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Vegetable and Bean Soup

Catherine BarclayCatherine 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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