Easy Vegetable Bean Soup Recipe
This Easy Vegetable Bean Soup Recipe is light but packed with protein to fill you up. It is the perfect soup to warm yourself up in the cold months.
Servings: 4
Ingredients
- 1 tablespoons olive oil or coconut oil
- 1 small white or yellow onion diced
- 2 large carrots peeled and diced
- 2 stalks of celery diced
- 3 garlic cloves minced
- 1-2 bay leaves
- 3 sprigs fresh thyme {or 1/4 teaspoon dried thyme}
- 1 teaspoon turmeric
- 1 - 15 ounce can white beans cannellini or great northern, drained and rinsed
- 1 - 15 ounce can chickpeas drained and rinsed
- 5 cups vegetable broth
- Juice of 1 lemon
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a dutch oven, heat coconut oil over medium-high heat, add diced onions, carrots, and celery, saute for 5-7 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add bay leaves, fresh thyme, turmeric, 1 can of white beans and 1 can of chickpeas, and vegetable broth. Stir.
- Bring to a boil, reduce heat, cover and let simmer for 20-25 minutes.
- Before you’re ready to serve, add the juice of 1 lemon to the soup and season with kosher salt and freshly cracked black pepper to your liking.
- Serve warm with fresh parsley, a lemon wedge and crust bread.
Notes
- You can add any vegetables you like. I especially like bell peppers and zucchini.
Nutrition
Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 1234mg | Potassium: 266mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5850IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg