Print

Red bean soup with chickpeas and spinach

Print Recipe

★★★★★

5 from 4 reviews

A delicious and super filling soup

Ingredients

Scale
  • 2 (15 oz. | 420 g) cans red beans (Kidney beans), drained and rinsed
  • 2 (15 oz. | 420 g) cans chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 2 yellow onions or green onions, diced
  • 6 cloves garlic, minced
  • 6 cups (1.5 liters) vegetable broth
  • 1 (15 oz. | 420 g) can diced tomatoes, drained (or 4 fresh tomatoes in cubes)
  • 3/4 cup nutritional yeast flakes
  • 6 cups fresh baby spinach (about 10 oz.) or 6 frozen spinach pellets
  • 1 tablespoon Oregano (or other Italian dried herbs)
  • 2 bay leaves (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • additional nutritional yeast flakes (for serving)
  • salt and pepper to taste

Instructions

  1. In a large pot or saucepan heat olive oil over medium heat.
  2. Add onions and garlic.
  3. Steam about 2-3 minutes, stirring occasionally.
  4. Add tomatoes, broth, herbs, salt and pepper.
  5. Bring to a boil.
  6. Reduce to medium high heat and simmer for 5 minutes, stirring occasionally.
  7. Add the beans, chickpeas and spinach, and continue to cook stirring occasionally gently until the spinach has wilted (a few minutes or more if you use frozen spinach pellets).
  8. At last add 3/4 cup of nutritional yeast.
  9. Season with extra salt and pepper.
  10. Serve immediately.

Notes

  • Leftovers of this vegan bean soup taste also delicious the next days

Nutrition

Find it online: https://leanjumpstart.com/red-bean-soup/