Easy Vegetable Bean Soup Recipe

Name: Easy Vegetable Bean Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoons olive oil or coconut oil; 1 small white or yellow onion (diced); 2 large carrots (peeled and diced); 2 stalks of celery (diced); 3 garlic cloves (minced); 1-2 bay leaves; 3 sprigs fresh thyme {or 1/4 teaspoon dried thyme}; 1 teaspoon turmeric; 1 - 15 ounce can white beans (cannellini or great northern, drained and rinsed); 1 - 15 ounce can chickpeas (drained and rinsed); 5 cups vegetable broth; Juice of 1 lemon; Kosher salt and freshly cracked black pepper (to taste)

This Easy Vegetable Bean Soup Recipe is light but packed with protein to fill you up. It is the perfect soup to warm yourself up in the cold months.

Prep10 min
Cook25 min
Total35 min
Makes4 servings
Calories92

Ingredients

4 servings

1 tablespoons olive oil or coconut oil
1 small white or yellow onion (diced)
2 large carrots (peeled and diced)
2 stalks of celery (diced)
3 garlic cloves (minced)
1-2 bay leaves
3 sprigs fresh thyme {or 1/4 teaspoon dried thyme}
1 teaspoon turmeric
1 - 15 ounce can white beans (cannellini or great northern, drained and rinsed)
1 - 15 ounce can chickpeas (drained and rinsed)
5 cups vegetable broth
Juice of 1 lemon
Kosher salt and freshly cracked black pepper (to taste)

Method

1
In a dutch oven, heat coconut oil over medium-high heat, add diced onions, carrots, and celery, saute for 5-7 minutes.
2
Add minced garlic and cook until fragrant, about 1 minute.
3
Add bay leaves, fresh thyme, turmeric, 1 can of white beans and 1 can of chickpeas, and vegetable broth. Stir.
4
Bring to a boil, reduce heat, cover and let simmer for 20-25 minutes.
5
Before you’re ready to serve, add the juice of 1 lemon to the soup and season with kosher salt and freshly cracked black pepper to your liking.
6
Serve warm with fresh parsley, a lemon wedge and crust bread.