Beans and Greens Soup
There is nothing like a home made warming soup on a cold winter day! This beans and greens soup is really delicious, especially served with a piece of crusty sourdough bread! It is packed with fiber thanks to the beans, and sweet potatoes, and has just the right amount of protein. Also the spinach is added at the last minute so it retains the nutrients which are definitely needed this time of the year when we are all trying to stay healthy. This is a great choice for dinner if you are looking to add more plant based meals into your routine!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large pot, cook the onions, celery, and garlic in the olive oil over medium heat for about 5 minutes until softened. Add the thyme, salt, pepper, and veggie broth and bring to a boil. Lower to a simmer and cook for about 10 minutes.
- After 10 minutes add the sweet potatoes, and cook until just tender, about 10 more minutes. Add the beans, and spinach and cook just until the spinach has wilted.
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- Allergen Friendly
- Heart Healthy