When Your Taste Buds Tire Of Bold-Flavored Chili, Try This Lighter Protein- And Fiber-Rich Three Bean Soup, Featuring Edamame, Kidney Beans, And Pink Beans.

When your taste buds tire of bold-flavored chili, try this lighter protein- and fiber-rich three bean soup, featuring edamame, kidney beans, and pink beans.
When your taste buds tire of bold-flavored chili, try this lighter protein- and fiber-rich three bean soup, featuring edamame, kidney beans, and pink beans.

Vegan Three Bean Soup

Serves 8

Ingredients:

  • 3 tablespoons olive oil

  • 1 onion, diced

  • 2 cups diced carrots

  • 1 cup diced celery

  • 3 cloves garlic, minced

  • 1 teaspoon dried oregano

  • Salt and freshly ground black pepper

  • 1 (15-ounce) can diced fire roasted tomatoes

  • 1 (15-ounce) can tomato sauce

  • 2 cups vegetable broth

  • 2 (15-ounce) cans kidney beans, rinsed, drained

  • 1 (15-ounce) can pink beans, rinsed, drained

  • 2 cups shelled edamame

  • 1/4 cup finely chopped fresh parsley

  • 2 tablespoon finely chopped fresh basil


Directions:

  1. Heat oil in a large pot over medium heat.

  2. Add onion, carrots, and celery. Cook, stirring often, until vegetables are softened. Add garlic and oregano, and season generously with salt and pepper. Cook, stirring, for 1 minute.

  3. Stir in tomatoes, tomato sauce, and broth. Simmer for 5 minutes.

  4. Add beans and edamame, parsley, and basil. Simmer for 5 minutes. Taste and adjust seasoning.

  5. Serve hot.


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