Description
A hearty and nutritious bean soup perfect for any meal.
Ingredients
Scale
- 1 cup dried beans
- 6 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 bay leaf
- 2 tablespoons olive oil
Instructions
- Rinse the beans and soak them overnight.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, cumin, and paprika. Cook for 1 minute.
- Add soaked beans, vegetable broth, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1-2 hours.
- Season with salt and pepper.
- Remove bay leaf before serving.
Notes
- Use canned beans for a quicker option.
- Add spinach or kale for extra nutrients.
- Serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: bean soups, hearty soup, vegan recipe