Go Back
–+ servings
Veggie Soup with Beans

Discover the warmth and comfort of Veggie Soup with Beans perfect for busy weeknights and tight budgets Enjoy a nutritious and versatile meal that fits any dietary need
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 5 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 2 cans beans (e.g., cannellini, kidney, black beans), drained and rinsed
  • to taste salt and black pepper
  • 1-2 leaves bay leaves
  • to taste herbs (e.g., thyme, oregano)
  • to splash vinegar or lemon juice
  • as desired optional vegetables (e.g., zucchini, green beans, kale, spinach)
  • to taste optional seasonings (e.g., smoked paprika, cumin, chili powder)

Equipment

  • Large pot
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle
  • Large pot for boiling soup

Method
 

  1. Heat a large pot over medium heat and add olive oil or vegetable broth.
  2. Add the diced onions and cook for about five minutes until transparent.
  3. Incorporate the diced celery and carrots, cooking for an additional five minutes.
  4. Stir in the minced garlic and sauté for one minute until fragrant.
  5. Pour in the vegetable broth and add the diced tomatoes and drained beans.
  6. Season with salt, black pepper, bay leaves, and any additional herbs.
  7. Bring to a boil, then reduce to a gentle simmer for about 30 minutes.
  8. In the last five minutes, add quick-cooking vegetables (e.g., spinach, frozen peas) and a splash of vinegar or lemon juice.
  9. Taste and adjust seasonings as necessary before serving.

Nutrition

Calories: 300kcalCarbohydrates: 50gProtein: 15gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 250IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

This soup is versatile; change vegetables based on what you have on hand. For added flavor, throw in a parmesan rind while simmering (omit for a vegan version). The soup freezes well for up to three months; freeze before adding pasta for best texture. Reheat gently on the stovetop and adjust consistency with broth if it thickens in the fridge. Customize with toppings like cheese, sour cream, or fresh herbs to cater to individual tastes.
Tried this recipe?Let us know how it was!