This hearty vegetable soup is filling, warming, and comforting. It’s a perfect soup for those times when you want to cozy up on the couch with a bowl of soup. It’s also a perfect midday meal that will keep you full for hours.
This recipe is also very easy to make. All you have to do is chop the veggies and cook them in olive oil for a few minutes. Once the vegetables start to soften, add the diced tomatoes, vegetable broth, some water, beans, and seasonings. Bring it to the boil, cover, and cook to allow the flavors to blend.
This soup tastes great on its own. I also love it served with some cilantro and avocado slices.
This hearty vegetable soup is cooked with bulgur. If you want to make it completely gluten-free, just use quinoa instead of bulgur.
If you do food prep on the weekend, just make a pot of this soup and you will have a healthy lunch or dinner to enjoy for a few days. This soup is also great for freezing.
Enjoy!
For more soup recipe ideas, check out this list of Easy Healthy Soup Recipes for Fall and Winter.
Hearty Vegetable Soup with Bulgur
This hearty vegetable soup with bulgur is filling, warming, and comforting. It's really easy to make using ingredients you most likely already have on hand. This recipe is high in fiber and vegan.
Ingredients
- 2 Tbsp olive oil
- 1 leek, thinly sliced
- 2 stalks celery, sliced
- 1 large carrot, coarsely grated
- 3 Tbsp bulgur
- 1 can (19 oz/ 540 ml) red beans, rinsed and drained
- 1 can (28 oz/796 ml) diced tomatoes
- 900-ml low-sodium organic vegetable broth
- 2 cups water
- juice of half lime
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leeks and cook stirring frequently for about 2 to 4 minutes or until the leeks start to soften
- Add the carrots, celery, and bulgur and cook stirring occasionally for about 4 minutes until the vegetables start to soften.
- Add the diced tomatoes, vegetable broth, water, and beans. Bring to a boil and reduce heat. Cover and simmer for about 15 minutes.
- Add the garlic powder, salt, pepper, and lime juice and simmer for another 10 minutes or until the vegetables are cooked through.
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Nutrition Information
Yield
7Serving Size
1/7 of recipeAmount Per ServingCalories 338Total Fat 5gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 3.9gCholesterol 0mgSodium 193.1mgCarbohydrates 57gFiber 22.7gSugar 6gProtein 20g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.
I wonder if this would be okay pureed? I am making for my brother who will need it pureed but I’m worried the beans in pureed form will be gummy. Thoughts?
I think it would be just fine. You can also use lentils instead of beans. Lentils puree like a dream.
Recipe sounds delicious. I do question the 338 calories per 1/7 portion, though. I can’t come up with more than 1100 or so for the entire recipe. Seven servings would come out to about 157 per serving.
Hi Paul! Thanks for your comment. Which nutrition calculator are you using? Different nutrition calculators give me different amounts of protein and fiber and therefor the calories are also different.
i just had this soup for dinner and it is amazing!! I added a bit of nutritional yeast to the broth, which I definitely recommend. I just want to drink this broth as a tea haha 🙂
Nutritional yeast is such a great idea! Thank you for the tip. I will definitely try it next time 🙂 .