Super healthy bean and veggie soup
Beans are a great source of protein and fiber, making this soup a nutritious and filling meal option.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 100 gram Onion
- 150 gram Carrot
- 100 gram Celery
- 2 clove Garlic
- 150 gram Red bell pepper
- 400 gram Canned beans (kidney, black, or pinto)
- 1000 ml Vegetable broth
- 2 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
- 20 gram Fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
- Add red bell pepper, canned beans, vegetable broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.