Hearty Bean & Vegetable Soup

Talk about comfort in a bowl. Yams, kidney beans, chickpeas, tomatoes, zucchini and kale come together in a warming chicken broth that gets an added layer of flavour from a good amount of red wine. This hearty soup is totally adaptable; add any of your favourite veggies. It's seriously tasty, friends!

Hearty Bean & Vegetable Soup

Serves 4-6


  • 1/4 cup olive oil

  • 1 large yellow onion, diced

  • 5 garlic cloves, chopped

  • 2 teaspoons paprika

  • 1 dry pint grape tomatoes

  • 1 large zucchini, chopped

  • 4 yams, chopped

  • 2.5 cups chicken broth

  • 1 cup dry red wine

  • 1 (540 mL) can navy beans, drained/rinsed

  • 1 (398 mL) can chickpeas, drained/rinsed

  • 1 large kale bunch, stems removed/coarsely chopped

  • Chili flakes, to garnish

  • Salt and freshly ground pepper, to taste


  1. Heat olive oil in a pot over medium-high heat. Add onion, season with salt and pepper. Cook for 3-4 minutes, until onion begins to brown.

  2. Add garlic and paprika; cook for 1 minute, until fragrant.

  3. Add tomatoes, zucchini, yams, broth and red wine. Bring to a boil, reduce heat to low, and simmer for 45 minutes.

  4. Add kale 3 minutes before soup is ready. Season to taste with salt and pepper.

  5. Serve garnished with chili flakes.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Refined sugar-free

  • Soy-free

let me know what you think ❤︎

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