Loaded Vegan Veggie Soup (Printable Version)
A nourishing bowl of beans, kale, and sweet peppers gently simmered with herbs and spice blends.
# Ingredients Required:
→ Soup
01 -
425 g canned red kidney beans, drained and rinsed
02 -
425 g canned navy beans, drained and rinsed
03 -
400 g canned fire-roasted tomatoes
04 -
15 ml extra virgin olive oil
05 -
½ red onion, chopped
06 -
4 garlic cloves, minced
07 -
1 carrot, peeled and grated
08 -
120 g chopped kale
09 -
150-300 g chopped sweet peppers (bell or mini sweet peppers)
10 -
150 g sweet corn, white or yellow
11 -
150-300 g green peas, fresh or frozen
12 -
950-1200 ml vegetable stock or broth
13 -
5 ml sea salt
14 -
5 ml black pepper
15 -
5 ml dried thyme
16 -
5 ml ground cumin
17 -
5 ml smoked paprika
18 -
5 ml turmeric powder
19 -
5 ml red pepper flakes (optional)
20 -
5 ml dried basil
21 -
5 ml garlic powder
# Guide to Cooking:
01 -
Heat olive oil in a medium-sized dutch oven over medium-high heat. Add minced garlic and chopped onions; cook until translucent and fragrant, about 1 to 2 minutes.
02 -
Incorporate fire-roasted tomatoes, chopped sweet peppers, red kidney beans, and navy beans. Stir and sauté for 1 to 2 minutes.
03 -
Add sea salt, black pepper, dried thyme, ground cumin, smoked paprika, turmeric powder, red pepper flakes (if using), dried basil, and garlic powder. Stir thoroughly to combine.
04 -
Mix in grated carrots, green peas, chopped kale, sweet corn, and vegetable stock, stirring until evenly combined.
05 -
Bring mixture to a boil for 1 to 2 minutes, then reduce heat to low and simmer uncovered for 20 minutes or until vegetables are tender. Adjust salt to taste.
06 -
Remove from heat and ladle into bowls. Optionally, serve with bread or crackers.
# Extra Suggestions:
01 -
Grating carrots releases more flavor, but chopping can alter texture if preferred.