Spicy Vegetable Bean Soup – Vegan and Gluten Free

Spicy Vegetable Bean Soup – Vegan and Gluten Free

Sometimes You Just Want Soup! So I came up with a fun Spicy Vegetable Bean Soup with items on hand in the pantry and fridge! Yes, it’s naturally Vegan and Gluten Free!

Vegan Spicy Vegetable Bean Soup
Spicy Vegetable Bean Soup

On the way home from my son’s baseball practice and after a long week I felt like soup. Not just any soup but a hearty soup from scratch! So I started thinking about what I had at home that could make a great soup. I knew I had an onion, a few sweet potatoes and some other items and then go from there. So when I got home I grabbed a tall soup/stock pot and turned the stove on, and quickly grabbed a dash of olive oil to start heating up, then took a medium sized red onion and diced it up and added it to the stock pot. Then peeled a medium sized sweet potato and diced it up and threw that into the pot with the onions that were starting to wilt. I then rummaged around the fridge and the pantry for more ingredients and found a can of red kidney beans, a can of Garbonzo Beans and 1 16oz box of Organic Vegetable stock and set them on the counter. Then to the fridge and found a 3 small fresh tomatoes and 1 zucchini and half of a Reed Avocado!

I opened the box of Vegetable Stock and dumped the whole thing in the stock pot. While that started heating with the onions and sweet potato I opened the two cans of beans and drained and rinsed them and added them in the stock pot. At this time I added a few seasonings, 1 TBS of Cumin, 1-2TBS of Chili Powder and 1TBS Garlic Salt. I then diced up the zucchini and added that to the stock pot and allowed the soup to come to a slow boil before reducing the heat to simmer. Allowing the soup to simmer until the Sweet Potato and Zucchini were tender, I then added the fresh diced tomato at the very end, right before serving. Served the soup in large soup bowels and topped with the Fresh Reed Avocado.

Ingredient list:

1 16oz Organic Vegetable Stock
2TBS Olive Oil
1 Medium Red Onion
1 Medium Sweet Potato
1 Zucchini
1 Can Garbonzo Beans
1 Can Red Kidney Beans
1 Cup Diced Tomatoes
1 TBS Cumin
1-2TBS Chili Powder-(Add or subtract to your taste buds)
1 TBS Garlic Salt
Add extra salt as you see fit.
1/2 cup Fresh Diced Avocado, we enjoy Reed Avocados when they are in season!

 

 

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