Growing up my grandmother made soups from scratch, but other people always opened the can. Were they intimidated of making their own soups? Was it due to the idea that meat soups need to simmer all day? Now, being vegan, I know that a simple veggie soup is easy to make in a few hours.
Sometimes I do make my own broth, which is time-consuming, but adds a new depth of flavor. Store-bought broths often have sugar in them, unfortunately. Here’s a soup that relies on herbs and spices and tomato for a nice broth, and can be cooked up in less than an hour.
Veggie Tomato Bean Soup (gluten-free, sugar-free, vegan)
serves 4-6 people
- herbs: dried oregano, parsley, chives, thyme, basil (2 tsps approx)
- 1 large 28 oz can tomatoes, diced, plus liquid
- 4 cups water (or more as desired thickness)1 large can 25 oz beans (or 3 cups, cooked)–I used kidney but white beans would be nice here too
- 1 large carrot, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 cups diced white or red potatoes, in chunks
- fresh parsley, 2 Tbsp (optional)
- 1 red or other colored pepper (not green), diced
- olive oil
- 2 tsp salt (or more, to taste)
- nutritional yeast (optional)
1) Heat 1 Tbsp olive oil in a soup pot until hot. Add diced onions and sautee until transclucent and slightly brown.
2) Sautee in the carrots, pepper, celery, and potatoes for 3 minutes.
3) Add beans, tomatoes, water, salt, herbs, and bring to a boil.
4) Reduce to a simmer and cook 30 minutes until potatoes are nice and soft.
5) Serve with a sprinkle of nutritional yeast.
Enjoy and please let me know if you make it!