Description
A delicious and filling bean soup that is perfect for any time of the year. Packed with protein and flavors, this soup is sure to warm you up on a chilly day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 cans (15 oz each) mixed beans, rinsed and drained
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the carrot and celery, and cook for another 3-4 minutes until softened.
- Stir in the cumin and smoked paprika, and cook for 1 minute until fragrant.
- Add the diced tomatoes, vegetable broth, mixed beans, and bay leaf. Bring to a boil.
- Reduce heat and let the soup simmer uncovered for about 20-25 minutes, stirring occasionally.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Garnish with fresh parsley and enjoy!
Notes
- You can add any variety of beans you like, such as black beans, kidney beans, or pinto beans.
- Feel free to add additional vegetables such as bell peppers or corn for extra flavor and nutrition.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sodium: 300
- Fat: 5
- Carbohydrates: 30
- Fiber: 8
- Protein: 12
Keywords: bean soups, hearty bean soup, vegetarian bean soup, easy bean soup recipe, protein-rich soup