Vegetarian Bean and Green Peas Soup
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.
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.