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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Kg Harry & Percy British Salad Potatoes
• 439G Goya Pinto Beans, 439G
• 400G Epicure Organic Red Kidney Beans
• 325G Monjardin Organic Chickpeas, 325G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Italian Seasoning

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 pinto 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, 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.