Bean and vegetable soup is the ultimate comfort food, a nourishing blend of hearty beans, fresh vegetables, and rich flavors. Whether you’re looking for a warming meal on a cold day or a filling, healthy dish, this soup delivers both satisfaction and nutrition in every spoonful. It’s a perfect dish for any time of year, but especially as the seasons shift from the chill of autumn to the cold bite of winter. You can make it your own with whatever beans and vegetables you have on hand, creating a meal that’s flexible, adaptable, and entirely customizable.
There’s something incredibly satisfying about a bowl of soup. It’s comforting, it’s warming, and when made from scratch with wholesome ingredients, it’s also incredibly nourishing. This particular bean and vegetable soup is designed to be a one-pot wonder that’s not only easy to prepare but also delivers a hearty, rich flavor profile that leaves you feeling full and content. And if you’re someone who loves to experiment with different flavors and ingredients, this recipe is an excellent base for endless variations. Let’s dive into all the elements that make this soup such a great choice.
Bean And Vegetable Soup Recipe
This recipe is all about simplicity and versatility. By using a mix of beans and fresh vegetables, the result is a flavorful, nutrient-packed dish that’s great on its own or served alongside your favorite bread. It’s perfect for meal prep or for serving a large crowd.
Here’s the recipe you’ll want to follow:
Ingredients Needed
Before you get started, make sure you have these ingredients. You’ll be able to find most of them at your local grocery store, and they’re all inexpensive but packed with flavor.
Main Ingredients
- Beans (2 cups): You can use any type of beans, but a mix of white beans, kidney beans, and chickpeas works wonderfully for texture and flavor. If you have dry beans, soak them overnight or use canned beans for convenience.
- Vegetables (4 cups): A mix of carrots, celery, and potatoes is ideal. These vegetables bring sweetness, earthiness, and substance to the soup.
- Onion (1 large): A good onion is the base for building flavor. Yellow or white onions are the go-to choices, though red onions can add a bit of sweetness.
- Garlic (3 cloves): Fresh garlic adds that aromatic punch that makes your soup irresistible.
- Tomatoes (2 medium-sized): Fresh, ripe tomatoes will give the soup a rich, tangy note. You can also use canned tomatoes if needed.
- Spinach or Kale (2 cups): These leafy greens are packed with vitamins and minerals, making your soup not only tasty but healthy.
- Vegetable Broth (4 cups): If you want to make the soup more flavorful, go for a rich, homemade vegetable broth. Otherwise, store-bought works just as well.
- Olive Oil (2 tablespoons): To sauté the vegetables and start building flavor.
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Herbs And Spices
- Bay leaves (2)
- Dried thyme (1 teaspoon)
- Dried rosemary (1 teaspoon)
- Salt and pepper (to taste)
Optional Add-ins
- Parmesan cheese (for garnish)
- Lemon juice (a splash for brightness)
- Chopped parsley (for garnish)
Cooking Instructions
Now that you have everything you need, it’s time to get cooking. This soup is easy to put together but does take a little time to let all the flavors meld. Here’s a step-by-step guide:
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Prepare The Ingredients
- Rinse and drain the beans if you’re using canned beans. If you’re using dry beans, soak them overnight and drain.
- Dice the onion, carrots, celery, and potatoes. Mince the garlic and chop the tomatoes into small pieces. Set everything aside, ready to go.
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Sauté The Vegetables
- In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic and cook for about 3-4 minutes, until they’re soft and fragrant.
- Add the carrots, celery, and potatoes. Continue to sauté for another 5 minutes, stirring occasionally. You want these vegetables to soften a bit and begin to caramelize, releasing their natural sweetness.
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Add The Beans And Broth
- Once the vegetables are softened, add the beans, chopped tomatoes, bay leaves, thyme, and rosemary to the pot.
- Pour in the vegetable broth and stir everything together. Bring it to a boil, then reduce the heat to low and let the soup simmer, uncovered, for about 45 minutes to an hour. This allows the flavors to blend and the vegetables to fully soften.
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Add The Greens
- About 10 minutes before the soup is done, add the spinach or kale. Stir it in and let it cook until it wilts. This should only take about 5-7 minutes.
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Season And Serve
- Once the soup is ready, taste and adjust the seasoning. Add salt, pepper, and any additional herbs you like.
- If you want, you can add a little lemon juice for a bright, fresh finish. Ladle the soup into bowls, top with freshly grated Parmesan cheese, and garnish with chopped parsley.
Enjoy your hearty, flavorful bean and vegetable soup!
Ingredient Insights
The beauty of this soup lies in its ingredients, each of which contributes not just to the flavor but also to the overall health benefits of the dish:
- Beans: Packed with protein, fiber, and essential vitamins like iron, beans are a great addition to any diet. They provide a solid base of nutrients that make the soup both filling and satisfying.
- Vegetables: Carrots, celery, and potatoes bring a natural sweetness and earthiness to the soup. Carrots are rich in beta-carotene, which is great for eye health, while celery provides a good amount of fiber, and potatoes add comfort and substance.
- Leafy Greens: Spinach and kale are powerhouse vegetables. They’re loaded with vitamins A, C, and K, as well as iron and antioxidants, making them perfect for boosting your immune system.
- Herbs and Spices: Bay leaves, thyme, and rosemary don’t just add flavor-they also have anti-inflammatory properties. Rosemary, in particular, is known for its ability to improve digestion and boost memory, while thyme is rich in vitamins C and A.
Expert Tips
- Make it ahead: Soup often tastes better the next day when all the flavors have had time to meld. Make a big batch and store leftovers in the fridge for up to 4-5 days.
- Customize the beans: Don’t feel restricted by the types of beans I’ve listed. You can use black beans, pinto beans, or even lentils if you prefer. Just keep in mind that some beans may require a different cooking time, especially if you’re using dry beans.
- Blend for smoothness: If you prefer a smoother texture, you can blend part of the soup. Take about 1-2 cups of the soup, blend it until smooth, and return it to the pot. This gives the soup a creamy consistency without adding any dairy.
- Add a dash of vinegar: If your soup feels a little too rich or heavy, a small splash of apple cider vinegar or white vinegar at the end will help balance the flavors.
Recipe Variations
One of the best things about bean and vegetable soup is how easy it is to tweak the recipe based on what you have available. Here are a few variations you can try:
- Add meat: If you’re not vegetarian, you can add a ham hock, chicken, or sausage to the soup for an extra layer of flavor. Simply brown the meat in the pot before adding the vegetables.
- Spicy kick: For a spicy twist, throw in a chopped jalapeño or a pinch of red pepper flakes. This adds a nice heat that balances the richness of the soup.
- Mediterranean flair: For a Mediterranean version, add chopped zucchini, olives, and a squeeze of lemon juice. Swap out the thyme and rosemary for oregano and basil.
- Italian style: Incorporate small pasta like ditalini or elbow macaroni to make this soup more filling. You can also add a touch of Parmesan rind while the soup simmers for a deep, cheesy flavor.
Final Words
Bean and vegetable soup is not only delicious but also incredibly versatile. The base recipe can be customized to suit your taste preferences, whether you like it spicier, heartier, or with more vegetables. It’s the kind of dish that brings everyone together, perfect for sharing with friends and family on a cozy evening. Best of all, it’s easy to make and full of healthy ingredients, so you can feel good about what you’re eating.