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Hearty Vegetable & Bean

A variety of beans displayed in a bowl

Organic Soup Kitchen’s Hearty Vegetable and Bean soup provides a high-fiber, high-protein meal that is packed full of nutrient-dense vegetables, beans, and grains.

Beans have long been known to be a health-promoting food. In general, all beans are known to reduce low-density lipoprotein cholesterol (the type of cholesterol that is carried from the liver to other cells) in the body, which helps to significantly reduce risk for cardiovascular and coronary artery disease. The Hearty Vegetable and Bean soup specifically uses white beans, which have been shown in controlled studies to provide more iron than other types of beans. Iron is an essential nutrient for the body. An adequate supply of iron in the body is required for proper immune function, muscle contractions, and neuronal functioning. At the cellular level, iron helps the cells to grow and take on specific activities in the body. 

The satiating quality of the Hearty Vegetable and Bean soup comes from the addition of quinoa. Quinoa has a high content of natural compounds that are beneficial for human health. Multiple clinical studies have shown that including quinoa in your diet has significant positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. More specifically, quinoa’s unique blend of essential vitamins, fiber, and amino acids are associated with anticancer, anti-inflammatory, and antioxidant activities.

Overall, Organic Soup Kitchen’s Hearty Vegetable and Bean recipe is an excellent meal for those looking to supplement their diet with the disease-preventive qualities from a well-balanced blend of vegetables, beans, and grains. 

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Tako E, Glahn RP. White beans provide more bioavailable iron than red beans: studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model. Int J Vitam Nutr Res Int Z Vitam- Ernahrungsforschung J Int Vitaminol Nutr. 2010;80(6):416-429. doi:10.1024/0300-9831/a000028
Beard JL. Iron Biology in Immune Function, Muscle Metabolism and Neuronal Functioning. J Nutr. 2001;131(2):568S-580S. doi:10.1093/jn/131.2.568S
Graf BL, Rojas-Silva P, Rojo LE, Delatorre-Herrera J, Baldeón ME, Raskin I. Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.). Compr Rev Food Sci Food Saf. 2015;14(4):431-445. doi:10.1111/1541-4337.12135
Ng CY, Wang M. The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review. Food Front. 2021;2(3):329-356. doi:10.1002/fft2.109

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