I just love soup, don’t you? This soup came about when I ended up with 3 cans of beans open with just a little taken out (for this awesome Fiambre Salad) and didn’t want to waste the rest.
I thought about making chili, but decided to stretch myself a bit. Incidentally, I ended up with a delicious and satisfying vegan main dish. Tons of veggies and beans as the protein, you can’t go wrong with this soup!
And since I read a trainwreck of a book all about soup, that was eventually about bettering oneself with healthier food choices (namely, "the soup diet") this healthy vegan seemed like the perfect recipe to share!
Soup in the City by Kelly Hollingsworth
My rating: 2 of 5 stars
This is one of those book that makes me wonder if people are really truly that out of touch with reality. Avery, the main character, has no real job or ambition, or any idea of how to be an adult. As the title suggests, she idolizes the characters in the TV show, Sex in the City.
When her luck changes and she suddenly has no money, she remains out of touch with reality, still spending excessively until she hits rock bottom and makes soup. Eventually she learns to love herself and sort or learn frugality, but she still seems really out of touch.
If people are truly like this, then I am really frightened for the future, otherwise it is just fantastical and weird.
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Vegan Main Dishes
- Crispy Tofu Noodles by Palatable Pastime
- Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala) by Cook with Renu
- Mushroom Ragù by Culinary Cam
- Quinoa Stuffed Zucchini by Sid's Sea Palm Cooking
- Vegan 3 Bean Soup by Amy's Cooking Adventures
- Vegan Moonga Gathi by Sneha’s Recipe
- Vegan Tofu Steak by Mayuri’s Jikoni
- Vegetable Biryani by A Day in the Life on the Farm
Vegan 3 Bean Soup
Adapted from 3 Little Chickpeas
1 tablespoon olive oil
3 stalks celery, diced
2 carrots, peeled & diced
2 potatoes, diced
1 onion, diced
3 cloves garlic, minced
1 quart (4 cups) vegetable stock
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans (chickpeas)
1 bay leaf
1 teaspoon dried thyme
Salt & pepper
Heat the oil in a soup pan over medium heat. Add the celery, carrot, potatoes, onion, and garlic. Cook for 5-7 minutes or until slightly tender.
Stir in the beans, stock, herbs, salt, and pepper. Simmer uncovered for 20 minutes or until vegetables are tender and liquid is slightly thickened.
Serve with crackers or bread.