Beans Soup Recipe Vegetarian: Easy, Healthy, and Delicious

Beans soup is a comforting, hearty dish that suits every season and palate, especially for those embracing a vegetarian lifestyle. Packed with protein, fiber, and an array of hearty vegetables, this vegetarian beans soup recipe is not only nutritious but also incredibly flavorful.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is simple to prepare and perfect for meal prepping or cozy dinners. The best part?

You can customize it with your favorite beans and spices to make it uniquely yours.

In this blog post, I’ll walk you through everything you need to know to create a delicious pot of beans soup that’s both satisfying and wholesome. Plus, I’ll share tips on variations, serving suggestions, and nutritional insights to help you enjoy this classic dish even more.

Why You’ll Love This Recipe

This beans soup is a true all-rounder. It’s:

• Hearty and Filling: The combination of beans and vegetables creates a rich, satisfying meal.
• Nutritious: Loaded with plant-based proteins, fiber, vitamins, and minerals.
• Customizable: Easily adapt to what you have on hand or your flavor preferences.
• Budget-Friendly: Beans are affordable and store well, making this a great economical dish.
• Perfect for Meal Prep: Soup keeps well in the fridge or freezer, making it ideal for busy weeks.

Plus, cooking this soup fills your kitchen with warm, inviting aromas that make it a joy to prepare!

Ingredients

• 1 cup dried mixed beans (or 2 cans mixed beans, rinsed and drained)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)
• 1 tbsp lemon juice (optional, to brighten the flavors)

Equipment

• Large pot or Dutch oven – for cooking the soup
• Cutting board and sharp knife – for prepping vegetables
• Wooden spoon – for stirring
• Measuring cups and spoons
• Colander – to rinse canned beans or soak dried beans
• Optional: Blender or immersion blender – if you prefer a creamier soup texture

Instructions

1. If using dried beans: Soak 1 cup of mixed dried beans overnight in plenty of water. Drain and rinse before cooking. If using canned beans, skip to step 3.
2. Cook the beans: In a large pot, add soaked beans and cover with fresh water. Bring to a boil, then reduce to a simmer and cook for about 1 hour or until beans are tender. Drain and set aside.
3. Sauté the aromatics: Heat 2 tbsp olive oil over medium heat in your large pot. Add chopped onions, carrots, and celery. Cook for 5-7 minutes until softened and fragrant.
4. Add garlic and spices: Stir in minced garlic, smoked paprika, ground cumin, and dried thyme. Cook for another 1-2 minutes, stirring constantly to avoid burning the garlic.
5. Add tomatoes and broth: Pour in the canned diced tomatoes with their juice and the 6 cups of vegetable broth. Stir to combine all ingredients.
6. Add beans and bay leaves: Add the cooked or canned beans to the pot. Toss in 2 bay leaves and stir everything together.
7. Simmer the soup: Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for 30-40 minutes. This allows flavors to meld and the soup to thicken slightly.
8. Season and finish: Remove bay leaves. Season the soup with salt and black pepper to taste. If desired, stir in 1 tbsp lemon juice to brighten up the flavors.
9. Optional blending: For a creamier texture, use an immersion blender to partially blend the soup, or transfer a portion to a blender and puree before mixing back in.
10. Serve hot: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Tips & Variations

Tip: If you don’t have time to soak dried beans overnight, use the quick soak method: boil beans for 5 minutes, cover, and let sit for one hour before draining and cooking.

• Use different beans: Try navy beans, kidney beans, black beans, or chickpeas to change the texture and flavor.
• Add greens: Stir in kale, spinach, or swiss chard during the last 10 minutes of cooking for added nutrition.
• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
• Herbs: Fresh rosemary or oregano can be added for extra aroma and depth.
• Make it smoky: Add a dash of liquid smoke or smoked salt instead of paprika.

Nutrition Facts

Serving Suggestions

This beans soup pairs wonderfully with a slice of crusty bread or warm pita. For a heartier meal, serve it alongside a fresh salad such as a Kosher Sushi Salad Recipe or a simple green salad.

You can also top your bowls with a dollop of plain yogurt or a sprinkle of shredded cheese if you’re not strictly vegan. For a protein boost, try adding toasted nuts or seeds on top.

Enjoy your soup with a side of roasted vegetables or try it with a delicious bread like the Marzipan Challah Recipe for a special treat.

Conclusion

Beans soup is a timeless dish that offers both comfort and nutrition in every spoonful. This vegetarian beans soup recipe is an excellent way to enjoy a wholesome meal that’s easy to prepare, budget-friendly, and highly versatile.

Its rich flavors and hearty texture make it a favorite for busy weeknights or relaxing weekends.

By following this recipe, you’ll have a nourishing dish that warms the soul and delights the taste buds. Whether you stick to the classic version or experiment with the tips and variations, this soup is sure to become a staple in your meal rotation.

For more delicious recipes that complement this flavorful soup, check out the Magic Dough Recipe or explore other hearty vegetarian dishes on the blog.

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