Healthy Vegetarian Bean Soup
Healthy vegetarian bean soup, and cold weather go together! There is nothing as good as a huge pot simmering on your stove and it's a healthy diet habit to adopt in the winter months! My goal is always to add as many vegetables as I can, and to double or triple most recipes for lunch leftovers. This saves money, calories, and time! I hate making bagged lunches, but I love filling containers full of leftover soups for grab and go! Therefore this recipe fills a soup pan and is good for a crowd!
Ingredients for Vegetarian Bean Soup:
- 2 16 oz packages of dried mixed beans
- 1/4 cup chopped prepared garlic
- 2 cups of chopped peppers (any color)
- 2 cups chopped kale (any color)
Directions for Vegetarian Bean Soup:
- Wash beans and pick out any half beans or rocks. Cover beans with water to 2 inches above the bean line. Soak overnight or use the quick method of soaking beans. To do this, add water a couple of inches above the bean line, cover them, bring to a boil, then cut the heat, and let them sit for an hour. Dump the bean water. Either method works.
- Add fresh water to the beans to cover them by a couple of inches.
- Add the rest of the ingredients to the mix.
- Return to a boil then lower the temperature and simmer until the beans are done, which will be an hour or two, depending on how high you simmer them.
- Check the pot often and stir. Add more water if the soup seems dry. You want this to be soup and not stew.
This is an easy soup that will last for days and a great lifestyle solution to add to your weekly menu plan. It will keep you full because it is full of fiber. I rarely make it the same, but use this recipe as base, and for cleaning out my refrigerator of extra vegetables before my weekly shopping trip! Enjoy!