Curried Vegetable and Bean Soup

Warm up with a hearty bowl of Curried Vegetable and Bean Soup, a vibrant, nutrient-packed dish that's as comforting as it is flavorful. This quick and easy recipe features a medley of vegetables—carrots, red bell pepper, and zucchini—perfectly seasoned with curry powder, cumin, and paprika for a bold, aromatic base. Protein-rich chickpeas and kidney beans are simmered with diced tomatoes and vegetable broth, while baby spinach adds a fresh, wholesome touch. Ready in just 45 minutes, this one-pot soup is perfect for busy weeknights or meal prep, delivering six satisfying servings. Garnish with fresh cilantro for an extra burst of flavor and enjoy a soul-warming meal that's vegan, gluten-free, and irresistibly delicious!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium carrots, diced
• 1 large red bell pepper, diced
• 1 medium zucchini, diced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 6 cups vegetable broth
• 1 14.5-ounce can canned diced tomatoes (with their juices)
• 1 15-ounce can canned chickpeas (drained and rinsed)
• 1 15-ounce can canned kidney beans (drained and rinsed)
• 3 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the diced carrots, red bell pepper, and zucchini. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Sprinkle the curry powder, ground cumin, and paprika over the vegetables. Stir to coat the vegetables in the spices and cook for 1 minute to enhance their flavor.

Step 6

Pour in the vegetable broth and add the canned diced tomatoes with their juices. Bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and stir in the chickpeas and kidney beans. Let the soup simmer for 15 minutes.

Step 8

Add the baby spinach to the pot and stir until wilted. Season the soup with salt and black pepper, adjusting to taste.

Step 9

Serve the soup hot, garnished with fresh cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(3117.4g)

Amount per serving	% Daily Value*
Calories	1966.2

Total Fat 54.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 8626.7mg	0%
Total Carbohydrate 300.4g	0%
Dietary Fiber 78.3g	0%
Total Sugars 64.1g
Protein 86.9g	0%

Vitamin D 0IU	0%
Calcium 807.4mg	0%
Iron 30.6mg	0%
Potassium 6885.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 17.0%

Carbs: 58.9%