This soup is quick and easy! It’s something I throw together when I’m running low on fresh produce and ingredients, and I only have a few things on hand. Throw in a few pantry staples and some spices from the cabinet, and voila’! Soup is on the table. My hubby isn’t the biggest soup fan, but I LOVE soup. Any time of the year… it doesn’t have to be the middle of winter for me to enjoy a good soup or chili. Hand me a spoon and a bowl of something fresh, hearty, healthy, and tasty… I’m happy! Soup out of a can you say? No, no. That’s just wrong.
Just start with a good quality veggie stock and you can create your own satisfying soup in a flash! Almost. Prepping and chopping veggies does require a small amount of time, but it’s worth it. Try it! Experiment with your own combination of veggies and flavors.
VEGAN TOMATO VEGGIE BEAN SOUP
This soup is quick, easy, and healthy! It's something I throw together when I'm running low on fresh produce and ingredients, and only have a few things on hand. Throw in a few pantry staples and spices from the cabinet, and voila'! Soup is on the table.
Heat a 5 quart dutch oven or large pot on medium heat. When the pot is heated, warm 1/2 a tbsp of oil, then add the chopped onion to the pot. Stir occasionally and allow the onion to sauté for about 5 mins, until almost translucent. Then stir in the minced garlic and sauté for another minute
Next add the chopped carrots. Stir and sauté for another 5 minutes or until the carrots begin to soften just a bit
Then add the chopped tomatoes, bell pepper, tomato paste, ground cumin, chili powder, crushed red pepper flakes and oregano, and sauté for about 1 min, stirring constantly
Now add the garbanzo beans, black beans, and veggie stock. Salt & pepper to taste and adjust seasonings if needed. Reduce the heat to low and partially cover pot with lid. Allow soup to simmer for another 20-25 minutes, or until the veggies have reached desired tenderness
Ladle into soup bowls or a big mug and top with chopped avocado. Enjoy!
TIP: Want something a little more filling? ...Another great topping is roasted sweet potato! Just peel and chop a sweet potato into bite size pieces, lightly toss in oil and cumin, chili powder, paprika, salt & pepper and bake in the oven at 425 degrees Fahrenheit for 25-30 mins, or until fork tender. Then top your soup with a large spoonful. Yum!
Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to a month.