Vegan Spinach and Bean Soup with Garlic Recipe
When your soul craves comfort but your pants beg for mercy, this vegan spinach and bean soup is your edible peace treaty.
It’s protein-packed, fiber-friendly, and garlicky enough to keep vampires, exes, and unwanted opinions at bay.
Beans bring the bulk, spinach brings the sass, and garlic? She’s the real main character here.
The flavors are bold, the prep is minimal, and the nourishment? Goddess-tier, minus the expensive superfoods.
It’s the hug-in-a-bowl that says, “Yes, I’m healthy—but not boring, Karen.”
Vegan Spinach and Bean Soup with Garlic Recipe
A hearty, garlicky plant-based soup with tender beans, vibrant spinach, and a rich broth that tastes like effort but isn't.
Ingredients
Method
- Heat olive oil in a large pot. Add garlic and onion. Sauté until your kitchen smells better than any scented candle.
- Toss in chopped carrot. Cook until slightly tender—like your heart after therapy.
- Add the beans. Stir in cumin, black pepper, and salt. Pretend you’re on a cooking show.
- Pour in vegetable broth. Simmer for 15 minutes, covered. Check your phone guilt-free.
- Add spinach. Let it wilt like your willpower during sales. Stir in lemon juice.
- Optional: blend half the soup for that creamy-thick magic, or leave it chunky for bite.
- Serve hot, and bask in the glory of your adulting skills.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
💊 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 22%
- Vitamin A: 45%
- Folate: 35%
- Magnesium: 12%
💡 Notes & Tips
- Use canned beans for zero effort. Drain, rinse, and flex.
- Add nutritional yeast for that faux-cheesy kick.
- Squeeze lemon right before serving—it brightens everything, including your mood.
- Want a thicker soup? Mash a few beans before adding spinach.
- Store leftovers for 3 days. The flavor gets better, like your standards.
