Hearty Vegetable and Bean Soup
Warm your soul with this Hearty Vegetable and Bean Soup, a wholesome and satisfying recipe packed with nutrient-rich ingredients and bold flavors. This plant-based soup combines tender vegetables like carrots, zucchini, and potatoes with protein-packed kidney and white beans for a nourishing, high-fiber meal. Simmered in a seasoned vegetable broth infused with thyme, oregano, paprika, and a touch of garlic, each spoonful delivers a comforting blend of earthy and aromatic goodness. Perfect for a cozy dinner or meal prep, this one-pot wonder is ready in under an hour and serves up to six portions. Garnish with fresh parsley and a splash of lemon juice for an extra burst of brightness. Ideal for those seeking a hearty vegan soup recipe that’s as easy to make as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 large potato, peeled and diced
- 1 14-ounce can diced tomatoes (with juice, canned)
- 6 cups vegetable broth
- 1 15-ounce can cooked or canned kidney beans, drained and rinsed
- 1 15-ounce can cooked or canned white beans, drained and rinsed
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced zucchini, diced potato, and the canned diced tomatoes with their juice. Stir to combine.
Pour in the vegetable broth and add the drained kidney beans and white beans.
Add the bay leaf, dried thyme, dried oregano, paprika, salt, and black pepper. Stir well to incorporate the seasonings.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 25-30 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the pot and discard it.
Taste the soup and adjust the seasonings as needed.
Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8112 mg | 353% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 82.3 g | 294% | |
| Total Sugars | 52.6 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 8615 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
