Vegetable Bean Soup
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!
Servings: 6
Calories: 184kcal
Ingredients
- 2 cups chopped sweet or yellow onion
- ¾ cup chopped carrots
- ¾ cup chopped celery
- Drizzle of your favorite oil to sauté with or broth if oil free
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning blend
- 2 bay leaves
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 cup garbanzo beans
- 1 cup kidney beans
- 1 cup navy beans
- ¾ cup chopped zucchini
- 1 can diced/crushed tomatoes with liquid (14.5 ounces)
- 6 cups veggie broth
- 3 cups chopped kale
Optional topping:
- Parmesan dairy free if preferred
- Fresh Parsley chopped
- Fresh lemon
Instructions
- Sauté onion, carrots and celery over medium heat with a drizzle of oil, until it becomes translucent, about 2-3 minutes.
- Add garlic, Italian seasoning, salt, pepper and bay leaves. Sauté 1-2 minutes until everything mixes well.
- Add beans, zucchini, tomatoes and broth. Turn the heat to high and bring to a simmer, about 5-6 minutes.
- Turn the heat back down to medium, add the kale and simmer about 5 minutes until wilted.
- Serve with optional parmesan and/or parsley.
Notes
- My #1 Secret Tip for making this vegetable bean soup is to let it simmer gently on low heat. If you turn the heat up thinking it will cook faster, the veggies can end up too soft and the flavors may taste rushed. I recommend taking your time and letting it bubble slowly, it keeps the vegetables tender and helps all the flavors come together in the best way.
- Chop the veggies evenly: I try to keep all the veggies around the same size so they cook evenly. It helps everything stay tender without one thing getting mushy while another is still too firm.
- Use canned beans for speed: I usually go with canned beans to save time. I just make sure to drain and rinse them well before adding them to the pot.
- Add greens at the end: I always add the kale last so it stays bright and doesn’t get overcooked. Just a few minutes is enough for it to wilt and blend into the soup.
- Taste before serving: Right before serving, I taste and adjust the salt or lemon juice.
Nutrition
Calories: 184kcal | Carbohydrates: 33g | Protein: 9g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 534mg | Potassium: 640mg | Fiber: 11g | Sugar: 7g | Vitamin A: 6132IU | Vitamin C: 39mg | Calcium: 168mg | Iron: 4mg