Mixed Bean Soup Recipe Vegetarian: Easy & Delicious Ideas

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with wholesome ingredients and bursting with flavor. This mixed bean soup recipe vegetarian is a hearty, nutritious, and satisfying meal that’s perfect for any season.

Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, this soup offers a delicious way to enjoy an array of beans combined with fresh vegetables and aromatic herbs.

The slow simmering process melds the flavors beautifully, creating a rich and velvety broth that’s both filling and nourishing.

Not only is this soup easy to prepare, but it’s also incredibly versatile. You can customize it to match your pantry staples or tweak the seasoning to suit your taste.

Plus, it’s budget-friendly and freezes well, making it an excellent option for meal prep. So grab your favorite pot and get ready to make a soul-warming, protein-packed bowl of vegetarian goodness that the whole family will love!

Why You’ll Love This Recipe

This mixed bean soup is a perfect blend of taste, nutrition, and convenience. Here’s why it stands out:

• Protein-packed: Using a variety of beans, this soup delivers a great source of plant-based protein.
• Rich in fiber: Beans and vegetables make this soup excellent for digestion and keeping you full longer.
• Easy to make: With simple ingredients and straightforward steps, it’s beginner-friendly.
• Customizable: Swap beans or veggies to suit what you have on hand or your preferences.
• Freezer-friendly: Makes for perfect leftovers or meal prep for busy days.
• Vegetarian and vegan: No animal products, making it suitable for various diets.
• Comfort food: Warm, hearty, and satisfying, ideal for chilly evenings or anytime you need a cozy meal.

Ingredients

• 1 cup dried kidney beans (or 1 can, drained and rinsed)
• 1 cup dried black beans (or 1 can, drained and rinsed)
• 1 cup dried cannellini beans (or 1 can, drained and rinsed)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1 bay leaf
• 2 cups fresh spinach or kale, roughly chopped
• Juice of 1 lemon (optional, for brightness)
• Fresh parsley for garnish

Equipment

• Large stockpot or Dutch oven
• Cutting board and knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Colander (if using canned beans)
• Bowl for soaking dried beans (optional)
• Immersion blender (optional, for a creamier texture)

Instructions

1. Prepare the beans: If using dried beans, rinse them and soak overnight in plenty of water. Drain and rinse again before cooking. If using canned beans, simply drain and rinse well.
2. Cook the beans: Place the soaked dried beans in a large pot, cover with fresh water, bring to a boil, then reduce to a simmer. Cook for about 45-60 minutes or until tender. Drain and set aside. If using canned beans, you can skip this step.
3. Sauté the vegetables: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
4. Add the bell pepper and zucchini: Stir in the diced red bell pepper and zucchini. Cook for another 3-4 minutes, allowing the veggies to soften but still retain some bite.
5. Season the soup base: Add the smoked paprika, ground cumin, dried thyme, dried oregano, salt, and pepper. Stir well to coat the vegetables with the spices.
6. Add tomatoes and broth: Pour in the diced tomatoes with their juice and the vegetable broth. Add the bay leaf. Stir to combine everything evenly.
7. Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes to meld flavors together.
8. Add the cooked beans: Stir the cooked or canned beans into the pot. Simmer for another 10 minutes to heat through and allow the beans to absorb the flavors.
9. Add greens and finish seasoning: Stir in the fresh spinach or kale and cook until wilted, about 3 minutes. Adjust salt and pepper to taste. Remove the bay leaf.
10. Add lemon juice: Stir in the lemon juice to brighten the flavors just before serving.
11. Optional – Blend for creaminess: For a creamier soup, use an immersion blender to partially blend the soup, leaving some beans whole for texture.
12. Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy warm!

Tips & Variations

“Soaking dried beans overnight not only reduces cooking time but also improves digestibility. If you’re short on time, canned beans work perfectly well.”

• Bean variety: Feel free to mix and match beans like chickpeas, navy beans, or pinto beans for different textures and flavors.
• Add grains: Stir in cooked barley, quinoa, or brown rice to make the soup even heartier.
• Spice it up: Add chili flakes or a dash of hot sauce for a spicy kick.
• Herbs: Fresh herbs like cilantro, basil, or dill can be swapped in or added just before serving for a fresh twist.
• Make it creamy: Coconut milk or a splash of plant-based cream can be added for a richer texture.
• Slow cooker option: Combine all ingredients except greens and lemon juice in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Nutrition Facts

Serving Suggestions

This mixed bean soup makes a complete meal on its own, but you can enhance your dining experience with a few simple pairings:

• Crusty bread or garlic toast: Perfect for dipping and soaking up the flavorful broth.
• Simple green salad: A fresh side of mixed greens with a light vinaigrette balances the richness.
• Grated vegan cheese: Sprinkle some on top for extra indulgence.
• Avocado slices: Creamy avocado adds healthy fats and a smooth texture contrast.
• Pair with other vegetarian recipes: Try it alongside Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish or complement it with Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a complete dinner.

Conclusion

This mixed bean soup recipe vegetarian is a wonderful addition to your recipe collection—combining nutrition, flavor, and ease. It’s a versatile dish that can be tailored to your tastes and pantry, making it perfect for busy weeknights or leisurely weekend cooking.

The blend of beans offers not only a delicious texture but also a powerhouse of protein and fiber to keep you energized and satisfied.

Whether you’re new to vegetarian cooking or a longtime fan, this soup embodies comfort and health in every spoonful. Plus, it pairs beautifully with other vegetarian delights like the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, providing endless inspiration for wholesome meals.

Give it a try, and you might just find your new favorite go-to soup!

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