Ingredients
Scale
- 1 cup dried beans (navy, kidney, pinto, or a mix)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 5 ounces spinach, fresh (or frozen)
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley (optional topping)
- Cilantro (optional topping)
- Yogurt (optional topping)
- Olive oil (optional topping)
Instructions
- Soak the Beans: Place the dried beans in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight. Drain and rinse the soaked beans before using.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Spice it Up: Stir in the turmeric powder and cumin and cook for 30 seconds, allowing the spices to bloom and release their flavors.
- Simmer the Soup: Add the drained and rinsed beans, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender.
- Add the Greens: Stir in the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, make sure to thaw it first and squeeze out any excess water.
- Finish with Freshness: Stir in the lemon juice and season with salt and pepper to taste.
- Serve and Enjoy: Ladle the anti-inflammatory bean soup into bowls and garnish with your favorite toppings, such as fresh parsley, cilantro, a dollop of yogurt, or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Cuisine: American
- Diet: vegan, vegetarian
Nutrition
- Calories: 350 kcal
- Sugar: 8 g
- Fat: 10 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 20 g