Table of Contents
When the weather turns cold, nothing is more comforting than a warm, hearty soup. This Vegetable and Bean Soup is perfect for chilly days, offering a nourishing meal without any added sugar. It’s easy to prepare and packed with wholesome ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation Steps
Start by heating the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until vegetables begin to soften.
Stir in the garlic and cook for another minute. Add the zucchini, diced tomatoes, thyme, and oregano. Cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes, allowing flavors to meld.
Finally, add the kidney beans and chickpeas. Simmer for an additional 10 minutes. Season with salt and pepper to taste.
Serving Suggestions
This soup pairs well with whole-grain bread or a light salad. It can be stored in the refrigerator for up to 3 days and reheated easily. For extra flavor, sprinkle with fresh herbs like parsley or basil before serving.
Health Benefits
This vegetable and bean soup is a nutritious choice, providing fiber, protein, and essential vitamins without any added sugar. It’s a great way to stay warm and healthy during cold days while maintaining a balanced diet.