Hearty Veggie Bean Soup

Name: Hearty Veggie Bean Soup
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 2 tablespoon olive oil or neutral oil of choice; 1 cup chopped celery; 1 cup chopped carrots; 2 cups chopped onion; 1 teaspoon garlic powder; 4 cups water; 1 26 -28 oz container of crushed tomatoes; 1 15 oz can black beans (drained and rinsed); 1 15 oz can cannellinii beans (drained and rinsed); 1 tablespoon dried basil; 2 gluten-free vegetable bouillon cubes (NOTE: if we use low sodium bouillon cubes, we add 3/4 teaspoon sea salt); ½ teaspoon pepper; 1 10oz package frozen spinach or kale (my family prefers when I used slightly less than the entire bag); Optional: Cooked brown rice or sorghum (depending on how much grain you want-- just a little for texture or more); Parmesan cheese (optional but recommended if not dairy-free)

This gluten-free and vegetarian soup is a long-time favorite! It's warming, nourishing, has the best flavor and is hearty enough to be a meal. Plus, it's made with pantry staples, makes a large quantity and freezes well.

An Easy Gluten-Free Soup recipe that's hearty enough to be a meal!

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This is one of our favorite soups … it’s made with pantry staples, is super simple and has the best flavor!

And hearty enough to be a meal, it pairs well with our Easy Gluten-Free Biscuits, Easy Gluten-Free Savory Biscuits or Garlic Knots.

And now you can watch a cooking video right here on this page to see how easy it is!

If you’re new to this website, there is a printable recipe with exact measurements and directions at the bottom of this page.

Hope you love it too!

Original post…

I can’t tell you how much we LOVE this Veggie Bean Soup!

We’ve been making a version of this soup for years.

The original recipe was a Veggie Bean Barley Soup, but once my son was diagnosed with celiac disease, we stopped cooking it with barley because gluten is found in wheat, barely and rye.

We now usually make it with just the beans and veggies and love it (and we often serve it with biscuits or garlic knots!), but over the years we’ve served it with gluten-free ditalini, or sorghum (shown here) and brown rice.

A note on sorghum….

When we tried sorghum a few years ago, the first thing my husband and I both said was we had to try sorghum in this soup.

Sorghum is a gluten-free grain packed with protein, fiber and tons of vitamins and minerals like niacin, riboflavin, thiamine, magnesium, iron, calcium and potassium. Sorghum is mostly flavorless and takes on the flavor of the soup, and it is slightly chewy and holds it’s texture so it works perfectly in this soup.

Back to the Hearty Veggie Bean Soup…

It is made with pantry staples and is one of the easiest soups ever to make!

All you need is:

olive oil

carrots

celery

onion

canned black beans

canned white or cannellini beans

crushed tomatoes

gluten-free veggie bouillon*

basil

garlic powder

pepper

water

frozen spinach or kale.

*If you we use low sodium bouillon cubes, we tend to add in 3/4 teaspoon of salt…

Note there is sorghum in this photo above because as one time we cooked the sorghum in the soup but we no longer do that because we don’t love the way it freezes.

We find it better to make sorghum or brown rice (first choice!) separately, add a serving to each bowl and top with soup.

Either way, the soup is EASY!

First you saute the carrots, celery and onions until very tender.

Then you literally add in all the other ingredients except the frozen spinach or kale, bring to a boil and let simmer.

You can let it simmer an hour or longer, whatever works for you.

When you’re ready to eat, add in the frozen spinach or kale..

And let cook for 10 minutes until the greens are wilted and warm.

Then you can enjoy as is or serve in a bowl with cooked brown rice or cooked sorghum. In fact, lately we have been serving it without any rice or sorghum and it is still so delicious!

Serving ideas:

We always serve it with parmesan, if not dairy free.

And depending on how hungry you are, the soup is great on its own or alongside savory biscuits, classic biscuits, garlic knots, pizza, grilled cheese or a simple green salad.

Bonus: Not only is this soup super easy, healthy and tasty, but it makes a huge quantity so you get a great meal plus extra to freeze for another day.

No matter how you serve it, hope you love it as much as we do!

For more soup ideas, click here.

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