Hearty Vegan Bean And Vegetable Soup Recipe

About this recipe

A comforting and nutritious vegan soup packed with three types of beans, fresh vegetables, and aromatic herbs. Perfect for a satisfying dinner that’s both wholesome and flavorful.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g X 2 Organically Grown Potato Combo
• 500 g Carrot
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 16 g Orika Oregano
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a large saucepan, combine 2 diced onions, 3 minced garlic cloves, 4 cups of water, 2 peeled and diced potatoes, and 3 sliced carrots. Bring to a boil over medium-high heat.
2. 2. Reduce the heat to low, cover the saucepan, and let the mixture simmer for 20 minutes or until the vegetables are tender.
3. 3. Add 1 can (19 oz) of red kidney beans, 1 can (19 oz) of kidney beans, and 1 can (19 oz) of chickpeas, all drained and rinsed, to the saucepan.
4. 4. Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried oregano, and salt and pepper to taste. Mix well to combine.
5. 5. Simmer the soup for an additional 5 to 10 minutes to allow the flavors to meld together.
6. 6. Serve the soup hot, garnished with fresh herbs if desired. Enjoy as a hearty and healthy dinner option.