Vegan Bean Soup with Vegetables
Ingredients
The soup base
-
6
cups
veggie broth
-
¼
cup
veggie broth for sautéing
-
¾
cup
dried garbanzo beans
-
¾
cup
dried black eyed beans
-
¾
cup
dried lentils
-
½ plus ¾
teaspoon
baking soda
The vegetables
-
2
medium
sweet onions
-
3
medium
red potatoes
-
3
medium
carrots
-
2
sticks
celery
-
2
medium
zucchini
-
3
cups
spinach leaves
Seasoning
-
to taste
Himalayan pink salt
-
to taste
ground black pepper
Instructions
- Soak the garbanzo beans and black eyed beans separately overnight with baking soda.
- The next day, rinse the beans and simmer each until soft, checking at 15 minutes.
- Sauté chopped onions in a large pot with veggie broth or oil until transparent.
- Add potatoes, carrots, celery, and zucchini to the pot and sauté for five minutes.
- Add spinach and mix well, then cover with veggie broth and simmer until soft, about 20 minutes.
- Add all the beans and the garbanzo bean broth to the pot and simmer for another five minutes.
- Adjust liquid with more veggie broth if needed, then season with salt and pepper.
- Let the soup cool for 10 minutes, then blend to desired consistency.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
1g
Total carbohydrates
46g
Total protein
12g
Sodium
241mg
Cholesterol
0mg
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