15 Minute Veggie Bean Soup

Vegetable soup. Photo Credit: Breezrmom

I decided to write one of my quick go-to recipes on here today. I’ve become increasingly reliant upon this soup as the semester winds to an end, and the schedule becomes busier. The total time is seriously 15 minutes, and I get plenty of veggies, protein, fiber and wonderful flavor in this vegan recipe.


  • 1 bag frozen mixed veggies
  • 1 can chickpeas (can use red beans or navy beans)
  • 1 small onion
  • 2 cloves garlic
  • salt, pepper, thyme, tumeric (to taste, and you can add whatever herbs/spices you want)
  • 3 cups of water
  • 1 1/2 veggie bouillon cube

Pour the water into a pot and let boil with bouillon cube to dissolve. You can also just do three cups of broth if you have that on hand. As the water’s heating and dissolving the cube, start chopping the onion and garlic. Once the cube’s dissolved, dump the full bag of veggies into the pot, reduce heat, and let simmer with lid as you finish up the chopping and sauteing of the onion and garlic. As that sautes, open the can of beans and rinse, finally dumping beans with the onion and garlic into the pot. Let simmer for another 5 minutes or so, and  you are seriously done.

You can also add rice, noodle, meat, whatever. The beauty  of this recipe is how simple it is and how it can change pretty easily depending on preference.

The major time savor here is using the bag of frozen veggies. Some people believe that nutrients are lost when using frozen vegetables as opposed to strictly raw vegetables. I would argue that using a frozen or pre-made soup is even less healthy with the loaded sodium content as a tired professional or overworked graduate student doesn’t feel like spending the extra 15 minutes chopping and cleaning all the different vegetables. Veggies are veggies and cutting a gram or two of nutrient means nothing compared to the value of veggies overall in a diet.

So, hope this recipe helps! I know school and the work life in general are very busy, but little recipes like this and little tricks like chopping onions while the bouillon cube dissolves can really help cut time off cooking, which lets you stay more in control of your health, diet, and wallet. Goood eatin’ all!


2 responses to “15 Minute Veggie Bean Soup

  1. Yummmm. I’ll be right over for dinner. should I bring the crackers:)

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