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Vegetable Bean Soup

Healthy Vegetable Bean Soup Recipe

Vegetable Bean Soup is a plant-based soup made with mixedvegetables, beans, herbs, and vegetable broth. Kidney beans and cannellinibeans give the soup body and nutrition. Vegetables like carrots, celery,tomatoes, and spinach add color and taste. Many cooks choose Vegetable BeanSoup because it supports heart health and digestion while staying simple andaffordable.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 bell pepper chopped
  • 3 cloves garlic minced
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 cup green beans chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 1 cup fresh spinach or kale
  • 1 tablespoon fresh parsley chopped (optional)

Equipment

  • Large Soup Pot or Dutch Oven
  • Cutting board
  • Sharp chef’s knife
  • Wooden spoon or heat-safe spatula
  • Measuring Cups and Spoons
  • Can Opener
  • Ladle
  • Stove or cooktop

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Stir and cook for 5 minutes until soft.
  3. Add bell pepper and garlic. Cook for 1 minute until fragrant.
  4. Pour in diced tomatoes with their juice. Stir well.
  5. Add kidney beans, cannellini beans, and green beans.
  6. Pour in vegetable broth and stir.
  7. Add oregano, thyme, paprika, salt, and pepper.
  8. Bring the soup to a gentle boil.
  9. Reduce heat and simmer for 25 minutes.
  10. Add spinach or kale. Cook for 2–3 minutes.
  11. Taste and adjust seasoning. Serve hot.

Notes

Vegetable Bean Soup tastes best when flavors develop slowly. Do not rush the simmering step. Gentle heat allows beans to absorb herbs and spices. Always rinse canned beans to control sodium levels. Cut vegetables evenly so they cook at the same speed.