Dinner, Gluten Free Vegan, Grain Free, Lunch, Spring/Summer

White Bean Veggie Soup

 

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This flavorful, hearty soup was one of the first recipes I created when I started cooking for myself. I was throwing things together in a frenzy one evening when I just so happened to create something pretty delicious, and it has since become a favorite recipe of ours. I never get bored with it.

Until my mid 20’s all I knew how to “cook” was pasta and ramen. When I found out about all my food allergies I knew that had to change. I was clueless about how to make a healthy, simple recipe that wasn’t packaged or processed, the result of growing up with the SAD (Standard American Diet). I grew up with my Brazilian mom always cooking beans, but for some reason my picky childhood, and young adult self shied away from all beans for admittedly way too long.

Now beans are a staple in my diet, as they probably are in most vegans diets due to the high protein, fiber, and array of nutrients beans so generously provide. Plus, they’re so good! I seriously missed out on some yummy bean recipes over the years, but this is one of the many bean recipes that makes up for that.

This soup can be made with any white beans- navy beans, great northern beans, cannelini beans, it’ll all be good. With all the incredibly healthy vegetables and spices that accompany and compliment the beans, this soup is as darn delicious as it is darn nutritious


White Bean Veggie Soup

Vegan, Gluten-Free, Grain-Free, Nut-Free, Soy-Free

ingredients:

•1 cup navy beans, soaked overnight (or white bean of choice)
•3 cups vegetable broth
•2 tbsp extra virgin olive oil
•2-3 cloves garlic, minced
•1 onion, diced, optional 
•1-2 fresh tomatoes, seeded and diced
•1-2 zucchinis &/or golden squash, quartered
•1 red bell pepper, diced
•1 green bell pepper, diced
•2 tsp ground turmeric 
•2 tsp ground cumin 
•2 tsp dried thyme 
•salt & pepper to taste
•2 bay leaves

instructions:

Heat oil in a large sauce pan over medium heat. Add onion and garlic and cook, stirring often for about 1 minute. Add tomatoes, zucchini, bell peppers, and seasoning, cover and simmer, stirring occasionally, for 15 minutes. Add drained beans; stir to coat well with the veggie mixture. Add broth and bring to a boil. Reduce heat to low, cover and simmer until the beans are tender; around 60-120 minutes. Enjoy!

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