Print Recipe

25 minutes

Prep Time

1 hour 5 minutes

Cook Time

10

Number of Servings

What to do:

Heat the oil in a heavy large stockpot over medium-high heat.
Add onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes.
Add all seasonings and cook for 2 minutes.
Stir in canned tomatoes, tomato juice and tomato paste.
Add vegetable broth, canned beans, and lentils.
Stir in chopped broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered for about 20 minutes.
Serve in bowl and sprinkle with cheese.
Enjoy!

Spicy Bean Soup

Soups and Chili

Healthy, hearty and delicious! This soup is the perfect meal prep recipe that will keep you full and satisfied all week.

Nutrition Facts

What you will need:

3 Tbsp. olive oil
2 onions, chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
1 red bell pepper, chopped
6 cloves garlic, finely chopped
1/2 cup chili powder
1 Tbsp. ground coriander
1 Tbsp. ground cumin
2 tsp. dried oregano
1 tsp. red pepper flakes
2 (14 1/2-oz.) cans diced tomatoes with juices
1 (11 1/2-oz.) can tomato juice, 100%
1 (6-oz.) can tomato paste, unsalted
8 cups vegetable broth, low sodium
2 (15-oz.) cans garbanzo beans, drained and rinsed
2 (15-oz.) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut lengthwise and chopped
1/2 cup freshly shredded Parmesan

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