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.
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.
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!
Greek Lemon Chicken Soup (Dairy-Free)
Ingredients
- 1 1/2 cups celery, chopped
- 2 cups carrot, chopped
- 64 ounces chicken broth, low-sodium
- 1 cup orzo
- 3 cups cooked chicken breast, chopped or shredded
- 3/4 cup fresh lemon juice (approximately 3 lemons)
- 2 teaspoons sea salt, plus more to taste
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- Black pepper to taste
Instructions
- In a large pot or Dutch oven heat about 1/2 cup of the chicken broth over medium heat. Sauté the celery and carrot for about 5 or 6 minutes or until they are soft and fragrant.
- Add all other ingredients to the pot and stir. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium high and allow the soup to cook for about 8 minutes or until the orzo is cooked.
- Turn off the soup and add a bit of water if you'd like the soup more brothy. Adjust seasonings to taste. Allow the soup to sit and cool for 5-10 minutes before serving.
- 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.
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