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5 from 1 vote
Bean and Vegetable Soup
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One Pot Bean and Vegetable Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Consider this one-pot, family friendly, nutrient-dense, gluten free meal with lots of flavor and ingredient possibilities.

Course: Soup
Servings: 8
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 1 Can Tomato Sauce
  • 1 Can Diced Tomatoes
  • 1/4 Head Green Cabbage Chopped
  • 1 Onion Chopped
  • 1 Carton Baby Portabella or Button Mushrooms Chopped
  • 2-3 Carrots Ends removed, peeled, chopped
  • 2 Sticks Celery Strings and ends removed, chopped
  • 1/2 Cup Red Lentils Rinsed
  • 1/4 Cup Green Lentils Rinsed
  • 1/8 Rosemary
  • 1/2 Tablespoon Garlic Powder
  • 1/4 Tablespoon Turmeric
  • 1/2 Tablespoon Cumin
  • 1/4 Tablespoon Ground Pepper
  • 1/2 Tablespoon Smoked Paprika
  • 32 Ounces Water
Optional
  • 1/2 Tablespoon Salt
  • 1/2 Tablespoon Cayenne
  • 1 Can Black or Pinto beans
  • 1 Can Great Northern or Cannelini beans
  • 1 Can Diced Tomatoes with Green Chilis
Instructions

  1. Set heat to medium and add canned ingredients, water, and lentils to pot

  2. Chop and add selected ingredients to your pot as you go starting with onion, carrots, and cabbage

  3. Add seasonings

  4. Lower heat if needed and cook until the firmer ingredients reach your preferred tenderness

  5. Serve alone or with rice, avocado, fresh cilantro, jalepeno slices, and/or tortillas, chips, or cornbread