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.
Servings Prep Time
4-6 15min
Cook Time
20-30min

Servings Prep Time
4-6 15min
Cook Time
20-30min

Ingredients

Instructions
  1. 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

  2. Next add the chopped carrots. Stir and sauté for another 5 minutes or until the carrots begin to soften just a bit

  3. 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

  4. 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

  5. Ladle into soup bowls or a big mug and top with chopped avocado. Enjoy!

Recipe Notes

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.