Hearty & Flavorful: Gluten-Free Vegan Japanese Bean Soup

A bowl of Gluten-Free & Vegan Japanese-Inspired Bean Soup garnished with green onions.

Experience the delicious flavors of Japan with this hearty and flavorful gluten-free vegan bean soup. A comforting and unique meal. Inspired by the delicate flavors of Japanese cuisine, this vegan and gluten-free version is sure to become a new family favorite! Looking for a quick and easy side dish to complement your meal? These easy Instant Pot Brussels Sprouts with Garlic & Vegan Parmesan are the perfect choice!

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Ratings 5 from 1 votes

Cooking Method: Sauteing, Simmering

Cuisine: American, Asian

Courses: Dinner, Lunch, Main Dishes

Difficulty: Beginner

Servings: 6

Dietary: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Description

A hearty and flavorful Gluten-Free & Vegan Japanese-Inspired Bean Soup. This easy recipe is perfect for a comforting weeknight meal. Packed with protein-rich beans and an assortment of vegetables, it's a family favorite!

Ingredients

1 tablespoon olive oil
1 large onion (chopped)
2 cloves garlic (minced)
1 inch fresh ginger (peeled and minced or 1 teaspoon ground ginger)
8 cups gluten-free vegetable broth
15oz can black beans (rinsed and drained)
15oz can kidney beans (rinsed and drained)
2 medium carrots (peeled and diced)
2 medium potatoes (Yukon Gold or Russet, peeled and diced)
2 tablespoons gluten-free tamari soy sauce
1 tablespoon rice vinegar (optional, for brightness)
Salt and freshly ground black pepper to taste
Chopped green onions or scallions, for garnish (optional)

Instructions

1
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and ginger and cook for 1 minute more until fragrant, being careful not to burn the garlic.
2
Add Beans and Vegetables: Pour in the vegetable broth and bring to a simmer. Add both the black beans and the kidney beans (or your other chosen bean). Add the diced carrots and potatoes to the broth in the pot. Bring back to a simmer and cook for 10-15 minutes, or until the vegetables are tender.
3
Season: Stir in the gluten-free tamari and rice vinegar (if using). Season with salt and freshly ground black pepper to taste.
4
Simmer and Serve: Simmer for another 5-10 minutes to allow the flavors to meld. Ladle the soup into bowls and garnish with chopped green onions or scallions, if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 231.7kcal

% Daily Value *
Total Fat 3.21g5%
Saturated Fat 0.54g3%
Sodium 1341.11mg56%
Potassium 854.68mg25%
Total Carbohydrate 41.41g14%
Dietary Fiber 11.1g45%
Sugars 4.4g
Protein 10.9g22%

Vitamin A 180.75 IU
Vitamin C 21.07 mg
Calcium 93.27 mg
Iron 3.29 mg
Vitamin E 0.98 IU
Vitamin K 17.58 mcg
Thiamin 0.27 mg
Riboflavin 0.18 mg
Niacin 2.04 mg
Vitamin B6 0.4 mg
Folate 91.39 mcg
Phosphorus 210.47 mg
Magnesium 75.86 mg
Zinc 1.13 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Other Beans: You can use other beans such as cannellini, great northern, or even chickpeas.

More Vegetables: Feel free to add other vegetables like celery, mushrooms, or daikon radish.

Spice it up (optional): For a touch of heat, add a pinch of red pepper flakes or a small amount of grated fresh chili pepper along with the garlic and ginger.

Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld even more overnight.

Keywords: Vegan Japanese soup, gluten-free Japanese soup, Japanese bean soup, Japanese inspired vegan recipes, gluten-free vegan Asian recipes.