BudgetBytes Vegetarian Bean Soup Recipe for Easy Meals

When it comes to hearty, wholesome meals that don’t break the bank, a vegetarian bean soup is a fantastic choice. This Budgetbytes Vegetarian Bean Soup recipe is designed to be both delicious and wallet-friendly, making it perfect for busy weeknights or meal prep.

Packed with protein-rich beans, fresh vegetables, and flavorful spices, this soup will warm you up from the inside out without costing a fortune.

Not only is it incredibly budget-conscious, but it’s also versatile and easy to customize based on what you have in your pantry. Whether you’re a seasoned vegetarian or just looking to incorporate more meatless meals into your diet, this soup is guaranteed to satisfy.

Plus, it’s a great way to use up canned beans and frozen vegetables in a nutritious, comforting way.

Ready to dive into a bowl of cozy, nutritious goodness? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian bean soup is a true kitchen hero for several reasons. First, it’s budget-friendly, using affordable pantry staples like canned beans and frozen veggies.

You don’t need to buy specialty ingredients, which helps keep costs low while still delivering big flavor.

Secondly, it’s incredibly nutritious. Beans are an excellent source of plant-based protein and fiber, promoting fullness and digestive health.

The medley of vegetables adds vitamins, minerals, and antioxidants, making this soup a well-rounded meal.

Finally, it’s flexible and forgiving. You can swap out beans or veggies depending on what you have on hand, and it freezes beautifully for easy reheating on busy days.

Plus, it’s naturally vegetarian and easily made vegan by using vegetable broth.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup frozen corn kernels
• Salt and black pepper, to taste
• Fresh cilantro or parsley, chopped for garnish (optional)
• Lime wedges, for serving (optional)

Equipment

• Large stockpot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon or spatula
• Can opener
• Ladle
• Soup bowls

Instructions

1. Heat the olive oil in a large stockpot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables begin to soften and the onion turns translucent.
2. Add the minced garlic, cumin, smoked paprika, oregano, and crushed red pepper flakes (if using). Stir well and cook for another 1-2 minutes until the spices become fragrant.
3. Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine all the ingredients.
4. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to let the flavors meld and the vegetables soften further.
5. Add the drained and rinsed black beans, kidney beans, cannellini beans, and frozen corn to the pot. Stir well and simmer for another 10 minutes to heat through.
6. Taste the soup and season with salt and black pepper as needed. If you like a bit of acidity, squeeze in fresh lime juice at this stage.
7. Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley, if desired. Serve warm with lime wedges on the side for an extra burst of flavor.

Tips & Variations

“To make this soup even heartier, add diced potatoes or sweet potatoes along with the other vegetables. For a spicier kick, toss in a diced jalapeño or a dash of cayenne pepper.”

Feel free to use any combination of canned beans you prefer. Pinto beans or navy beans work great as well.

You can also substitute fresh vegetables for frozen ones when in season for an even fresher taste.

If you want to add some greens, stir in a couple of handfuls of chopped spinach or kale in the last 5 minutes of cooking. They’ll wilt nicely and add extra nutrients.

For a creamier texture, blend half of the soup with an immersion blender or in batches with a blender, then combine it back into the pot.

Leftovers taste even better the next day, so don’t hesitate to make a double batch and freeze portions for quick meals. Just thaw and reheat gently on the stove.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a crusty baguette or warm cornbread for dipping. A side of simple green salad with a light vinaigrette can add freshness to your meal.

For an extra boost of flavor and texture, top each serving with a dollop of sour cream or plain Greek yogurt, some shredded cheese, or sliced avocado. A sprinkle of crushed tortilla chips or pumpkin seeds adds a delightful crunch.

If you enjoy experimenting with international flavors, try serving the soup alongside homemade flatbreads or tortillas. For more inspiration on delicious sides, check out our Lemon Ricotta Pasta With Arugula Recipe.

Conclusion

This Budgetbytes Vegetarian Bean Soup is a perfect example of how simple ingredients can come together to create a meal that’s not only affordable but also delicious and nourishing. Whether you’re cooking for yourself, family, or friends, this soup is sure to satisfy with its rich flavors and hearty texture.

Its versatility makes it a staple recipe you’ll return to time and again.

Don’t forget to explore other comforting recipes like our Horse Cough Syrup Recipe for wellness or the mouthwatering Instant Pot Rabbit Recipe for a special occasion. And if you’re looking for a light appetizer, the Halibut Dip Recipe is a great place to start!

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