Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 cup yellow onion, finely chopped; ¾ cup celery, finely chopped; 2 tablespoons garlic, minced; 1 ½ teaspoons ground cumin; 1 ½ teaspoons paprika; 1 teaspoon lemon zest; 1 tablespoon dried rosemary; 1 tablespoon dried basil; 2 teaspoons sea salt; 1 ½ teaspoons white pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 bay leaves; 2 tablespoons tomato paste; 8 cups (2 quarts) vegetable stock; 2 tablespoons rice vinegar; 2 tablespoons reduced sodium soy sauce; ½ cup sprouted barley, rinsed well; 1 tablespoons chia seeds; 1 cup dried beans from 15 bean soup mix; 2 15 ounce cans diced tomatoes; 2 cups frozen green peas and carrots; 1 cup red peppers, chpped; 1 cup green peppers, chopped; 2 cups fresh spinach, packed; 2 tablespoons freshly squeezed lime juice

6 steps

Prep:15minCook:1h 45min

Vegetarian and delicious. A favorite in this carnivore family!

Updated at: Wed, 18 Mar 2026 17:04:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories177.1 kcal (9%)

Total Fat4 g (6%)

Carbs30.7 g (12%)

Sugars5.9 g (7%)

Protein7.3 g (15%)

Sodium911.6 mg (46%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the oil in a 6-quart Dutch oven over medium high heat until it shimmers, then add the onions and celery and sauté until they have softened (about 10 minutes) stirring occasionally with a wooden spoon. Add the garlic and stir until fragrant, roughly 30 seconds.

Step 2

Add all the dried spices except the bay leaves to the pot and stir constantly for 30 seconds to release their flavors and aromas. Add the tomato paste and cook for 4 to 5 minutes while stirring, so it darkens and starts to caramelize.

Step 3

Pour ½ cup of vegetable stock into the pot by scraping the bottom of the pot with a wooden turner to scrape off any brown bits.

Step 4

Add all the remaining ingredients except the spinach and lime juice. Stir until well combined.

Step 5

Cover and bring to a boil, roughly 10 minutes, then reduce the heat to medium low and simmer for 30 minutes. Uncover the soup and give it a stir. Let it simmer for another 45 minutes, then taste the soup and adjust any spices.

Step 6

Add the spinach and let it wilt for a minute, stirring constantly. Remove from the heat, pour in the freshly squeezed lime juice, and stir. Serve hot.