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!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced zucchini, diced potato, and the canned diced tomatoes with their juice. Stir to combine.

Step 5

Pour in the vegetable broth and add the drained kidney beans and white beans.

Step 6

Add the bay leaf, dried thyme, dried oregano, paprika, salt, and black pepper. Stir well to incorporate the seasonings.

Step 7

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.

Step 8

Remove the bay leaf from the pot and discard it.

Step 9

Taste the soup and adjust the seasonings as needed.

Step 10

Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice if desired.

Nutrition Facts

Serving size	(3364.9g)

Amount per serving	% Daily Value*
Calories	2145.0

Total Fat 45.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 8112.4mg	0%
Total Carbohydrate 356.2g	0%
Dietary Fiber 82.3g	0%
Total Sugars 52.6g
Protein 97.8g	0%

Vitamin D 0IU	0%
Calcium 824.5mg	0%
Iron 34.8mg	0%
Potassium 8615.1mg	0%

*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.

Source of Calories

Fat: 18.5%

Protein: 17.6%

Carbs: 64.0%