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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic, zucchini, and red bell pepper. Cook for another 3–4 minutes.

Step 4

Add the canned diced tomatoes (with their juice) and stir to combine.

Step 5

Pour in the vegetable broth and bring to a simmer.

Step 6

Add the beans, thyme, oregano, paprika, bay leaf, salt, and black pepper. Stir well and let it simmer gently for 15 minutes.

Step 7

Remove the bay leaf and stir in the baby spinach or kale. Let it cook for another 2–3 minutes until wilted.

Step 8

Taste and adjust the seasoning with more salt and pepper if needed.

Step 9

Ladle the soup into bowls, garnish with fresh parsley (if using), and serve warm.

Nutrition Facts

Serving size	(3051.8g)

Amount per serving	% Daily Value*
Calories	1614.2

Total Fat 56.2g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 10.3g
Cholesterol 7.9mg	0%
Sodium 7351.8mg	0%
Total Carbohydrate 225.6g	0%
Dietary Fiber 63.1g	0%
Total Sugars 56.9g
Protein 66.5g	0%

Vitamin D 0IU	0%
Calcium 749.1mg	0%
Iron 22.4mg	0%
Potassium 6534.1mg	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: 30.2%

Protein: 15.9%

Carbs: 53.9%