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“Hearty Bean Soup with Roasted Vegetables in Just 30 Minutes”

Bean Soup with Roasted Vegetables
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A hearty and nutritious bean soup with roasted vegetables, perfect for a cozy meal.

Ingredients

Scale
  • 2 cups mixed beans (soaked overnight)
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 1 bell pepper (chopped)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14 oz)
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss carrots, celery, and bell pepper with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
  2. Heat remaining oil in a large pot. Sauté onion and garlic until soft.
  3. Add soaked beans, broth, tomatoes, thyme, and paprika. Bring to a boil.
  4. Reduce heat and simmer for 45 minutes or until beans are tender.
  5. Stir in roasted vegetables. Simmer for 10 more minutes.
  6. Season with salt and pepper. Garnish with parsley before serving.

Notes

  • Soak beans overnight for faster cooking.
  • Use fresh vegetables for best flavor.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://www.recipesloop.com/bean-soup-with-roasted-vegetables/