Vegetable soup with beans

Vegetable soup with beans

Vegetable soup with beans is a delicious, comforting, and nutrient-rich dish, perfect for fasting periods or any day you feel the need for a healthy and nourishing meal. This simple and quick recipe will not only bring a touch of warmth to your soul but also an explosion of flavors and colors, turning your meals into a true celebration of vegetables.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 6

Ingredients:

- 2.5 l water
- 2 medium carrots
- 1 parsley root
- 1 slice of celery
- 1/2 kohlrabi
- 1 white onion
- 1/2 green bell pepper
- 1 small can of beans (about 400 g)
- 100-150 ml tomato juice
- Fresh or dried tarragon (to taste)
- Salt and pepper (to taste)

Preparing the vegetables:

1. Start by boiling the water in a 2.5-liter pot. It is recommended to use filtered or spring water for better taste.
2. Meanwhile, peel and wash the vegetables well. You can use a sponge to remove impurities from the root vegetables.
3. Chop the onion and green bell pepper finely, so they integrate perfectly into the soup. If you prefer a sweeter taste, you can also add a bit of red bell pepper.
4. Cut the carrots into thin rounds, the parsley root into small cubes, and the celery and kohlrabi into small pieces, ensuring all vegetables are similar in size for even cooking.

Cooking the soup:

1. When the water starts to boil, add all the chopped vegetables to the pot. Stir gently to ensure the vegetables are covered by water.
2. Cook on medium heat, adding salt to taste. It’s best to add salt gradually, so you can adjust the flavor as you go.
3. After about 15-20 minutes, when the vegetables are almost cooked, add the drained and rinsed beans. This will add both protein and a pleasant texture to your soup.
4. Let it boil for 5 minutes, then add the tomato juice. This will not only color the soup but also give it a fresh and delicious taste.
5. Finally, add the chopped tarragon and pepper. Tarragon brings a special aromatic fragrance, and the pepper will enhance the flavors. Let the soup boil for a few more minutes, then turn off the heat.

Serving and presentation suggestions:

Vegetable soup with beans is served hot, ideally in deep bowls, alongside a slice of fresh bread or crispy croutons. You can sprinkle some fresh parsley or dill on top for an extra touch of color and flavor.

Practical tips:

- If you like spicy soup, you can add a bit of hot pepper or sweet paprika during cooking.
- For a heartier version, you can add some diced potatoes.
- The soup can be refrigerated and consumed the next day, and the flavors will intensify.

Nutritional benefits:

Vegetable soup with beans is rich in fiber, vitamins, and minerals. The vegetables provide a significant amount of antioxidants, and beans are an excellent source of plant-based protein. This combination makes it ideal for those who want to maintain a healthy and balanced lifestyle.

Frequently asked questions:

- Can I use frozen vegetables?
Yes, you can use frozen vegetables, but the taste will be better with fresh vegetables. Make sure to defrost them before adding them to the soup.

- Can I replace the beans with another type of legume?
Absolutely! You can use lentils or chickpeas for a different variation.

- How can I adapt the recipe for veganism?
All the ingredients in this recipe are vegan, so you can prepare it without worries!

Vegetable soup with beans is not only a simple and quick recipe but also a dish that will remind you of family meals, full of warmth and goodness. Whether you enjoy it alone or with loved ones, it is an excellent choice for a healthy and nourishing meal. So gather the ingredients and let yourself be carried away by the flavors of this delicious soup!