Vegetable Soup Beans Recipe for a Hearty Healthy Meal

There’s something incredibly comforting about a warm bowl of vegetable soup with beans. This hearty, nutritious dish combines wholesome vegetables and protein-rich beans to create a perfect meal for any season.

Whether you’re looking to warm up on a chilly evening or want a filling, healthful lunch, this vegetable soup beans recipe is a go-to option. It’s easy to make, packed with flavor, and naturally vegan and gluten-free.

Plus, it’s versatile enough to adapt to whatever veggies you have on hand.

In this post, I’ll guide you through a delicious recipe that’s both satisfying and nourishing. We’ll also explore why this soup is a fabulous addition to your meal rotation, share some handy tips, and suggest variations to keep it exciting.

If you love wholesome, plant-based meals, you’re going to enjoy this recipe!

Why You’ll Love This Recipe

This vegetable soup with beans is a true crowd-pleaser for many reasons. First, it’s incredibly nutrient-dense, combining fiber-rich beans with a colorful mix of vegetables for a fulfilling meal that supports digestion and sustained energy.

Second, it’s super flexible and forgiving. You can swap in your favorite seasonal vegetables or whatever you have in your pantry.

Beans add a creamy texture and a hearty bite that makes the soup feel substantial without any meat or dairy.

Lastly, it’s an easy make-ahead meal. The flavors deepen after resting, making it perfect for meal prep or for freezing in individual portions.

This makes it a smart choice for busy weeknights or when you want a comforting, healthy option ready to go.

Ingredients

• 1 cup dried white beans (navy or cannellini), soaked overnight and drained
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup chopped green beans
• 1 large tomato, chopped (or 1/2 cup canned diced tomatoes)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Optional: 1/4 teaspoon chili flakes for a mild kick

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (to drain soaked beans)
• Ladle for serving

Instructions

1. Prepare the beans: After soaking your dried white beans overnight, drain and rinse them thoroughly. This helps reduce cooking time and improves digestibility.
2. Sauté the aromatics: Heat the olive oil in your large soup pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and sauté for another minute, releasing that wonderful aroma.
3. Add vegetables: Toss in the diced carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Incorporate beans and broth: Add the soaked beans to the pot along with the vegetable broth. Stir in the chopped green beans, tomato, dried thyme, oregano, and bay leaf.
5. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and check the liquid level, adding more broth or water if needed.
6. Season: Remove the bay leaf. Season the soup with salt, pepper, and chili flakes if using. Adjust to your taste.
7. Finish and serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips & Variations

“For a creamier texture, blend a portion of the soup and stir it back in. You can also add a splash of lemon juice at the end for a bright, fresh flavor.”

• Bean Swap: Use canned beans for a quicker version, adding them in the last 10 minutes of cooking just to heat through.
• Veggie Variations: Try adding leafy greens like kale or spinach toward the end of cooking for extra nutrients.
• Spice it Up: Incorporate spices like smoked paprika or a pinch of cumin for a different flavor profile.
• Make it Chunky: Leave the vegetables in larger pieces for a rustic feel or dice finer for a smoother texture.
• Protein Boost: Add cooked quinoa or barley for added fiber and protein.

Nutrition Facts

Serving Suggestions

This vegetable bean soup is satisfying served on its own, but there are plenty of ways to elevate your meal. Pair it with a slice of crusty whole-grain bread or a warm vegan flatbread for dipping.

A simple green salad with a light vinaigrette offers a refreshing contrast.

For a heartier meal, serve alongside a grain bowl or roasted veggies. You can also top the soup with a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor boost.

If you enjoy spice, drizzle a little hot sauce or sprinkle extra chili flakes on top.

Want more wholesome plant-based recipes? Check out A to Z Vegetarian Recipes for Every Meal and Occasion or explore Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for incredible ideas that complement this soup perfectly.

Conclusion

This vegetable soup with beans recipe is a wonderful way to enjoy a nutritious, delicious, and comforting meal any day of the week. It’s packed with wholesome ingredients, easy to prepare, and highly customizable based on your taste and pantry staples.

The combination of tender beans and fresh vegetables creates a satisfying texture and rich flavor that will keep you coming back for seconds.

Whether you’re a seasoned vegetarian or simply want to add more plant-based meals to your diet, this soup is a fantastic addition to your recipe collection. Plus, it’s a great way to use up leftover veggies and enjoy a filling, fiber-rich dish.

For more flavor tips, check out Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to add a subtle heat twist to your meals.

Enjoy this soup as a nourishing lunch or cozy dinner and don’t forget to experiment with different beans and vegetables to make it your own signature dish!

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