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Veggie and Two Bean Soup

A delicious and nutritious soup, full of veggies, fibre and lovely plant-based protein!
Course Appetizer, Main Course, Snack, Soup

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 large brown onion peeled and diced
  • 3 large garlic cloves peeled and crushed
  • 2-3 medium celery stalks topped, tailed and diced (see note below about the leaves)
  • 2 medium carrots chopped
  • 1 medium-large sweet potato peeled and diced into cubes
  • 2 medium potatoes diced into cubes
  • 400g tin of chickpeas rinsed and drained (or use 240g freshly cooked)
  • 400g tin of butter beans rinsed and drained (or use 240g freshly cooked)
  • 1 dry bayleaf
  • 1.5 L vegetable stock
  • 0.5-1 L filtered water or more stock, depending on taste preference and how strong your stock is
  • Salt and pepper, to taste

Instructions

  • Heat the olive oil in a large saucepan, over a medium heat. Saute the onions and garlic for 2-3 minutes, until soft and translucent.
  • Add the remaining ingredients (excluding the salt and pepper) and bring to a gentle boil.
  • Reduce to medium heat, cover and cook for 25-30 minutes, until all the veggies are cooked through.
  • Add salt and pepper to taste. Remove the bayleaf, and enjoy!

Notes

Note: Leeks also make a lovely addition to this soup, so you can always add some or swap out the onion for a leek. I also often throw in some of the celery leaves, finely chopped, for extra savoury flavour. 
In my opinion, this soup is best made the day before, so I always make extra and save the rest for lunch! It is lovely served with a side of good quality bread or some Lentil and Almond Crackers.