Description
A hearty and nutritious bean soup that’s easy to prepare and perfect for chilly days.
Ingredients
Scale
- 3 cups mixed beans (canned or cooked), drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice or vinegar
- A handful of fresh parsley, chopped
Instructions
- Heat olive oil in a large soup pot over medium heat until shimmering.
- Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic, paprika, and thyme, and cook for 1 more minute.
- Stir in crushed tomatoes and beans. Mix until everything is coated with flavor.
- Pour in the vegetable broth, add the bay leaf, salt, and pepper. Stir well.
- Bring to a boil, then lower the heat and simmer for 25–30 minutes.
- Lightly mash some beans against the pot wall to thicken the soup.
- Remove the bay leaf. Stir in lemon juice or vinegar.
- Taste and adjust seasoning.
- Ladle into bowls and top with fresh parsley. Serve hot with crusty bread.
Notes
For a creamier texture, blend a portion of the soup. Adjust spices based on preference and feel free to add more vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg