Vegetable Bean Soup
Warm up your day with a hearty bowl of Vegetable Bean Soup, a nutritious and flavor-packed dish that’s as comforting as it is easy to make. Brimming with vibrant vegetables like zucchini, carrots, and red bell pepper, this soup gets a protein-packed boost from tender beans and a delightful medley of herbs and spices, including thyme, oregano, and smoky paprika. Simmered in a savory vegetable broth and finished with baby spinach or kale for a pop of green, this soup is both wholesome and satisfying. Ready in just 45 minutes, it’s perfect for weeknight meals or meal prep, serving up to 6 generous portions. Garnish with fresh parsley for a fragrant finish and pair with crusty bread for the ultimate cozy experience. Whether you're looking for a cozy vegan soup recipe or a hearty yet healthy dinner option, this Vegetable Bean Soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 2 cups cooked or canned beans (e.g., cannellini, kidney, or black beans), drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach or kale
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, zucchini, and red bell pepper. Cook for another 3–4 minutes.
Add the canned diced tomatoes (with their juice) and stir to combine.
Pour in the vegetable broth and bring to a simmer.
Add the beans, thyme, oregano, paprika, bay leaf, salt, and black pepper. Stir well and let it simmer gently for 15 minutes.
Remove the bay leaf and stir in the baby spinach or kale. Let it cook for another 2–3 minutes until wilted.
Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley (if using), and serve warm.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7352 mg | 320% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 56.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 749 mg | 58% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6534 mg | 139% | |
*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.
