Bean and Veggie Soup Recipe for a Healthy Meal Idea

When it comes to comfort food that is both nourishing and delicious, bean and veggie soup is a classic favorite. This hearty soup combines the richness of beans with the freshness of a variety of vegetables, creating a meal that’s perfect for any season.

Whether you’re looking to warm up on a chilly day or enjoy a light yet satisfying dinner, this soup recipe ticks all the boxes. It’s incredibly easy to make, budget-friendly, and packed with nutrients that support your health and well-being.

One of the best things about this soup is its versatility. You can customize it with whatever beans and veggies you have on hand, making it a fantastic recipe for using up leftovers or seasonal produce.

Plus, it’s a fantastic way to sneak more fiber, protein, and vitamins into your diet without sacrificing flavor. Join me as we dive into this easy-to-follow recipe that will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

This bean and veggie soup recipe is a wholesome, delicious meal that caters to both vegetarians and anyone looking to eat more plant-based foods. Here’s why it stands out:

• Simple Ingredients: You don’t need fancy or hard-to-find ingredients; pantry staples and fresh vegetables are all you need.
• Nutrition-Packed: Loaded with fiber from beans, vitamins from vegetables, and plant-based protein, this soup supports a balanced diet.
• Hearty & Filling: Perfect for lunch or dinner, it keeps you satisfied without feeling heavy.
• Customizable: Swap or add veggies and beans based on your preference, season, or what’s available.
• Great for Meal Prep: Makes for excellent leftovers and freezes well, so you can enjoy it anytime.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes, with juice
• 2 cans (15 oz each) mixed beans (such as kidney, black, and cannellini beans), drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Juice of half a lemon (optional, for brightness)

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heatproof spatula
• Measuring spoons and cups
• Can opener
• Ladle for serving
• Optional: Immersion blender (if you prefer a creamier texture)

Instructions

1. Heat the olive oil in your soup pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the zucchini, red bell pepper, and green beans. Cook for 3-4 minutes, allowing the vegetables to combine and soften slightly.
4. Add the canned diced tomatoes with their juice, and then pour in the vegetable broth.
5. Mix in the dried thyme, oregano, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes.
6. Add the rinsed mixed beans to the pot. Continue simmering for another 10 minutes, allowing all the flavors to meld together.
7. Season with salt and black pepper to taste. If you want a bit of brightness, add the juice of half a lemon at this stage.
8. Remove the bay leaf before serving.
9. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!

Tips & Variations

“Feel free to experiment with different beans or veggies depending on your pantry and the season. Sweet potatoes, spinach, kale, or corn are great additions!”

• Make it spicy: Add a pinch of red chili flakes or stir in some Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a kick.
• Use dried beans: If you prefer, soak and cook your own dried beans for more texture and flavor.
• Puree part of the soup: Blend half the soup with an immersion blender to create a creamy texture without dairy.
• Add grains: Stir in cooked quinoa, barley, or rice for additional heartiness.
• Freeze leftovers: This soup freezes well. Store in airtight containers for up to 3 months.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This bean and veggie soup is perfect as a standalone meal, but you can easily pair it with a few simple sides to elevate your dining experience.

• Crusty bread: Serve with warm, crusty whole grain bread or garlic bread for dipping.
• Salad: A fresh green salad with a light vinaigrette complements the soup’s warmth beautifully.
• Grains: Spoon the soup over cooked rice or quinoa to bulk it up even more.
• Cheese alternative: Sprinkle some nutritional yeast or vegan cheese for a cheesy depth.

If you enjoy exploring more vegetarian and vegan recipes, you might like our extensive collection of A to Z Vegetarian Recipes for Every Meal and Occasion, or try some wholesome options from our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

Bean and veggie soup is more than just a meal—it’s a warm hug in a bowl that nourishes both body and soul. This recipe not only brings together simple, wholesome ingredients but also offers flexibility to adapt to your tastes and pantry staples.

From its rich protein and fiber content to its bright, fresh flavors, it’s a recipe designed to satisfy and fuel you. Whether you’re cooking for yourself or feeding a family, this soup is a winner that’s easy to prepare, budget-conscious, and endlessly comforting.

Don’t hesitate to experiment with additional spices or vegetables, and remember to enjoy every spoonful. For more delicious plant-based meals, check out our Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and stay nourished!

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