An easy, nourishing vegetable soup with beans and plenty of vegetables. The mixture of beans and pasta will deliver your body essential amino acids. Legumes and grains together, when eating vegetarian dishes, optimize your protein intake.
Soups are super versatile, allowing you to unleash your creativity and add different ingredients lost in your pantry and fridge. With care and creativity, you can make incredible soups, nutritionally balanced with unique flavors.
Beans and pasta provide a good combination of protein and are also a source of carbohydrates, along with potatoes. As a source of good fats we are using ghee.
Regarding fibers and micronutrients, this beans soup has many vegetables, being extremely nutritious.
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Vegetable soup with beans
Ingredients
- 200 g cooked beans
- 100 g Potatoes
- 100 g Carrots
- 100 g green Celery
- 100 g Onion
- 200 g fresh tomatoes (alternative can tomatoes)
- 80 g pasta
- 1 L water
- 2 tbsp ghee
- 2 tsp cumin seeds(powder is also ok)
- 1 tsp fennel seeds
- 1 tsp paprika powder
- 4 bay leaves
- Celery leaves, fresh thyme/ parsley
Instructions
- If you cook your own beans, start with soaking them overnight or longer (up to 24 hours). This step will not only reduce the cooking time, but also lectins amount. Lectins are natural component in legumes, but can create inflammation and reduce nutrient intake in your digestive system.
- Peel, wash and cut your vegetables. In a pan, heat the ghee, add the chopped onion and carrots. When soft, add spices and let them roast for 30-60 second, or until the flavors start to unfold.
- Add celery, potatoes and let them simmer on a medium heat for 10 minutes.
- Add the pasta, cooked beans, chopped tomatoes and let them cook until pasta is ready.
- Turn off the heat and add fresh herbs. Thyme is a perfect choice for dishes with beans, but parsley, celery leaves are also great for flavor.
Video
Notes
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perfect soup