Vegan Hearty Bean and Vegetable Soup

Cozy up to a bowl of this Vegan Hearty Bean and Vegetable Soup, a nourishing one-pot recipe packed with vibrant vegetables, protein-rich legumes, and bold, herbaceous flavors. Perfect for weeknight dinners or meal prep, this plant-based soup features a delicious medley of zucchini, carrots, red bell pepper, and spinach, complemented by hearty kidney beans and chickpeas. Simmered in a savory vegetable broth with aromatic thyme, oregano, and bay leaf, it’s a comforting, gluten-free dish ready in just an hour. Serve it piping hot with crusty bread for a wholesome, satisfying vegan meal that will please the whole family. Healthy, hearty, and loaded with nutrients—this is soup done right!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1 15-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 15-ounce can, drained and rinsed canned kidney beans
• 1 15-ounce can, drained and rinsed canned chickpeas
• 1 cup, chopped green beans
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups, fresh spinach
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and garlic and sauté for about 5 minutes until the onion becomes translucent.

Step 3

Stir in the diced carrots, celery, red bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally.

Step 4

Add the canned diced tomatoes (including juices) and vegetable broth to the pot.

Step 5

Stir in the kidney beans, chickpeas, green beans, bay leaf, thyme, oregano, salt, and black pepper.

Step 6

Bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30 minutes, stirring occasionally.

Step 7

Remove the bay leaf from the pot and discard.

Step 8

Stir in the fresh spinach and cook for another 2-3 minutes until the spinach has wilted.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Remove from heat and stir in the freshly chopped parsley.

Step 11

Serve hot with a side of crusty bread if desired.

Nutrition Facts

Serving size	(3953.4g)

Amount per serving	% Daily Value*
Calories	2188.1

Total Fat 64.7g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 11.1g
Cholesterol 8.5mg	0%
Sodium 11111.1mg	0%
Total Carbohydrate 324.3g	0%
Dietary Fiber 91.2g	0%
Total Sugars 87.5g
Protein 92.6g	0%

Vitamin D 0IU	0%
Calcium 1043.0mg	0%
Iron 32.4mg	0%
Potassium 9003.0mg	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: 25.9%

Protein: 16.5%

Carbs: 57.7%