Two-Bean Vegetable Soup

Two-Bean Vegetable Soup is a nutritious and filling dish packed with fiber and plant-based protein. It is a popular choice for vegetarians and vegans due to its high nutritional value.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Two-Bean Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: American, International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 can Canned diced tomatoes
• 1 can Kidney beans
• 1 can Black beans
• 1 cup Frozen corn
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are tender.
2. Add vegetable broth, diced tomatoes, kidney beans, black beans, corn, oregano, basil, salt, and black pepper. Bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 6g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.