Beans Soup Recipe Vegetarian Martha Stewart Style Ideas

There’s something deeply comforting about a warm bowl of bean soup, especially when it’s packed with hearty vegetables and wholesome flavors. Martha Stewart’s vegetarian bean soup recipe brings this classic dish to life with a perfect balance of rustic charm and refined taste.

Whether you’re looking for a nourishing weeknight dinner or a cozy meal to share with friends, this soup will satisfy your cravings while being kind to your health and the planet. Using simple pantry staples and fresh ingredients, it’s easy to make and versatile enough to customize according to your preferences.

Let’s dive into this flavorful, satisfying recipe that’s as nourishing as it is delicious!

Why You’ll Love This Recipe

This vegetarian bean soup recipe by Martha Stewart is a winner for many reasons. First, it’s incredibly nutritious, featuring a variety of beans that provide plant-based protein, fiber, and essential vitamins.

The combination of aromatic vegetables, herbs, and spices creates a rich, comforting broth that warms you from the inside out.

Plus, it’s easy to prepare, requiring minimal hands-on time, making it perfect for busy weeknights or meal prep. The soup is naturally gluten-free and vegan, making it suitable for a wide range of dietary needs.

And best of all, it’s budget-friendly, as dried beans and basic vegetables are affordable staples. This recipe also pairs beautifully with other dishes, like fresh bread or a vibrant salad.

Ingredients

• 1 cup dried cannellini beans (or any white beans), soaked overnight and drained
• 1 cup dried kidney beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup chopped kale or spinach (optional, for added greens)
• Fresh parsley, chopped (for garnish)
• Juice of half a lemon (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Colander for draining beans

Instructions

1. Prepare the beans: After soaking the cannellini and kidney beans overnight, drain and rinse them under cold water.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened and fragrant.
3. Add garlic and herbs: Stir in the minced garlic, dried thyme, and oregano. Cook for another minute, stirring constantly to prevent burning.
4. Add beans, tomatoes, and broth: Pour in the soaked beans, diced tomatoes (with their juice), vegetable broth, and the bay leaf. Stir to combine everything.
5. Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add water or broth if the soup gets too thick.
6. Add greens: About 10 minutes before the soup is done, stir in the chopped kale or spinach if using. This will wilt the greens and add a fresh touch.
7. Season and finish: Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. If desired, squeeze in the juice of half a lemon to brighten the flavors.
8. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips & Variations

“For an even heartier soup, try adding diced potatoes or sweet potatoes along with the carrots and celery.”

• Use canned beans for a quicker version. Rinse 3 cans of mixed beans and add them during the last 15 minutes of simmering.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
• Swap kale for Swiss chard or collard greens based on what you have on hand.
• For creamier texture, mash some of the beans against the side of the pot before serving.
• Serve with a dollop of plain Greek yogurt or a sprinkle of grated Parmesan if you’re not strictly vegan.

Nutrition Facts

Serving Suggestions

This vegetarian bean soup pairs beautifully with a crusty baguette or warm cornbread for dipping. For a lighter meal, serve alongside a fresh green salad or a tangy slaw.

To add some extra texture, sprinkle toasted pumpkin seeds or a handful of crunchy croutons on top. If you’re looking to make it a complete meal, consider pairing it with our Kosher Sushi Salad Recipe or a warm loaf of bread like the Marzipan Challah Recipe.

Conclusion

Martha Stewart’s vegetarian bean soup recipe is a timeless classic that’s perfect for any occasion. Its rich flavors, wholesome ingredients, and ease of preparation make it a staple dish for vegetarians and meat-eaters alike.

Not only does it nourish your body, but it also brings a sense of warmth and comfort to your table.

Whether you’re new to cooking beans or a seasoned home chef, this recipe is approachable and versatile enough to adapt to your tastes. Don’t forget to experiment with different beans and vegetables, and pair your soup with other delicious recipes like the Magic Dough Recipe for a complete homemade meal.

Enjoy the process, savor every bite, and share this delightful soup with loved ones!

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