Recipe by Leah Barzel

Hearty Bean Soup

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Hearty Bean Soup
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegan - Gluten Free - No Refined Sugar - Vegetarian - Pescatarian

Looking for something warm and filling, a slight change of pace from your usual vegetable soup? Try this for great flavor.

Ingredients

Main ingredients

  • 1 tablespoon oil

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 sweet potatoes, diced

  • 4 stalks celery, diced

  • 1/2 celery root, diced

  • 1 kohlrabi, diced (optional)

  • 1 fennel, diced (optional)

  • 1/3 teaspoon Gefen Ginger (optional)

  • 2 quarts water

  • 3 cups quinoa, soaked and drained

  • 1 15-ounce can beans of your choice, drained, or 2 cups beans, soaked and drained

  • 1 teaspoon salt

Directions

Prepare the Soup

1.

Heat the oil in a large pot over medium heat. Add the diced vegetables and ginger, if using, and cook uncovered for 10 minutes while stirring occasionally.

2.

Add the water, quinoa, and beans and cover the pot. Bring to a boil.

3.

Lower the flame and continue to cook for 20 minutes. Add the salt and remove from the flame.

Tips:

This soup tastes even better the next day.

Notes:

This soup will last in the fridge for three days and freezes well.

Credits

Photography: Daniel Lailah Styling: Noa Kanarek

Recipe tags

complete meal ideas complex carbs freezer-friendly gluten free hearty one-pot dishes protein quick-and-easy root vegetables simple simple suppers super easy vegetables warm
Hearty Bean Soup

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