This recipe is not only vegetarian, but thanks to the vegetable bouillon, it is also vegan. The beans really pack a lot of protein and carbs. Once you add the diced tomatoes, you have everything you need in a meal! However, it’s understandable if you need something to go along with your soup, like some fresh bread.
Because beans and canned tomatoes are relatively inexpensive, this is a great winter meal for when you are trying to stay on a tight budget. Plus, it makes eight servings, so it can last you a while! If you aren’t able to finish all eight servings within a few days, you can freeze portioned leftovers to easily be heated up when you need it.
If you need more soup recipes like this vegetarian 5 bean soup for this winter, don’t worry! Here is a link to all of our soups and stews!
Vegetarian 5 Bean Soup
Ingredients
- 1 Vegetarian 5 Bean Soup Mason Jar
- 1 14-oz can canned tomatoes diced
- 6 cups water
Instructions
- Remove spice pack from mason jar. Rinse beans and place in a large stock pot. Add water until beans are covered by 1 inch of water. Bring to boil over high heat, and let boil for 1 minute. Cover and let soak for 1 hour.
- Return beans to stock pot, add spice packet, tomatoes and water. Bring to boil over high heat, reduce to simmer, and cook for 1 1/2-2 hours. Cook until beans are very tender and soup is very thick.
Please let us know what you think of this vegetarian 5 bean soup recipe in the comments section below.
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
