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 have made it with just the beans and veggies and it was still yummy but not as hearty, we’ve served it with gluten-free ditalini, we’ve served with sorghum (shown here) and tonight we ate it over brown rice which is our favorite yet!
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.
On to the 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 and 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.
Serve with parmesan if not dairy free.
The soup is great on its own or alongside pizza, grilled cheese or a simple green salad.
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!
Scroll down to see the recipe and leave a comment if you try.