Vegan Three Bean Soup

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:

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  • 3 tablespoons olive oil
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  • 1 onion, diced
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  • 2 cups diced carrots
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  • 1 cup diced celery
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  • 3 cloves garlic, minced
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  • 1 teaspoon dried oregano
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  • Salt and freshly ground black pepper
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  • 1 (15-ounce) can diced fire roasted tomatoes
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  • 1 (15-ounce) can tomato sauce
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  • 2 cups vegetable broth
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  • 2 (15-ounce) cans kidney beans, rinsed, drained
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  • 1 (15-ounce) can pink beans, rinsed, drained
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  • 2 cups shelled edamame
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  • 1/4 cup finely chopped fresh parsley
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  • 2 tablespoon finely chopped fresh basil

Directions:

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  1. Heat oil in a large pot over medium heat.
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  3. 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.
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  5. Stir in tomatoes, tomato sauce, and broth. Simmer for 5 minutes.
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  7. Add beans and edamame, parsley, and basil. Simmer for 5 minutes. Taste and adjust seasoning.
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  9. Serve hot.

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