This hearty and nourishing Vegetable and Black Bean Soup is an excellent addition to your recipe collection, blending wholesome ingredients into a dish that’s comforting, delicious, and packed with health benefits. The soup features a medley of colourful vegetables—like onions, carrots, mushrooms, celery, courgette (zucchini), and kale—combined with protein-rich black beans and balanced with flavorful herbs and seasonings like thyme, oregano, and miso paste. This simple, plant-based dish delivers a filling, nutrient-dense meal perfect for any day of the week.

Health Benefits:

1. Rich in Fibre and Plant Protein:
   Black beans are a fantastic source of plant-based protein and are high in dietary fibre, supporting muscle repair, digestive health, and improved satiety. Combined with fibrous veggies like carrots, celery, and kale, this soup can aid in managing appetite and promoting a healthy gut.
2. Loaded with Vitamins and Antioxidants:
   Vegetables such as courgette, carrot, and kale are brimming with essential vitamins like vitamins A, C, and K. They help boost the immune system, improve skin health, and support bone strength. Including mushrooms adds important minerals like selenium and potassium, which are key for heart and brain health.
3. Supports Digestive Health:
   Ingredients like garlic, miso, and kale provide prebiotics and probiotics (from the fermented nature of miso), nurturing healthy gut bacteria and enhancing digestion. The soup’s rich fibre content further aids in maintaining a healthy digestive tract.
4. Balances Electrolytes and Hydration:
   Combining vegetable broth, water, and potassium-rich vegetables like celery and black beans helps keep the body hydrated. It supports electrolyte balance, essential for proper muscle and nerve function.
5. Heart-Healthy Ingredients:
   Black beans are known for their ability to lower cholesterol levels due to their soluble fibre content, making them heart-friendly. Additionally, garlic and kale are known to regulate blood pressure and reduce inflammation, further benefiting cardiovascular health.
6. Low in Fat Yet Satisfying:
   This soup is naturally low in fat, making it a lighter meal that satisfies hunger through its high protein and fibre content without compromising on flavour or texture.

Flavour Profile and Pairing:

The soup is a harmonious mixture of savoury and earthy flavours, with the miso paste adding a hint of umami that elevates the dish. The dried thyme and oregano provide warm, herbaceous undertones, while the pop of fresh kale at the end balances the broth beautifully. Enjoy this soup for a light meal, or pair it with a slice of whole-grain bread for added heartiness.

This Vegetable and Black Bean Soup isn’t just a meal—it’s a nutrient-packed bowl of warmth and goodness that supports overall health while delighting your taste buds.

Vegetable and Bean Soup

Catherine Barclay

Vegetable and Bean Soup is a hearty and nutritious dish made with a vibrant mix of fresh vegetables and protein-rich beans, simmered in a flavorful broth with aromatic herbs and spices. Perfect for a wholesome, comforting meal.

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Course Soup

Ingredients

  

• 1 brown onion chopped
• 2 carrots diced
• 1 cup button mushrooms sliced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1 courgettes (zucchini) diced
• 1 can black beans drained and rinsed
• 4 cups vegetable stock (broth)
• 2 cups water
• 1 tbsp miso paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup kale chopped
• pepper to taste

Instructions

 

• In a large pot, sauté the onion, carrots, and celery in a splash of vegetable broth until softened.
• Add garlic and zucchini, cooking for another 2-3 minutes.
• Stir in all other ingredients except the kale. Bring to a boil.
• Reduce heat and simmer for 15-20 minutes.
• Add kale near the end and cook until wilted. Season with pepper and serve.

Keyword beans, plant-based, roast vegetables, Soup, vegan, wfpb

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