Healthy eating is all about planning ahead, and soup is one of those staples you should always have ready to eat, either in your fridge or freezer. If you’re going out for dinner or to a party, make sure you eat a big bowl of soup before leaving the house. From the time you get in the car and until you get to the restaurant and actually start eating, it can be over an hour, and one of the worst things you can do when you’re trying to eat healthy, is to go out to dinner when you’re hungry.
Soup is comforting, makes you feel satiated, and studies show that eating a bowl of soup before your meal helps you cut down calories and make better food choices. So make sure you stock your fridge with this easy vegan red bean soup and don’t just rely on willpower next time you’re going to a dinner party.
Easy Vegan Red Bean Soup Recipe
Prep Time: 5 min | Cook Time: 30 min | Serves: 8
+ 6 cups homemade vegetable stock
+ 1 cup red beans, cooked (learn here how to soak and cook beans and legumes)
+ 1 potato
+ 1 sweet potato
+ 2 medium tomatoes
+ 2 carrots
+ 3-4 mushrooms
+ 2 celery stalks
+ 1 leek
+ 1 onion
+ 2 garlic cloves
+ 2 bay leaves
+ 3 sprigs fresh thyme
+ sea salt and freshly ground black pepper, to taste
+ olive oil, for drizzling on top
Pour the vegetable stock, bay leaves and fresh thyme into a large saucepan and bring to a boil. Roughly chop all the vegetables and, once the water is boiling, stir in all the veggies and beans. Bring water to a boil, then turn the heat down and simmer for about 30 minutes until cooked. Remove from heat, take out the bay leaves and thyme sprigs and season with sea salt and pepper. Puree the soup until smooth using an immersion blender or stand blender and serve with a drizzle of olive oil. Enjoy!
| calories | carbs |
fat |
protein |
|---|---|---|---|
| 130 | 17.9 g | 5.5 g | 3.7 g |