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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More

Prep time : 1.5 hours
Cook time : 1 hour

Ingredients :

  • 30 mL (2 tbsp.) coconut oil
  • 1 yellow onion, chopped
  • 1 leek, chopped
  • 4 cloves garlic, minced
  • 30 mL (2 tbsp.) savoury herbs
  • 15 mL (1 tbsp.) dried thyme
  • 500 mL (2 cups) fresh parsley, finely chopped
  • 10 fresh basil leaves, finely chopped
  • 4 carrots, peeled and finely diced
  • 4 celery stalks, finely diced
  • 2 white potatoes, peeled and finely diced
  • 1 sweet potato, peeled and finely diced
  • 250 mL (1 cup) cooked red beans
  • 1 L (4 cups) vegetable broth
  • 1 can diced tomatoes
  • 3 bay leaves
  • Himalayan salt and pepper to taste
  1. In a saucepan, heat a small amount of coconut oil over medium heat. Add onion and leek. Stir and add a bit salt and pepper. Once the mixture has cooked for 3 minutes, add garlic.
  2. When onions are translucent, stir in savoury herbs, thyme, parsley and basil. Cook for 3–5 minutes.
  3. Add carrots, celery, potatoes and beans. Mix well and stir in vegetable stock and diced tomatoes.
  4. Bring soup to a boil, stirring occasionally. After 5 minutes, reduce heat to medium-low and add bay leaves.
  5. Season to taste and simmer for 1 hour over low heat.

You can also add gluten-free pasta for the kids!