This Vegetarian Bean and Green Peas Soup is vegan-friendly and gluten-free, making it a great option for those with dietary restrictions. It’s a warm, comforting choice, especially during colder months.
Vegetarian Bean and Green Peas Soup is a hearty, nutritious dish packed with protein and fiber. The soup typically features a blend of white beans, green peas, and an assortment of vegetables like carrots, celery, and onions. It’s seasoned with herbs such as thyme, rosemary, and bay leaves, which add depth to the flavor. This soup is easy to make, often requiring just one pot and minimal prep time. The beans provide a creamy texture, while the peas add a subtle sweetness. It can be made with either fresh or frozen peas, depending on availability. For added richness, some recipes include a dash of olive oil or a squeeze of lemon juice for brightness. It’s a versatile dish that can be enjoyed as a light lunch or a filling dinner.
Ingredients to Make Vegetarian Bean and Green Peas Soup
- cooked or canned beans (kidney beans, cannellini, or chickpeas work well)
- green peas (fresh or frozen)
- onion, chopped
- garlic cloves, minced
- carrots, sliced
- celery stalks, chopped
- potato, diced (optional)
- mushrooms, sliced
- tomatoes
- vegetable broth or water
- dried thyme
- dried oregano
- bay leaf
- Salt and pepper to taste
- olive oil
- Fresh parsley or cilantro, chopped (for garnish)
How to Make Vegetarian Bean and Green Peas Soup
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, mushrooms, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the diced potatoes, and cook for another 3 minutes.
- Add Tomatoes & Seasonings: Pour in the canned diced tomatoes, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
- Add Broth: Pour in the vegetable broth, and bring the soup to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Add Beans & Peas: Stir in the cooked beans and green peas. Continue to simmer for another 5-7 minutes, until everything is heated through.
- Remove the bay leaf, and taste to adjust seasoning.
Serving Suggestions:
- Serve with crusty bread or a side salad for a complete meal.
- You can also add a squeeze of lemon juice or a sprinkle of chili flakes for extra flavor.
Enjoy this hearty and nutritious soup!
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Vegetarian Bean and Green Peas Soup
Ingredients
- 1 cup cooked or canned beans (kidney beans, cannellini, or chickpeas work well)
- 1 cup green peas (fresh or frozen)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium potato, diced (optional)
- 1 cup mushrooms, sliced
- 1 cup diced tomatoes
- 4 cups vegetable broth or water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, mushrooms, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften. Stir in the diced potatoes, and cook for another 3 minutes.
- Add Tomatoes & Seasonings: Pour in the canned diced tomatoes, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
- Add Broth: Pour in the vegetable broth, and bring the soup to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Add Beans & Peas: Stir in the cooked beans and green peas. Continue to simmer for another 5-7 minutes, until everything is heated through. Remove the bay leaf, and taste to adjust seasoning.
- Serve with crusty bread or a side salad for a complete meal.
