If you are searching for a comforting, hearty, and utterly delicious bowl of goodness, look no further than this Easy Vegetable and Bean Soup Recipe. It’s a vibrant medley of fresh vegetables, tender beans, and fragrant seasonings that come together in a warm, soul-satisfying dish. Whether you want to nourish yourself on a chilly evening or impress family and friends with a wholesome meal, this soup is simple to prepare, packed with nutrition, and bursting with flavors that feel like a hug in a bowl.
Ingredients You’ll Need
The magic of this Easy Vegetable and Bean Soup Recipe lies in its simple yet thoughtfully chosen ingredients. Each one brings a key element—be it crunch, creaminess, or a pop of brightness—that together create a beautifully balanced soup.
- 2 large carrots (chopped): Adds natural sweetness and a lovely pop of orange color.
- 3 sticks celery (chopped): Provides aromatic earthiness and a subtle crunch.
- 1/2 medium onion (chopped): Brings depth and a gentle savory note when sautéed.
- 1 tablespoon olive oil: For sautéing the vegetables and enriching the base flavor.
- 2 medium potatoes (diced): Create a creamy texture and heartiness without heaviness.
- 2 small turnips (peeled & diced): Adds a mild peppery flavor and extra nutrients.
- 3 cloves garlic (minced): Infuses the soup with aromatic warmth and complexity.
- 1 tablespoon flour: Helps thicken the soup just enough for a satisfying texture.
- 1 (14 ounce) can diced tomatoes (with juices): Introduces a tangy, bright flavor and depth.
- 4 cups vegetable broth: Forms the flavorful liquid base that ties it all together.
- 1 cup water: Helps maintain the perfect consistency for the soup.
- 1 (15 ounce) can white beans (drained): Adds creaminess and protein for extra sustenance.
- 1 (15 ounce) can red kidney beans (drained): Introduces color contrast and hearty texture.
- 1/2 teaspoon Italian seasoning (or to taste): A blend of herbs that elevate the soup’s aromatic profile.
- 1 small bunch kale (torn into small pieces, stems removed): Brings freshness, color, and nutrients.
- 1 cup frozen peas (optional): Adds a sweet pop and vibrant green hue at the end.
- Salt & pepper (to taste): Essential for boosting all the soup’s natural flavors.
How to Make Easy Vegetable and Bean Soup Recipe
Step 1: Sauté the Base Vegetables
Start by prepping your carrots, celery, and onion—they are the aromatic backbone of this soup. Heat the olive oil in a large pot over medium-high heat, then add these chopped veggies. Sauté them for 7 to 10 minutes, stirring frequently until they soften and release their wonderful aroma. This step builds the deep savory foundation your soup deserves.
Step 2: Prepare the Potatoes and Turnips
While your base vegetables are sautéing, chop the potatoes and turnips into bite-sized pieces. These hearty root vegetables will absorb the broth’s flavor and bring a comforting texture that makes each spoonful so satisfying.
Step 3: Add Garlic and Flour
Stir in the minced garlic and the tablespoon of flour to the sautéed vegetables. Cook this mixture for about 30 seconds to release the garlic’s essence and slightly toast the flour. This simple step works like magic to slightly thicken the soup and enhance its depth.
Step 4: Combine the Main Ingredients and Simmer
Now, pour in the canned diced tomatoes along with their juices, the vegetable broth, and water. Add your freshly diced potatoes, turnips, both cans of beans, and the Italian seasoning. Increase the heat to high until the soup gently boils, then reduce to medium or medium-low and let it simmer with the lid slightly ajar. Allow the flavors to meld for about 20 minutes, or until the vegetables reach your preferred tenderness. Longer simmering deepens the flavor, but keeping some crunch can be delightful if that’s your preference.
Step 5: Add the Greens and Final Touches
The last step is to add the torn kale and optional peas to your pot. Cook for another 10 minutes so the kale wilts beautifully and peas warm through. Finish with salt and pepper to taste, adjusting each seasoning until your soup sings. This final flourish ensures you get the perfect balance of flavor, texture, and color.
How to Serve Easy Vegetable and Bean Soup Recipe
Garnishes
Elevate your soup experience with fresh garnishes like a sprinkle of chopped parsley or a drizzle of extra virgin olive oil. A few grinds of black pepper or a pinch of red chili flakes add a gentle kick and make each bowl inviting and vibrant.
Side Dishes
Pairing this soup with crusty artisan bread or warm, buttered dinner rolls rounds out the meal beautifully. For a heartier option, a simple green salad or a grilled cheese sandwich complements the soup’s wholesome touch perfectly.
Creative Ways to Present
Serve the soup in rustic bowls or charming mason jars for a cozy, homey feel. For special occasions, add a dollop of sour cream or plain Greek yogurt on top for creaminess and a lovely visual contrast. You can also sprinkle toasted nuts or seeds for unexpected texture and flavor surprises.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the soup to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better than the first day!
Freezing
This Easy Vegetable and Bean Soup Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. It will keep for up to 3 months, making it an ideal make-ahead meal for busy days.
Reheating
To reheat, warm the soup over medium heat on the stovetop, stirring occasionally until hot. If the soup thickens too much, add a splash of water or broth to restore your preferred consistency. Microwaving is fine too; just cover and heat in intervals, stirring in between.
FAQs
Can I use other types of beans instead of white and kidney beans?
Absolutely! This recipe is flexible. You can substitute with black beans, chickpeas, or cannellini beans depending on what you have on hand or your taste preferences. Just make sure to drain and rinse canned beans before adding.
Is this soup suitable for vegans?
Yes, this Easy Vegetable and Bean Soup Recipe is completely vegan as long as you use vegetable broth and olive oil. It’s a plant-based, nutritious choice that’s satisfying and delicious.
Can I add other vegetables to the soup?
Definitely! Feel free to include zucchini, bell peppers, or green beans if you like. Just adjust cooking times for the veggies you add so everything cooks evenly without turning mushy.
What can I do if I don’t have kale?
Spinach or Swiss chard can be excellent substitutions for kale in this soup. They wilt quickly, so add them in the last few minutes of cooking to avoid overcooking.
How thick or thin should this soup be?
The consistency should be slightly thick but still brothy enough to sip easily. The flour helps it thicken gently, but you can adjust by adding more broth or water if you prefer a lighter soup or simmer longer for a thicker stew-like feel.
Final Thoughts
This Easy Vegetable and Bean Soup Recipe is truly a kitchen champion—quick to make, packed with nutrients, and comforting enough to warm the soul. It’s a dish I find myself coming back to again and again, eager to enjoy its vibrant flavors and cozy texture. I encourage you to try it soon and savor every delicious spoonful that feels like home.
Print
Easy Vegetable and Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy vegetable and bean soup is a hearty, nutritious, and flavorful meal perfect for any day. Packed with a variety of vegetables, white and red kidney beans, and seasoned with Italian herbs, this soup combines wholesome ingredients to create a comforting dish that’s both satisfying and healthy. Ideal for vegetarians and anyone seeking a warm, vegetable-rich soup with minimal preparation time.
Ingredients
Vegetables
- 2 large carrots (chopped)
- 3 sticks celery (chopped)
- 1/2 medium onion (chopped)
- 2 medium potatoes (diced, peel if you wish)
- 2 small turnips (peeled & diced)
- 1 small bunch kale (torn into small pieces, remove tough stems)
- 1 cup frozen peas (optional)
- 3 cloves garlic (minced)
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 (14 ounce) can diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 cup water
- 1 (15 ounce) can white beans (drained)
- 1 (15 ounce) can red kidney beans (drained)
- 1/2 teaspoon Italian seasoning (or to taste)
- Salt & pepper (to taste)
Instructions
- Prepare Aromatics and Vegetables: Prep your carrots, celery, and onion by chopping them finely. Heat olive oil in a large pot over medium-high heat, then add the chopped vegetables. Sauté for 7-10 minutes while stirring often, until they are softened and fragrant.
- Prepare Root Vegetables: While the aromatics cook, peel and dice the potatoes and turnips into bite-sized pieces.
- Add Garlic and Flour: Stir in the minced garlic and flour to the sautéed vegetables, cooking for about 30 seconds. This will help thicken the soup slightly.
- Add Liquids and Simmer: Pour in the diced tomatoes with their juices, vegetable broth, and water. Add the diced potatoes, turnips, drained white beans, red kidney beans, and Italian seasoning. Turn the heat to high to bring the mixture to a gentle boil. Cover the pot with the lid slightly ajar, reduce to medium or medium-low heat, and simmer for about 20 minutes, or until the vegetables are tender. You can simmer longer for richer flavor or to achieve a softer texture for the vegetables.
- Add Greens and Final Cooking: Stir in the torn kale and frozen peas (if using). Cook the soup for another 10 minutes to let the kale soften and peas heat through. Adjust seasoning with salt and pepper as needed before serving.
Notes
- Feel free to substitute the kale with spinach or Swiss chard depending on availability.
- The soup can be made ahead and stored in the refrigerator for up to 3 days; flavors deepen when reheated.
- For a gluten-free version, use a gluten-free flour or omit the flour entirely to thicken the soup with pureed beans or additional vegetables.
- Add more vegetable broth or water if you prefer a thinner consistency.
- You can customize the beans; chickpeas or cannellini beans work well as substitutes.
