Looking for a quick, easy and healthy soup recipe that makes wonderful leftovers? Check out this Heart Vegetable Bean Soup that is oil-free, gluten-free, plant-based and amazing!
1 Tablespoon Minced Garlic
1 Stalk Celery
1/2 Cup Quinoa
3 Cups Vegetable Broth
3 Cups Water
1/2 Cup Kidney Beans
1/2 Cup Navy Beans
1/2 Cup Cannellini Beans
2 Cups Fire Roasted Tomatoes
2 Bay Leaves
1 Tablespoon Basil
1/2 Tablespoon Oregano
1/2 Tablepoon Thyme
1/4 Tablespoon Crushed Red Pepper
Lemon Juice (Garnish)
If you are using canned beans, start by draining them. If using dried beans, you’ll need to soak and prepare them beforehand.
Next, mince the garlic along with chopping the onion, carrots and celery into small pieces. Add garlic, onion, carrots, celery, basil, oregano, thyme and crushed red pepper to pot with 1/4 cup vegetable broth and simmer until softened and aromatic.
Next, add the rest of the broth, water beans, quinoa, fire roasted tomatoes and bay leaves to the pot. Bring to a boil and then simmer for 20-30 minutes.
Once complete, remove the bay leaves and add lemon juice to taste.
**Pairs nicely with gluten-free, plant-based toast as well.
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