Vegetable Bean Soup

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I make this hearty and nutritious Vegetable Bean Soup every Sunday for my family in just 30 minutes using a variety of beans, crushed tomatoes, and vegetables. This brothy, thick soup is the perfect comfort food that has become my family’s favorite, and I am sure it will become yours too!

Growing up, my mom used to make a big pot of bean soup every weekend with meat, veggies, and the most flavorful broth. So now, I’ve made it my little mission to bring those same cozy vibes to my own kitchen, just with a healthier and vegan twist. This version is kind of like the white bean soup my boys always ask for, and honestly, I think they love it just as much as I loved my mom’s.

This 30-minute vegetable bean soup recipe uses similar ingredients to my mom’s bean soup, but instead of meat, I swapped it for kale and zucchini and added three types of protein-rich beans, a host of vegetables, spices, veg broth, and herbs to create a complete meal for those nights by the fire with the family. If you love bean recipes and Mexican food, try this pinto beans recipe and these vegan black bean tacos for a spicy twist!

🥘 Ingredients

The name really says it all – bean vegetable soup! That’s exactly what’s in it. Just veggies and beans, simple and hearty. More specifically, here’s what I use:

Base vegetables: I start with onion, carrots, celery, and garlic to build the flavor. They’re the classic combo that makes the kitchen smell amazing right from the start.

Beans: I use garbanzo, kidney, and navy beans for variety and texture. They make the soup hearty and give us all that good plant-based protein.

Vegetables: Zucchini and kale are my go-to for this soup. They add color, nutrients, and help make each bowl taste like a complete meal.

Canned and broth ingredients: Crushed or diced tomatoes give the soup a rich base, and I use veggie broth to keep everything light and flavorful. I usually go with low sodium so I can adjust the salt myself.

Seasonings: Italian seasoning, bay leaves, salt, and pepper are all I need to round out the flavor.

To sauté: A splash of olive oil helps soften the veggies and bring out their sweetness.

🔪 How To Make

I put this veggie bean soup together in just 30 minutes – yes, that’s right! Here’s how I do it, step by step:

Sauté the base veggies: I add the chopped onion, carrots, and celery to a medium pot with a little olive oil. Then, I cook them over medium heat for a few minutes until they start to soften and smell really good.

Add the seasoning: I stir in the garlic, Italian seasoning, salt, pepper, and bay leaves. Then I let everything cook for another minute so the flavors can start to blend together.

Simmer the soup: I add the beans, zucchini, crushed tomatoes, and veggie broth to the pot. Then I give everything a good stir and let it simmer gently.

Finish with the greens: I turn the heat down a bit and stir in the chopped kale. I let it cook for a few more minutes until it wilts and turns nice and tender.

Serve and enjoy: I ladle the soup into bowls and top it with a little fresh parsley, a sprinkle of Parmesan, or a squeeze of lemon juice, sometimes all three. Then I give it a quick taste and adjust the seasoning if needed before serving.

📖 Variations

I’ve tried so many different variations of this veggie bean soup over the years, and I can honestly say they all turn out great. These are a few of my favorites, and I definitely recommend giving them a try!

Pasta and Bean Soup: I add a small handful of dry pasta like ditalini or elbow noodles during the last 10 minutes of cooking. It turns the soup into something a little heartier and makes it extra fun for the kids.

Make it Spicy: I toss in a pinch of red pepper flakes or a diced jalapeño with the garlic and spices. It gives the soup a gentle heat that my husband especially loves.

Creamy Soup: I blend a cup of the white beans with a bit of broth before adding it back to the pot. It gives the soup a creamy texture without adding any dairy.

🍽 Serving Suggestions

Although my vegetable bean soup is definitely a complete meal in one bowl, I like to serve it with crusty bread, light sandwiches, or a fresh salad when we have guests over or on days when we’re all extra hungry.

I often serve it alongside some crusty buckwheat bread to dip in the soup and a light green spinach and arugula salad to add some freshness to the table. My husband’s favorite is this bright citrus salad with avocado and feta cheese because he loves grapefruit and the mix of flavors and textures always wins him over.

When we go for picnics, I make vegan egg salad sandwiches to pair with this hearty soup and pack some gluten-free millionaire shortbread for a sweet snack to keep my boys happy 🙂

🧊 Storage Directions

Refrigeration: I let the soup cool completely, then store it in an airtight container in the fridge. It stays fresh for up to 5 days and actually tastes even better the next day.

Freezing: If I’m making a big batch, I freeze leftovers in individual containers or freezer-safe bags. It keeps well for up to 3 months, and I label the date so I can keep track.

Reheating: To reheat, I warm it gently on the stove over medium heat until hot. If I’m in a hurry, the microwave works too, just give it a stir halfway through to make sure it heats evenly.

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