7 Bean Soup Recipe Vegetarian: Easy and Delicious Ideas

Welcome to a hearty and wholesome bowl of comfort—our 7 Bean Soup Recipe Vegetarian is not just a meal; it’s an experience that warms the soul and satisfies your taste buds. Perfect for chilly evenings or whenever you crave a nutritious and filling dish, this soup combines the goodness of seven different beans simmered to perfection with fresh vegetables and aromatic herbs.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this recipe offers a delicious way to enjoy protein-packed beans in a flavorful broth.

This soup is incredibly versatile, budget-friendly, and easy to make, making it an excellent choice for busy weeknights or meal prepping. Plus, it’s a fantastic way to introduce more fiber, vitamins, and minerals into your diet.

So, grab your apron and get ready to cook a bowl of nutritious love!

Why You’ll Love This Recipe

This 7 Bean Soup is a nutritional powerhouse, combining seven varieties of beans that provide a rich source of protein, fiber, and essential nutrients. It’s perfect for vegetarians and vegans alike, delivering a hearty texture and robust flavor without any meat.

The soup is easy to customize with your favorite veggies and spices, making it an adaptable recipe for any season or palate. Plus, it freezes beautifully, so you can enjoy it anytime with minimal effort.

Its slow simmering process melds flavors together, creating a comforting and satisfying dish that tastes even better the next day!

Not to mention, this soup supports sustainable and healthy eating habits, helping you reduce your carbon footprint while enjoying delicious food.

Ingredients

• 1 cup dried black beans
• 1 cup dried kidney beans
• 1 cup dried navy beans
• 1 cup dried pinto beans
• 1 cup dried garbanzo beans (chickpeas)
• 1 cup dried lima beans
• 1 cup dried great northern beans
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Equipment

• Large bowl (for soaking beans)
• Colander or sieve
• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Ladle for serving
• Measuring cups and spoons

Instructions

1. Soak the beans: Rinse all seven beans thoroughly under cold water. Place them in a large bowl and cover with 3 inches of water. Let them soak overnight or for at least 8 hours to soften and reduce cooking time.
2. Drain and rinse: After soaking, drain the beans and rinse again under cold water. Set aside.
3. Sauté the vegetables: Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the chopped onion, carrots, celery, and bell pepper. Cook for about 5-7 minutes until the vegetables soften, stirring occasionally.
4. Add garlic and spices: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.
5. Add beans and liquids: Add all the soaked beans to the pot along with the diced tomatoes and vegetable broth. Toss in the bay leaf and stir everything together.
6. Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add water if the soup becomes too thick.
7. Season and finish: Once the beans are soft, remove the bay leaf. Season the soup with salt and pepper to your taste. For extra creaminess, you can mash a few beans against the side of the pot and stir them back in.
8. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Enjoy with your favorite bread or a side salad.

Tips & Variations

“Soaking beans overnight not only reduces cooking time but also helps eliminate some of the compounds that cause digestive discomfort.”

• Quick soak method: If you’re short on time, boil the beans for 2 minutes, remove from heat, cover, and let sit for 1 hour before cooking.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Vegetable swaps: Feel free to add diced potatoes, zucchini, or kale for added texture and nutrition.
• Use canned beans: If you prefer convenience, use 7 cans of mixed beans (15 oz each), rinsed and drained, and reduce the cooking time to 30 minutes.
• Add grains: Stir in cooked barley or quinoa for extra heartiness.

Nutrition Facts

Serving Suggestions

This 7 Bean Soup pairs beautifully with a crusty loaf of bread or warm cornbread for dipping. For a lighter side, serve with a fresh green salad dressed with lemon vinaigrette.

For an added burst of flavor, top your soup with a dollop of sour cream or a sprinkle of grated cheese if you’re not strictly vegan. It also works wonderfully as a filling for a vegetarian wrap or as a base for grain bowls.

Explore more comforting recipes like our Breakfast Wellington Recipe or cozy dishes such as Bread And Gravy Recipe for your next family dinner.

Conclusion

This 7 Bean Soup Recipe Vegetarian is a fantastic way to enjoy a nourishing and flavorful meal that’s both satisfying and good for you. With its rich blend of beans and fresh vegetables, it provides an excellent source of protein and fiber, making it a perfect dish for vegetarians and anyone looking to eat healthier.

Not only does this recipe offer incredible taste and versatility, but it’s also budget-friendly and simple to prepare, making it an ideal option for busy cooks. Whether you enjoy it fresh or saved for leftovers, this soup will quickly become a staple in your kitchen.

Don’t forget to check out other delicious recipes like the Braised Pork Ribs With Radish Recipe or the exotic Bluebill Duck Recipes for more culinary inspiration!

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