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Vegetable and bean soup recipe

Vegetable and bean soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

This hearty Italian-inspired soup has potatoes, carrots, celery, kidney beans and kale.

1 person made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 700ml vegetable stock
  • 1 tablespoon Italian herb seasoning, or more to taste
  • 1 teaspoon coarse sea salt
  • 1/8 teaspoon ground black pepper
  • 1 (400g) tin chopped tomatoes with basil and garlic
  • 2 potatoes, diced
  • 1 (400g) tin kidney beans, drained
  • 75g chopped kale

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion and garlic in the hot oil until the onion has softened, 7 to 10 minutes.
  2. Pour vegetable stock over the vegetable mixture; season with herb seasoning, salt and black pepper. Stir in tomatoes, potatoes and kidney beans; bring up to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

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Vegan Vegetable Soup Recipe

By: Amy Katz · Published: Mar 18, 2020 · Last modified: Mar 18, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

Loaded with potatoes, beans, and greens, Vegan Vegetable Soup is just like grandma used to make. This recipe is easy to prepare with whatever ingredients you have on hand in about 45 minutes.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 3 (15 ounce) cans black beans, rinsed and drained, divided
  • 1 (8.75 ounce) can whole kernel corn
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes

Heat oil in a large saucepan over medium heat cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture cook and stir until evenly coated, about 2 minutes.

Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.

Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.


Directions

Heat oil in a large saucepan over medium-high heat. Add the onion, zucchini, celery, and garlic. Cook 2 to 3 minutes, until vegetables soften.

Add vegetable broth, water, beans, and tomatoes. Break up the tomatoes with the edge of a cooking spoon. Bring soup to a simmer and cook 5 minutes.

Add the spinach and thyme. Cook about 1 minute, until the spinach wilts. Add the black pepper. Ladle the soup into 2 bowls and sprinkle with the feta cheese and pistachio nuts. Serve bread on the side.


Recipe Summary

  • 1 (15 ounce) can black beans, undrained
  • 1 cup low-sodium chicken broth
  • cooking spray
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can black beans, undrained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • ⅓ cup plain yogurt (Optional)
  • 4 teaspoons lime juice
  • 2 teaspoons ground cumin
  • ¼ teaspoon red pepper flakes (Optional)
  • 2 tablespoons chopped fresh cilantro

Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.

Heat a large saucepan coated with cooking spray over medium-high heat cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.


Tomato and Vegetable White Bean Soup

Need a bowl of soup? Pull up a chair. I’ve got just the thing.

My bones crave warm things in colder months, especially hot soup and tea lattes.

This recipe was inspired by a soup from one of our favorite lunch spots back in Kansas. It’s warm, brothy, rich from tomato sauce and fired roasted tomatoes, and chock full of hearty veggies like squash, onion, carrot and potatoes. White beans add even more fiber and protein for extra staying power and a buttery finish.

Just 1 pot required! Throw it all in, let it simmer, and in less than an hour you have enough soup to feed a crowd – or just yourself for the week. Either way, you win.

This soup is PERFECT for winter! It’s:

Brothy
Tomato-y
Loaded with veggies + kale
Hearty from white beans + potatoes
Savory
Soul-warming
Simple
& Highly shareable

If you give this soup a try, please let us know! Leave a comment or tag a picture #minimalistbaker on Instagram! We see every one and it always makes our day. Cheers!


Lentil and Vegetable Soup

Carrots, celery, onions, potatoes, spinach, and lentils make this a low-fat and high-fiber vegetable soup. Lentils are incredibly easy to make and have a meaty flavor that makes them an ideal substitute for meat lovers who are trying to cut back on animal consumption.

This thick soup is perfumed with bay leaves and garlic, and it's a complete meal. Serve with sliced avocado and crispy tortillas for a complete vegan feast.


How To Make Navy Bean Soup

  1. Prep the beans. The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the beans overnight (up to 24 hours) to soften.
  2. Saute the vegetables. Place a large pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
  3. Add the beans. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth.
  4. Simmer. Bring the soup to a boil. Lower the heat and simmer, covered, until the beans are very soft.
  5. Freshen up! Once the beans are soft. Taste, then salt and pepper as needed. Stir in the parsley and serve.

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Worth the effort. I roasted the vegetables on my wood pellet barbecue. The added flavor was outstanding. I had it for a lunch with friends. Everyone loved it. The best part is that you don't need to add anything to it. The flavors blend so beautifully. I did roast a whole garlic and mix it into the puree. This will be my go to veg. soup.

I really enjoyed this and I followed instructions exactly, except I accidentally pureed 1/2 the carrots/squash (busy multi-tasking and read instruction wrong!) and I thought it was great a little thicker.

Absolutely delicious ! I added some crushed red pepper flakes with the beans and Kale and sprinkled freshly grated Parmesan cheese when served.

The soup is absolutely delicious! I prepare it as written but will try one reviewer's suggestion to roast the whole garlic head. My whole family like it even the four year old.

I've been making this soup for quite some time now and should have written a review a long time ago. This is my go to soup for the winter and it is FANTASTIC. The only modification I make to it is that I roast the entire garlic bulb (slice off the crown and add olive oil, salt and pepper). It gives it a nice punch compared to using 6 cloves. I highly recommend this recipe and guarantee you will NOT be disappointed!

I made this soup last month or so when New York was dealing with ridiculously frigid weather. Such a warm, filling, delectable soup.

Had this soup last night at a neighbor's. It was SO GOOD I'm making it today for myself.

Terrific! With a soup like this, I just might make it through Winter

I like to add a rind of parmigiano cheese to the soup and a cup of farro to add texture and heartiness. Delicious and a family favorite.

Yum! Roasting the vegetables is key. Excellent flavor. One of our favorites.

I love this soup. I add some squash to the blender to give it a thicker base.

This was a great recipe and other than a few "tweeks" I pretty much followed the recipe. I did find that the individual garlic cloves got very dry and burnt next time I'll roast a whole bulb and save the extras to make a garlic paste to spread over bread. I also don't like my kale or any greens to be mushy, so I added them in at the very end and turned off the soup so it just wilted them. Served this with some Naan bread warmed in the oven with some parmesan and italian seasoning and olive oil on top. I would definately make this again.

Same reviewer as below: forgot to say that I halved the garlic, and it was plenty. Agree with another reviewer that six cloves is a lot if you don't adore garlic.

Wow! This is a terrific soup. I hate peeling squash, so I peeled only the neck of a small butternut squash (easy to do) and used all of it instead of half as the recipe specifies. But I put the bulb, seeded and cut in half, in the roasting pan. When the roasting was done, I scooped out the cooked squash from the bulb and, following some suggestions in the reviews, put it into the mixture of tomatoes and onions and garlic to be processed. (The rest of the squash I cut into pieces and set aside with the carrots as directed.) I also hate cleaning the food processor, so I put the tomatoes, onions, garlic and bulb squash in the soup pot with about four cups of broth and blended it with the immersion blender. Worked fine. I used black Tuscan kale, thickest part of the stems discarded and leaves and upper stems sliced very, very thin. Since this soup was dinner, I used only 4 cups of broth so it would be vegetable-dominated, but I had roasted extra tomatoes (great way to used the last spotty tomatoes of fall--cut away the bad parts--as well as the thyme that survives the first frost) and added a bit of tomato paste, so the volume was almost the same. I would make this again in a heart-beat. Glad I got an extra can of Bush's excellent Great Northern Beans.

This is an excellent soup to make for dinner or a light lunch along with some fresh fruit. Instead of the canned veggie broth I used cubes with water. Replaced the Great Northern Beans with Cannelinni beans, Roasting the veggies is something I had done in advance so that the fresh produce was captured at its peak instead of waiting for potential spoilage. Enjoy.

Great depth of flavor. I also pureed the squash and some of the carrots because I don't care for the texture of squash. I have also made it with and without the beans. Though the beans make a heartier soup, the flavor isn't lost without them.

Delicious, but a bit time consuming (not difficult though!) If I could find someone to make this for me, I would eat it once a week.

Really excellent. The roasting gives the soup great flavor. A meal in a bowl. And vegetarian besides!

Loved this soup the first time I made it-- I added cayenne pepper and accidentally pureed the carrots & squash with the tomatoes & onions. That was the most delicious part & gave it such depth. The second time I made it I left out the cayenne, which is why I only gave it 3 stars.

One of my alltime favorite soups. I couldnt believe how good it was. Made homeade crutons for the top. Yummy

Delicious! Hearty, healthy comfort food. Great the next day too! Plan on making this for Christmas Eve for a large group, including kids.

Too garlicky, can half the number of cloves. Better on the second day. I added grated Gruyere, quinoa, and sweet chicken sausage.

Yummy! Next time I think I will use the whole butternut squash and puree some of it with the tomatoes and onions. My husband drizzled good olive oil on his (he can "afford" the calories).

A good friend of mine made this last night for a large pot-luck and it was AWESOME. I am not a great fan of any bean/veggie soup and this one was SO enjoyable and savory, I ate 2 servings! My entire family loved it & I hope to make it in the next day or two! LOVE IT.


Easy Healthy Spring Vegetable Soup Serving Suggestions

Ideas from Jamie for “pimping up your soup”

  • Try grilling, toasting or baking chunky croutons or slices of ciabatta bread
  • Tear in soft fresh herbs like basil, parsley and mint
  • All sorts of different cheeses can be crumbled and grated over, or stirred in
  • Try a nice dollop of creme fraiche or sour cream on top

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this vegetable bean soup, please give the recipe a star rating below and leave a comment letting me know how you liked it.



Comments:

  1. Briareus

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  3. Anibal

    It is easier to tell, than to make.

  4. Navarro

    Hmm ....... junk

  5. Gaktilar

    In my opinion, this is relevant, I will take part in the discussion.

  6. Sak

    Adorable



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