Winter Vegan Bean and Vegetable Soup

Vegan bean soup with lots of vegetables that is especially suitable for winter days

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Onion, 1 medium unit
Olive oil, 1 teaspoon
for frying
Garlic, 3 cloves
Green pepper, 1 medium unit
Sweet potato, 2 small units
Sweet paprika, 1 heaping teaspoon
Smoked sweet paprika, 1 teaspoon
Black pepper, 1/2 flat teaspoon
Turmeric, 1/2 flat teaspoon
Sea salt, 1 flat tablespoon
Bay leaves, 2 units
Tomato, 2 medium units
ripe and cut into cubes
Celery, 3 stalks
Coriander, 1 tablespoon
White bean, 1 cup
Water, 5 cups
as needed


1. In a pot, stir-fry the onion in the olive oil. Once the onion is translucent, add the garlic cloves and stir-fry for a few more minutes.
2. Cut the pepper and sweet potatoes into cubes and add to the pot. Stir, add spices and tomatoes and continue to cook.
3. Add the chopped celery, the coriander and the cooked beans to the pot, along with 5 cups of water.
4. Bring to a boil, lower the heat and cook for about 20 minutes. Add seasoning to taste and serve.
5. Bon appetite (:
You can replace the bean with cooked chickpea.

The preparation method also includes frying. The nutritional value does not include the smoked sweet paprika.

Nutritional Values Serving/Unit 100 Grams
Calories 124 cal 30 cal
Proteins 5 g 1 g
Carbohydrates 25 g 6 g
Fat 1 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Limor Peper Recipe by Limor Peper
Winter Vegan Bean and Vegetable Soup
Rich and nutritious soup