Soups & Stews
Hearty Vegetable Soup with White Beans
Warm up with this flavorful Vegetable Soup with White Beans! Packed with hearty veggies, creamy white beans, and a hint of ginger and turmeric, this soup is perfect for meal prep, weeknight dinners, or cozy lunches. Add shredded rotisserie chicken for extra protein or keep it vegan-friendly. Ready i
Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cloves garlic chopped
- 1 large leek cut on the bias
- 5 ribs celery cut on the bias
- 5 large carrots cut on the bias
- 1 cup peppers (combination of red, yellow, and orange)
- 2-15oz cans of great northern beans
- 1 1/2 inch chunk ginger minced
- 8 cups vegetable broth
- 1 teaspoon ground turmeric powder
- 1/2 teaspoon fine sea salt more to taste
- 1/4 teaspoon freshly ground black pepper more to taste
- 1 lemon juiced
- 3 cups kale or spinach roughly chopped
- Optional: 3 cups shredded rotisserie chicken Parsley for garnish
Directions
- 1
In your dutch oven heat oil, when hot add in leeks, carrots, ginger, garlic, and celery, let cook for about 10 minutes, stirring often, until vegetables have softened.
- 2
Add peppers continue to sauté for another 2-3 minutes.
- 3
Add broth, beans, and spices. Bring to a boil then reduce heat and let simmer for 15 minutes.
- 4
Add spinach and chicken (if using) then let simmer for an additional 15 minutes.
- 5
Squeeze in lemon juice.
- 6
Taste and adjust spices as desired.
- 7
Calories: Approximately 170 kcal Protein: Approximately 8g Fat: Approximately 3g Carbohydrates: Approximately 30g Fiber: Approximately 8g Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
