I love soups. If I go long without a bowl of soup, I dream about it, literally. I enjoy soup all year long and have a few true favorites that I can eat anytime.
Soup kitchens are a genius concept. While traveling, we visited several soup kitchens in different countries. It’s usually a place where you can eat rather healthy food, quickly, relatively cheaply and usually, it’s a place full of locals. We were never disappointed by a soup kitchen.
Also, our lunch at home is often just a bowl of a good hearty soup, served with a slice of bread. It’s super easy to make, filling and usually ready in up to an hour.
This vegan bean chili soup is one of my new favorites. This spring I cooked it every Sunday for several weeks. On Sunday I made a huge pot which lasted about 3 days. Then, when the soup was gone, I couldn’t wait for a weekend to arrive to cook the soup again.
Considering how often I cook and eat this soup, I’m surprised I’m not sick of it yet. The combination of different vegetables, beans, tomatoes, and chili gives it the right flavor, which never gets old (at least for me). Especially now, when the weather is colder and colder, it’s great to have this soup waiting for you in a fridge. I’m sure we’ll have it at least twice a month (but very likely it’ll be a weekly thing ;)) during winter.
The ingredients I use often vary based on what’s in my pantry and a shop, so the soup is not the same every time. What I usually strive for are at least 3 kinds of fresh vegetables, usually carrots, bell pepper, and zucchini. The more different kinds of vegetables, the better the taste. And I always add some frozen veggies, like peas or French beans, or canned corn as well.
I noted the ingredients and amounts last time I cooked this soup, and they are more-less how we make the soup most of the time.
Vegan Bean Chili Soup
Servings: 5 – 6 bowls
Prep. Time: 15 minutes
Cooking time: 30-50 minutes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- ½ red bell pepper, diced
- ½ eggplant, diced
- ½ zucchini, diced
- 3 medium potatoes, diced (optional)
- 1 can of beans in chili sauce
- 1 can cubed tomatoes
- chili powder (optional)
- 1 clove garlic, minced (optional)
- Heat the olive oil in a pot. Once heated add the diced onion and sauté for a few minutes, until the onion turns translucent.
- Add the diced carrots and sauté for about 5 minutes, stirring occasionally.
- Add the bell pepper, eggplant, and zucchini and sauté for a few more minutes.
- At last add, the potatoes, can of beans and can of tomatoes.
- Add water to the pot, to cover the vegetables fully. Season with salt, cover the pot and bring to simmer. Let gently simmer for about 30 minutes.
- After 30 minutes check whether the potatoes and carrots are fully cooked. If needed cook for 10 more minutes and check again.
- Taste the soup and add more salt or chili powder as needed. If using, add the minced garlic.
- Mix thoroughly one more time, turn of the heat and let the soup sit for about 10 minutes.
- Serve with bread, buns or a piece of baguette.
What about you? Do you enjoy colder months of a year? Do you have any recipes you enjoy especially in fall and winter? Share in comments!