VegBean Soup Recipe!

After a few days of sixty degree weather, in the usual way, Massachusetts weather turned against us and dropped back into winter temperatures. Thankfully our dinner for The Group was already set to be Salad and Soup!


My husband went back to work full time Sunday as well, so that left soup making up to me-me with a newborn, toddler, four and seven year old attached to my hip all day. I needed something easy and quick; and because I prefer to make it suitable for all members of our Group, it needed to be vegetarian and gluten free! I put together my own recipe, a brand new one I created as I went, and it came out delicious!

What You Need:

IMG_1294-1 red pepper
-2 large onions
-6 stalks of celery
-8 cups of veggie stock
-1 can of garbanzo beans
-2 cans of northern white beans
-2 TBS garlic
-1 bag of carrots
-2 TBS olive oil
-1 TSP parsley
-1 TBS red pepper flakes
-4 cups of fresh spinach
-4 cups of water

How To Make It:

-Chop the onions and celery finely. Cut the red pepper into strips. Add all into a sauce pan with 2 tablespoons olive oil and about 2 cups of vegetable stock. Cook down about 30 minutes on medium.

-Add to the crock pot with the rest of ingredients except the fresh spinach. Cook on high for about 5-6 hours or on low for 8-9 hours. Salt to taste! (I used about a tablespoon!)

-About an hour before you are ready to eat, add in the 4 cups of fresh spinach. Taste at this time and if needed add more salt or pepper.

-Eat and Enjoy!

VegBean SoupIngredients-VegBean SoupIngredients- (1)

See how easy?! The recipe and ingredients are in easy to download and print out just for you. If you’re looking for something to make that’s both vegetarian and gluten free, this one is delicious. Next time around I am going to try some orzo in it as well!

What’s your favorite soup recipe?


7 thoughts on “VegBean Soup Recipe!

  1. Sounds yummy and hearty too. I love making bean soups, but I usually use dried beans soaked overnight – find they are tastier than those from a can.

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