Sugar-Free Hearty Bean and Vegetable Soup

Warm up with this hearty and wholesome **Sugar-Free Bean and Vegetable Soup**, a nutrient-packed recipe that's as comforting as it is healthy. This robust soup is brimming with vibrant vegetables—like zucchini, green beans, carrots, and celery—paired with protein-rich kidney and cannellini beans for a filling and satisfying meal. Flavored with fragrant garlic, thyme, oregano, and basil, and finished with a bright splash of lemon juice and fresh parsley, every spoonful is a perfect balance of freshness and depth. With no added sugar and just a handful of simple, pantry-friendly ingredients, this easy-to-make soup is ideal for anyone seeking a low-sodium, sugar-free, and vegan-friendly recipe. Ready in under an hour and perfect for meal prep, it’s the ultimate cozy dish to nourish your body and soul. Serve it piping hot with a slice of crusty bread or enjoy it on its own as a hearty, health-conscious lunch or dinner.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 2 large, diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 6 cups low-sodium vegetable broth
• 1 can (14.5 ounces) canned diced tomatoes
• 1 can (15 ounces), drained and rinsed canned red kidney beans
• 1 can (15 ounces), drained and rinsed canned cannellini beans
• 1 medium, diced zucchini
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Add the minced garlic, dried thyme, oregano, and basil. Cook for an additional 1-2 minutes, until the garlic is fragrant.

Step 4

Pour in the vegetable broth and diced tomatoes with their juice. Stir to combine.

Step 5

Add the red kidney beans, cannellini beans, diced zucchini, green beans, and bay leaf to the pot. Stir well.

Step 6

Season the soup with salt and black pepper. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, or until all the vegetables are tender.

Step 8

Remove the bay leaf from the soup before serving.

Step 9

Stir in the chopped parsley and lemon juice just before serving to enhance the flavors.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3873.7g)

Amount per serving	% Daily Value*
Calories	1582.3

Total Fat 46.6g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 6.6g
Cholesterol 8.2mg	0%
Sodium 8555.7mg	0%
Total Carbohydrate 237.1g	0%
Dietary Fiber 67.6g	0%
Total Sugars 61.2g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 920.7mg	0%
Iron 23.7mg	0%
Potassium 7437.9mg	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: 26.0%

Protein: 15.3%

Carbs: 58.7%