A vegetarian’s favorite vegetable soup is the veggie broth substitute, or veggie soup, which uses an ingredient that’s typically not found in other vegetable soups.
But if you want a healthy, filling vegetable soup, it’s worth a try.
Vegetarian Soup Recipe Recipe Ingredients: 1 cup of white kidney beans, drained, rinsed and rinsED 1/2 cup of cooked white kidney or black kidney beans 1/4 cup of water, plus more to taste (or more to liquidize) 2 cups of fresh chopped carrots, peeled and cut into 1/3-inch cubes 2 tablespoons of olive oil 1/8 teaspoon salt (plus more to flavor) 1/16 teaspoon pepper (plus a few to taste) 1 cup canned black beans (or 1 1/1 cups diced black beans) 1 large clove garlic, minced or grated (or 2 cloves minced or minced) 1 tablespoon fresh thyme leaves, chopped (or 3 stems) 3 tablespoons vegetable broth (or water) 2 tablespoons cornstarch (or other flour substitute) 1 teaspoon fresh thybs (or one or two chopped) fresh parsley, finely chopped (optional) Directions: 1.
Combine the beans, water, and salt in a small pot over medium heat.
Add the garlic, thyme, and parsley.
Stir for a few minutes.
Add carrots and cook for 3 minutes.
Add water and thyme and cook until tender.
Add salt and pepper and stir to coat.
Taste and add more broth to taste.
Serve warm with bread or rice.
Recipe Notes: You can substitute the beans in any vegetable broth, and you can even substitute the broth with chicken broth or chicken stock.
This soup is a great source of vitamin E, B vitamins, potassium, calcium, iron, zinc, magnesium, vitamin K, and more.