The simplest soup recipe made with carrots, onion, garlic, potatoes, beans, tomatoes and anti-inflammatory spices. This perfect and easy vegetable and bean soup is light on digestion but still completely satiating. It’s loaded with fiber and plant based protein making it the perfect flat-tummy meal, any time of year.

 


 

Soup: it’s my go-to home cooked meal at the start of most every week. And this easy vegetable and bean soup has been heavy in the rotation lately.

This recipe was inspired by a soup my grandmother made all the time when I was a little girl. I LOVED when she made this soup. And it’s funny because I really remember her making this soup more in the summer than any other time of year. Maybe because the veggies were in season? My grandparents were known for their garden full of tomatoes every summer.

My grandmother’s version sometimes included chunks of beef, and you could absolutely add that in and leave out a can of the beans, if you wanted to. But I like it with the extra beans for plant-based protein and plenty of fiber.

 

Shortcuts for a quick and easy pot of soup

Unlike my grandmother, I don’t have a garden (sigh, thanks to all my friendly neighborhood deer). 

So I actually like to use canned diced tomatoes which I think works great in this soup, and also saves a bit of time. Canned tomatoes and beans are pantry staples for me because you can do so much with them.

There’s just a bit of prep work in chopping the garlic, onion, celery, carrots and potatoes. Other than that, this easy vegetable and bean soup really is just a throw it all in the pot and walk away kind of situation and your soup is ready in 35 minutes. It can’t get much easier than that for a healthy, family-friendly meal.

RELATED: Easy Chicken Taco Soup In the Instant Pot

 

Easy Vegetable and Bean Soup | Elizabeth Finch Wellness

 

Soup for a flatter tummy

I’ve shared with you all why I’m such a fan of Soup Sunday more times than I can count, but just to recap:

  • Soup is a great way to load up on multiple servings of fiber and antioxidant-rich veggies in just one meal.
  • Soup is high in water content and helps to hydrate the body.
  • Soup is easy to digest and is a great choice when your digestion needs a break from heavier foods. Water plus fiber is a wonderful combination for your body’s digestive system.
  • Soup is a great way to reset your body after a weekend of heavier eating.

I also add ground turmeric to this easy vegetable and bean soup. Turmeric is one of my favorite anti-inflammatory foods and I love it for helping to bring down inflammation in my digestive tract.

RELATED: Soothing Turmeric Latte aka Goldenmilk

 

Perfect and Easy Vegetable Bean Soup | Elizabeth Finch Wellness

 

If you make this Easy Vegetable and Bean Soup, please be sure to leave a comment and star rating below letting me know what you think. I love hearing your feedback and reviews are incredibly helpful for other Elizabeth Finch Wellness readers!

 

Perfect and Easy Vegetable Bean Soup | Elizabeth Finch Wellness

Easy Vegetable and Bean Soup (Dairy-Free, Vegan, Gluten-Free)

Elizabeth Finch
The simplest soup recipe made with carrots, onion, garlic, potatoes, beans, tomatoes and anti-inflammatory spices. This perfect and easy vegetable and bean soup is light on digestion but still completely satiating. It's loaded with fiber and plant based protein making it the perfect flat-tummy meal, any time of year.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine American
Servings 6
Calories 312 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 4-5 cloves garlic, chopped
  • 1 yellow onion, chopped
  • 4 stalks celery, chopped
  • 2 large carrots, chopped
  • 2 large potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 (14-ounce) can diced tomatoes
  • 1 (32-ounce box) vegetable broth
  • 1 teaspoon ground turmeric
  • 2 bay leaves
  • 1/2 teaspoon sea salt
  • Black pepper to taste
  • 2 (15-ounce) cans white beans, any variety, rinsed and drained (I used cannellini and garbanzo to test)

Instructions
 

  • In a large pot or Dutch oven heat the olive oil. Add the garlic, onion, celery and carrot and sauté for 5-6 minutes or until the onion becomes fragrant and translucent.
  • Add the potatoes, tomatoes, broth, turmeric, bay leaves, sea salt and black pepper to the pot and increase the heat to high. Bring the soup to a low boil, cover the pot and turn the heat back down to medium. Allow the soup to simmer for about 20 minutes or until the potatoes are fork tender.
  • Add the beans to the pot and allow the soup to simmer for about 5 minutes more. Turn the heat off and allow the soup to sit on the stove for about 10 minutes if possible, to allow the flavors to come together. Adjust the salt and pepper if needed, and serve.
  • Allow the soup to cool completely before storing in a covered container in the refrigerator. To reheat the soup, add a bit more water or broth and adjust the salt and pepper if needed.

Nutrition

Serving: 1gCalories: 312kcalCarbohydrates: 61gProtein: 11gFat: 4gFiber: 12g
Tried this recipe?Let us know how it was!

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