A hearty and comforting soup, perfect for a chilly day. This vegetarian beef soup offers a rich, savory flavor without any meat. Packed with vegetables and flavorful broth, it’s a satisfying and nutritious meal.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 8 cups vegetable broth
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup chopped fresh parsley
- Salt to taste
Instructions:
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
- Add Spices and Broth: Stir in thyme, oregano, black pepper, and red pepper flakes. Pour in vegetable broth, crushed tomatoes, kidney beans, chickpeas, and green beans. Bring to a boil.
- Simmer and Serve: Reduce heat to low, cover, and simmer for 30-45 minutes, or until vegetables are tender. Stir in fresh parsley and season with salt to taste. Serve hot with crusty bread or crackers.
Tips:
- For a thicker soup, mash some of the beans with a potato masher or fork.
- Add other vegetables like corn, zucchini, or spinach.
- Customize the spice level by adjusting the amount of red pepper flakes.
- Serve with a dollop of sour cream or Greek yogurt.
Enjoy this delicious and satisfying vegetarian beef soup!