veggies and dice the potatoes.
  2. Sauté the onions and sweet potatoes with a small amount of water. Add more water as need so veggies don't stick to the pan. Add the zucchini and peppers. Lightly sauté.
  3. In a pot, combine the veggies with the tomatoes, fire roasted tomatoes, cooked beans, water, chili powder, nutritional yeast, and pepper. Bring to a boil on medium heat. Add in the greens. Continue to mix the soup.
  4. Serve in bowls. Top with avocado and cilantro. Enjoy!
Kristina DeMuth https://kristinademuth.com/