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VEGETARIAN BEAN SOUP WITH ALL PURPOSE SEASONING
Michelle Sam
Vegetarian bean soup with kale, corn, carrots and onion. SO easy!
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Soaking
12
hours
hrs
Total Time
13
hours
hrs
15
minutes
mins
Course
Main Course, Soup
Cuisine
American
Servings
4
Calories
349
kcal
Equipment
1 Instan pot
optional
Ingredients
Metric
US Customary
1x
2x
3x
▢
180
grams
bean soup mix
▢
4
cups
water
▢
411
grams
can diced tomatoes
▢
200
grams
carrots
▢
1
medium
onion
diced
▢
2
Tbsp
olive oil
▢
2½
Tbsp
Sammy Wong's all-purpose seasoning
See
Sammy Wong's all purpose seasoning
▢
200
grams
kale
▢
1
cup
frozen corn
optional
Instructions
▢
Soak the bean mix overnight in water.
180 grams bean soup mix
▢
Discard and replenish cloudy, bubbly water every few hours.
▢
Medium dice the onion.
1 medium onion
▢
Medium dice the carrots about 3/4" (2 cm) cubes .
200 grams carrots
▢
In a medium stock pot, heat the olive oil over medium heat.
2 Tbsp olive oil
▢
Saute the onions until translucent.
1 medium onion
▢
Saute the carrots.
200 grams carrots
▢
Drain and add rehydrated beans.
▢
Add Sammy Wong's all purpose seasoning.
2½ Tbsp Sammy Wong's all-purpose seasoning
▢
Add canned diced tomatoes.
411 grams can diced tomatoes
▢
Add water.
4 cups water
▢
Bring to a boil.
▢
Reduce to a simmer and simmer for 45 minutes -1 hour
▢
Slice kale along the stem and then cut into ½' (1 cm) strips.
200 grams kale
▢
After 1 hour, add kale and frozen corn.
1 cup frozen corn
▢
Boil for an additional 10 minutes until kale is tender.
▢
Garnish with sprigs of greenery like parsley, basil or cilantro and serve.
Video
Nutrition
Serving:
4
g
Calories:
349
kcal
Carbohydrates:
58
g
Protein:
16
g
Fat:
9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Sodium:
232
mg
Potassium:
1366
mg
Fiber:
17
g
Sugar:
10
g
Vitamin A:
13679
IU
Vitamin C:
67
mg
Calcium:
397
mg
Iron:
9
mg
Net Carbohydrates:
41
g
Keyword
soup, Vegetarian, vegetarian soup
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