If I had to pick my favorite appliance, I would definitely say my crockpot. With fall setting in, and the wind getting colder, it's time for my favorite vegetable soup with beans.
Although I love soup all year round, something about the fall and winter makes soup comforting.
First, vegetable soup with beans is just that; tons of veggies in a thick and creamy tomato broth with pinto beans. As I've said before, if I can get my beans and all my veggies in one bowl, it's a win!
Pinto beans, for instance, are one of my favorite beans. Because of their thick and "meaty" texture, pinto beans are heartier than other beans.
THE BENEFITS OF ADDING PINTO BEANS TO VEGETABLE SOUP
According to Healthline, pinto beans are primarily comprised of carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals.
One cup (171 grams) of pinto beans boiled with salt provides (1Trusted Source):
- Calories: 245
- Carbs: 45 grams
- Fiber: 15 grams
- Protein: 15 grams
- Fat: 1 gram
- Sodium: 407 mg
- Thiamine: 28% of the Daily Value (DV)
- Iron: 20% of the DV
- Magnesium: 21% of the DV
- Phosphorus: 20% of the DV
- Potassium: 16% of the DV
As you can see, they boast a good amount of thiamine (vitamin B1), which is an essential vitamin that helps your body convert food into energy.
They also offer numerous other minerals, such as iron and magnesium, and contain small amounts of other B vitamins, zinc, and calcium.
When cooked without salt or other additives, pinto beans are free of cholesterol and low in fat and sodium.
WHAT INGREDIENTS ARE NEEDED FOR VEGETABLE SOUP WITH BEANS?
Not only is this soup is effortless to make, but it also cooks while you work.
For example, I used frozen spinach and a bag of mixed organic vegetables. In fact, the only chopping you have to do is an onion, and I even used my vegetable chopper, which took less than 2 minutes.
Although I usually use fresh vegetables, I was in a hurry, so I used Cascadians Farms Spinach and a bag of mixed vegetables; corn, green beans, carrots, and peas. Like one of my other recipes, Quick and Easy Crockpot Veggie Soup with Brown Rice, this recipe has beans instead of rice.
- Frozen organic spinach (I used Cascadian Farms)
- Fresh or frozen organic mixed vegetables (I used Cascadian Farms)
- Organic diced tomatoes (divided)
- Pinto beans, drained and rinsed
- Yellow onion, diced
- Garlic, minced
- Vegetable broth
- Nutritional yeast
- Chili powder
- Smoked paprika
- Black pepper
- Garlic powder
- Onion powder
- Bay leaf
And, all you need to do is throw it all in the crockpot and walk away. When you get home from work, your house will smell delightful, and dinner will be ready.
DO YOU LOVE HEARTY COMFORTING SOUPS IN THE WINTER? IF SO, TRY THESE!
- Quick and Easy Crockpot Veggie Soup with Brown Rice
- Vegan Potato Soup
- Vegan Crockpot Split Pea Soup
- Hungarian Mushroom Soup
- Tomato Soup
- Vegan Tortilla Soup
- Creamy Vegetable Soup
- Vegan Cream of Broccoli Soup
- Chickpea Soup
- Vegetable Barley Soup
- Vegan Clam Chowder Oh My!
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂