Soup without Potatoes and Meat
Perfect, tasty, light, lean, and family-friendly! Soup without potatoes and meat is a great way to diversify your daily menu for those watching their figure, keeping a fast, or following vegetarianism. And it cooks in just 20 minutes!
Updated : 05 September, 2025
Easy
About 20 min.
Ingredients
250 grams
Bean
0.5
Onion
1
Carrot
1
Bell pepper
3 tablespoon
Vegetable oil
1
Tomato
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The main and key ingredient in this soup is beans. They make the dish hearty and healthy. I used canned beans, but you can also use dry ones. If using canned, the soup will be ready in just 15-20 minutes.
Step 2
Peel the onion and carrot. Cut the bell pepper in half and remove the seeds. I used two small peppers of different colors, which made the soup bright and colorful. Rinse all vegetables.
Step 3
Chop the onion very finely. Cut the bell pepper and carrot into small cubes. You can also grate the carrot if you prefer. Heat odorless vegetable oil in a skillet. Add onion, carrot, and pepper and sauté on medium heat until the onion softens.
Step 4
Drain liquid from the canned beans. Transfer beans into a pot and pour in 4 cups (1 liter) of cold water. This makes medium-thick soup; add more water for thinner soup. Bring to a boil over high heat, then reduce heat and simmer beans for 7-10 minutes. Add the sautéed vegetables to the pot.
Step 5
Cut the tomato into small cubes. You can peel it first, but I don’t. Add tomato to the pot and season with salt to taste. Let the soup simmer for another 5-10 minutes. Meanwhile, rinse and finely chop fresh herbs such as parsley, dill, or green onions. Add herbs to the soup, let simmer for 1 minute, then remove from heat.
Step 6
Allow the soup to rest for a few minutes before serving.