Gwen'S Vegetarian Soup
A hearty, flavorful vegetarian soup packed with beans, vegetables, and herbs, perfect for comforting meals and suitable for those seeking nutritious, plant-based dishes.
Ingredients
- 1/2 cup dried pinto beans ⓘ
- 1/4 cup dried black-eyed peas ⓘ
- 1/4 cup dried lentils ⓘ
- 1/4 cup dried lima beans ⓘ
- 1/2 cup dried navy beans ⓘ
- 1/4 cup dried split peas ⓘ
- 1 cup chopped celery ⓘ
- 2 medium onions, chopped ⓘ
- 1 (16 oz.) can green beans with juice ⓘ
- 2 large potatoes or turnips or both (optional) ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon oregano ⓘ
- 1/2 teaspoon rosemary ⓘ
- 1/2 cup chopped fresh parsley or 3 tablespoons dried parsley ⓘ
- 3 large carrots, cut up ⓘ
- 1 cup frozen corn ⓘ
- 1 large can (32 oz.) tomatoes or combination of puree and tomato ⓘ
- 1 teaspoon salt or to taste ⓘ
- 1 teaspoon chili powder ⓘ
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon thyme ⓘ
- 1/2 teaspoon garlic powder or 2 fresh garlic cloves, minced ⓘ
Instructions
- Soak all dried beans except lentils and split peas overnight.
- Cook soaked beans in about 4 cups water for approximately 1 hour, adding more water if they seem hard.
- Add lentils and split peas to the beans and simmer for 20 minutes.
- Add canned tomatoes, chopped celery, carrots, onions, and all spices and herbs, then simmer for 30 minutes.
- If adding potatoes and turnips, include them now and simmer for an additional 15 minutes.
- Add frozen corn and green beans, and simmer for about 10 minutes until vegetables are tender.
Tips & Substitutions
To enhance the flavor, try sautéing the onions and garlic in a bit of olive oil before adding them to the soup. If you prefer a heartier texture, feel free to substitute some of the beans with chickpeas or kidney beans. For a spicier kick, add diced jalapeños or a pinch of cayenne pepper. This recipe is also versatile; consider incorporating seasonal vegetables to customize it to your taste.
Serving Suggestions
Serve this delicious vegetarian soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Hearty Cabbage And Beans for a comforting dinner option. For an extra touch, garnish each bowl with fresh parsley or a dollop of yogurt. This soup is perfect for meal prep, making it easy to enjoy throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. The soup can also be frozen for up to three months. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or vegetable broth if it has thickened too much. Stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Gwen'S Vegetarian Soup contains roughly 488 calories, with 15g protein, 92g carbohydrates, and 14g fat. It is an excellent source of iron (113% of the Daily Value), dietary fiber (111% of the Daily Value), and calcium (59% of the Daily Value). Note that it is relatively high in sodium, at 1697mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. If doing so, skip the soaking and cooking steps for the dried beans, and simply add the canned beans during the final simmering stage. Be sure to rinse them well before adding to reduce sodium content.
Is this soup gluten-free?
Yes, this soup is gluten-free as it contains no wheat products. However, always check the labels on canned ingredients to ensure they are certified gluten-free if you have a gluten sensitivity.
Can I make this soup in a slow cooker?
Absolutely! To make this in a slow cooker, soak the dried beans overnight, then add all ingredients except for the frozen corn and green beans. Cook on low for 6-8 hours. Add the frozen vegetables during the last 30 minutes of cooking to keep them tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).