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Vegan Bean & Frozen Vegetable Soup

This Vegan Bean & Frozen Vegetable Soup is an easy recipe to use up your pantry and freezer staples for those of you who stocked up for Covid-19 social isolation.
Author Abbey Sharp

Ingredients

  • 1 tbsp extra virgin olive oil1 onion finely diced
  • 3 cloves garlic finely minced
  • 1 28 oz can low sodium diced tomatoes
  • 4 c low sodium vegetable broth
  • 2 cups canned low sodium vegetable juice or tomato juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 cup nutritional yeast
  • 4 tsp brown sugar or maple syrup or to taste
  • 8 cups frozen vegetables of your choice
  • 1 19 oz can low sodium chickpeas drained and rinsed
  • 1 19 oz can low sodium red kidney beans drained and rinsed
  • Ground black pepper and sea salt to taste
  • Vegan parmesan style cheese for serving (optional)

Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook until softened and fragrant, about 3 minutes.
  • Add the diced tomatoes, juice, broth, thyme, oregano..... Allow to cook for 5 minutes.
  • Add in the frozen vegetables, chickpeas, kidney beans and cook for an additional 5 minutes or until all of the vegetables are warmed through and softened.
  • Season with salt and pepper to taste and top with vegan cheese, if desired.