Are you looking for a ways to consume a variety of vegetables at the same time? This Vegetable and Bean Soup is what you are looking for then. It’s so flavorful from different kinds of fresh vegetables, and packed with the plant-based protein of beans. Simply put everything together, season it with only salt and cumin, and you are set for a tasty & healthy meal. Is it that simple? You bet!

I make this soup almost every week, it’s a reliable meal when it’s time for something easy & fast. It can be eaten as a bowl of soup with homemade bread, or it can be served over pasta if you prefer.

There are 2 main parts of ingredients in this Vegetables and Beans Soup. One is vegetables, and the other part is beans.

The vegetables I use in this post are to guide you, but you can use any kinds of vegetables you like. However, there are two kinds to always keep in the mix:. onions and tomatoes.

Tomatoes are the main flavor for this Vegetable and Bean Soup. They combine other flavors from other vegetables well, and the onion gives the soup sweetness without any sugar.

You can use fresh tomatoes, or frozen like I do. The reason I use frozen tomatoes because they are easier to skin.

This technique happened to me unintentionally during the summer a few years go. That year I had too many tomatoes to preserve, and felt overwhelmed. So, I decided to throw all the leftover tomatoes in the freezer wanting to deal with them later.

The first time I thawed them to use for my soup, the skin slipped off easily. As the skin that came off was so thin, I didn’t feel like loosing much nutrition, I got rid of all the skin, and cooked the Vegetable and Bean Soup with the skinless tomatoes. It turned out SO good, and the soup is easier to eat without dealing with floating skin in it

Nowadays, whenever I run out of frozen tomatoes, I freeze some–especially for this Vegetable and Bean Soup!

As for the beans. I use 3 kinds of beans, as I usually cook and freeze them together. You can use one kind of either black beans, kidney beans, pinto beans, or all 3 like I do. They all work equally well.

You can buy, or cook your own if you prefer. However, I highly recommend to cook your own beans. This way you can soak and ferment them for easier digestion, and you can also reduce can use. It’s not difficult at all.

Besides the 2 main parts, the other ingredients are only water, a little bit of salt, and cumin. It’s hard to believe that when these things combined together they can make this Vegetable and Bean Soup taste so great without anything else.

Ready to try?

Here are what you need to make Vegetable and Bean Soup:

you can use different kind of vegetables you like

1. 6-7 frozen or fresh tomatoes.
2. ½ onion.
3. About 1 cup (128 g) of a few kinds of vegetables of your choice.
4. 1 can (15 oz) of beans of your choice.
5. 3 cups (720 ml) of filtered water.
6. About 1 cup (240 ml) of pasta sauce.
7. 1 TBSP (15 g) of coconut oil
8. 1 TSP (5 g) or a little bit more of each salt, and cumin powder, depends on how you like it.

How:

1. Thaw the tomatoes and beans if you use frozen. Skip this part if using fresh tomatoes.
2. Transfer the beans to a bowl, skin the tomatoes, and set them aside. Also skip this part if you use fresh tomatoes and want to leave the skin on and canned beans.
3. Wash the vegetables thoroughly, and cut them into small pieces.
4. On medium heat. Heat the coconut oil, and fry the onion until its brown. Add the harder vegetables in first, roughly mix them with the onion, then add water and let them cook until boiling.
5. When it boils, add the rest of the vegetables, followed by the tomatoes. Cook until the vegetables wilt, and sprinkle the salt in. Let it cook until it reaches another soft boil.
6. Now, it’s time to add the beans, pasta sauce, and cumin in. Mix and let it cook for a few minutes.
7. Adjust the taste to your liking, and cook until it reaches a boil again.
8. It’s done, but keep it covered and sim for another 15 minutes or so.
9. Serve warm over pasta or eat with some bread, and enjoy!

Note: To skin fresh tomatoes, just dunk them in hot water for a few minutes, and the skin will come off easily. You can just leave the skin on if you don’t mind.

Have you made Vegetable and Beans Soup like this before? Share it with me, I’d like to hear about it!