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–+ servings
healthy beans soup ciorba de fasole

Hearty Beans Soup

Craving a hearty, healthy and delicious bowl? This ultimate vegan beans soup is loaded with creamy cannellini beans, sweet corn and warming cumin and chili.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Choose Serving Size 4

Ingredients 

  • 2 cans cannellini beans small, 14 oz each
  • 1 can diced tomatoes small, 14 oz
  • 5 cups vegetable broth or water
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 green chili fresh, finely chopped
  • 1 cup corn frozen
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ lime juiced
  • parsley fresh, for garnish

Instructions

  • Pulse 1 can of undrained beans in a blender or food processor. Don't mash them completely.
  • In a pot, sauté the onion and garlic in 1 Tbsp of olive oil until translucent.
  • Drain and rinse the second can of beans and add them to the pot.
  • Add the pulsed beans, diced tomatoes, corn, vegetable broth, green chili, cumin and chili powder, then season with a little salt and pepper.
  • Partially cover and simmer for 15-20 minutes.
  • Add more broth if the soup thickens too much.
  • Adjust the seasoning and squeeze in the juice of half a lime.
  • Serve garnished with fresh parsley.

Notes

This soup thickens as it stands, so loosen it with a splash of extra broth or water when reheating. Store leftovers in an airtight container in the fridge for up to 4 days.