By AS Food studio/shutterstock

One-Pot Vegetable and Bean Soup

by | December 8, 2018

This delicious one-pot vegetable and bean soup is quick and easy to make and perfect for a chilly winters day. I used zucchini in mine but feel free to swap it out for squash if you prefer.

bean soup
Credits: Igor Dutina/ Shutterstock
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Vegetable Bean Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup carrots (sliced)
  • ½ tsp sea salt
  • ½ black pepper
  • 1 tsp dried basil,
  • 1 tsp oregano
  • ½ pound red potatoes (cut into fours)
  • 2 medium zucchini (sliced)
  • 2 14.5-ounce cans fire-roasted tomatoes
  • 1 15-ounce can tomato sauce
  • 5 cups veggie stock
  • 1 15-ounce can white beans (rinsed and drained)
  • 3 cups spinach (chopped

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Instructions To Cook One Pot Vegetable Bean Soup

Heat the oil in a large pot over medium heat and add the onion, garlic, carrots, stir. Season with salt, pepper, and spices and stir again to coat.
Then add zucchini, potatoes, fire roasted tomatoes, tomato sauce and vegetable stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add the beans, add another dash of salt and pepper, and stir. Lower heat to just a light simmer.
Cook for at least another 10 minutes to let the flavors meld, and then add spinach, stir, and cover. Cook for 5 minutes more. Your Vegetable Bean Soup is ready 🙂 

 Serve with crusty bread, and enjoy.


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Julie Nealon

Associate Editor, New York USA | Contactable via [email protected]

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