Lemon Herb Bean Soup

Soup isn’t just for winter anymore! This hearty, flavorful soup features anti-inflammatory ingredients balanced with fiber for gut health, protein and healthy fats. Plenty of fresh and dried herbs and spices liven up the flavor as beans take the center stage in this dish. Blending part of the soup helps it maintain a complex texture while taking on a creaminess. Soup makes wonderful leftovers as flavors mingle over time. It also freezes well so it is perfect for weekend batch cooking and planning ahead for busy weekends ahead. Enjoy this light, healthy soup this spring.

SERVES 6

Ingredients

2 Tbs. olive oil
2 stalks celery, diced
1 medium yellow onion, diced
5 cloves of garlic, minced
1 tsp. cumin powder
1 tsp. ground coriander
½ tsp. ground turmeric
¼ tsp. cayenne pepper
3 (15-oz) cans chickpeas, drained and rinsed
6 cups vegetable broth
1 tsp. sea salt
1 tsp. freshly ground black pepper
2 medium-sized lemons, cut into thirds
¼ cup fresh parsley, roughly chopped
1/8 cup fresh mint, roughly chopped
1/8 cup fresh cilantro, roughly chopped

Procedure

Combine all ingredients in a large stock pot and simmer for 30 minutes to one hour, or until it is heated through and the flavors have melded. Remove lemon wedges before serving.

FoodTrients
Allium
Fiber
Flavonoid luteolin
Folate
Manganese
Vitamin A
Vitamin C
Vitamin K