This year spring is a bit colder than in the past years. And so, for that reason it’s completely normal to crave for something that warms you up from the inside. When I think of warming dishes, my first thought always goes to soups. You can make soups in many different ways. But, since summer is approaching, maybe it’s better to choose something light and low-fat. My low-fat four bean soup is the perfect dish to warm you up without making you worry about the calories.
In my opinion, the best thing you can do to be in a good shape is simply to eat healthy. And this low-fat four bean soup definitely can be considered healthy since it contains a lot of plant protein from beans and also a good amount of different vegetables. It’s already very easy to prepare this vegan bean soup. But to make everything even easier you can change some of the ingredients. For example, if you’re not a big fan of some specific vegetable that I used, simply skip it or substitute it with another one that you like. Or if some of the beans that I used are not available in your country, use instead the ones that you can easily buy at your local food store.
How to prepare low-fat four bean soup
The preparation process of this low-fat four bean soup is as easy as counting until three! Just warm up the vegetable stock, clean and cut carrots and celery and put them to boil. Meanwhile clean and cut potatoes, spinach and leek, and add them in the pot. At the end add all the beans and boil everything for some extra minutes. And that’s it! Your vegan bean soup is ready! Simple, light and full of valuable nutrients. Obviously, be aware of the fact that you must use already cooked or canned beans for this recipe. So, in case you decide not to use canned beans, but instead boil them on your own, make sure to do that before you start preparing this soup, since it will take some hours. But if you want to make things quick and easy, just use canned beans.
If you like soups just as much as I do, I invite you to try also my creamy pumpkin soup with roasted chickpeas and broccoli. This soup is so delicious that I’m sure you will like it, even if you’re not a big fan of pumpkins. For additional pleasure, enjoy this soup together with my crostini with cavolo nero and bell pepper hummus. But if you prefer soups with visible pieces of ingredients, my vegan potato leek soup will be perfect for you! It has few simple ingredients, rich flavor and, most importantly, it’s very quick and easy to make!
No matter if you’re searching for dishes that don’t contain a lot of calories or dishes that are simply delicious, this four bean soup won’t disappoint you, because it is:
-
vegan
- healthy
- easy to make
- low-fat
- flavorful
- warming
- filling
- nutritious
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings |
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- 1.5 l of vegetable stock
- 2 carrots (~100 g each)
- 75 g of celery stems
- 100 g of leek
- 75 g of spinach
- 450 g of potatoes
- 125 g of red kidney beans (already cooked or canned)
- 125 g of butter beans (already cooked or canned)
- 125 g of cranberry beans aka borlotti beans (already cooked or canned)
- 125 g of white kidney beans aka cannellini beans (already cooked or canned)
Ingredients
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- put the vegetable stock to boil;
- clean and cut the carrots and celery stems in small pieces and add them to the boiling vegetable stock. Boil for 7- 10 minutes;
- meanwhile peel the potatoes and cut them in small cubes, cut the spinach in thin strips and the leek in semicircles;
- when the carrots and celery are almost soft, add the cut potatoes, spinach, leek and all the beans;
- boil for some extra minutes until all the vegetables are soft.
thanks for the recipe, its so delicious