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!
- 2 onions
- 2 large Japanese sweet potatoes or orange sweet potatoes
- 3 small zucchini
- 2 bell peppers
- 2 large tomatoes
- 1- 15 oz can of fire roasted tomatoes (no salt added)
- 4 -15 oz cans of no-salt added kidney and/or black beans (or 7 cups cooked beans)
- 4 cups water or no-salt added veggie broth
- 1.5 tbsp chili powder
- 1/2 cup nutritional yeast
- pepper (to taste)
- 4-8 cups greens (e.g. spinach, kale, collards)
- 1-2 avocados
- cilantro (optional)
- Wash and chop the veggies and dice the potatoes.
- 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.
- 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.
- Serve in bowls. Top with avocado and cilantro. Enjoy!