Vegetable Bean Soup

Bean soup has been enjoyed by various cultures around the world for centuries and is known for its hearty and nutritious qualities.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Vegetable Bean Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 4 cup Vegetable Broth
• 2 can Canned Beans
• 2 medium Carrots
• 2 stalk Celery Stalks
• 1 medium Onion
• 2 clove Garlic Cloves
• 2 medium Tomatoes
• 2 medium Potatoes
• 1 cup Green Beans
• 1 cup Spinach
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Dried Thyme
• 1 leaf Bay Leaf

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and sliced celery stalks. Cook until vegetables are softened, about 5 minutes.
2. Add diced tomatoes, vegetable broth, dried thyme, bay leaf, salt, and black pepper. Bring to a boil.
3. Reduce heat to low and simmer for 15 minutes.
4. Add diced potatoes, green beans, and canned beans. Cook for an additional 10 minutes or until potatoes are tender.
5. Stir in spinach and cook until wilted.
6. Remove bay leaf and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

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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.