25+ Delicious Summer Bean Soup Recipes for Every Occasion

Summer is the perfect time to explore light, healthy, and vibrant meals that are not only easy to prepare but also packed with fresh ingredients.

Bean soups, with their creamy textures and hearty flavors, are an excellent choice for the warm months.

Whether you’re hosting a summer gathering, enjoying a cozy meal at home, or looking for a nourishing dish after a sunny day of outdoor activities, there’s a bean soup recipe for every occasion.

Packed with plant-based protein, fiber, and essential nutrients, these soups will keep you energized without weighing you down.

In this post, we’ve compiled 25+ summer bean soup recipes that are full of flavor, simple to prepare, and perfect for hot weather.

From light and refreshing chilled soups to rich, hearty options, you’re sure to find a recipe that will satisfy your summer cravings.

25+ Delicious Summer Bean Soup Recipes for Every Occasion

Bean soups are the unsung heroes of summer cuisine.

Not only are they versatile and easy to customize, but they also offer the perfect balance of nutrition and flavor, making them ideal for the warmer months.

With 25+ summer bean soup recipes to choose from, you have endless options for creating vibrant and satisfying meals that are perfect for everything from casual lunches to dinner parties.

The variety of beans, fresh veggies, and seasonings ensures that there’s something for everyone—whether you’re in the mood for a zesty chilled soup or a warming, hearty bowl.

Chilled White Bean and Cucumber Soup

Light, creamy, and subtly tangy, this chilled white bean and cucumber soup is a refreshing way to enjoy legumes during the summer months.

It blends the smoothness of white beans with crisp cucumbers, zesty lemon, and fresh herbs. Ideal as a starter or light lunch, this soup cools you down while packing a flavorful punch.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 large cucumber, peeled and chopped
• 1/2 cup plain Greek yogurt
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 cup fresh dill or mint leaves
• Salt and pepper to taste
• Cold water as needed for thinning
• Optional toppings: diced cucumber, a drizzle of olive oil, chopped herbs

Instructions:

1. In a blender, combine the beans, cucumber, yogurt, garlic, lemon juice, olive oil, and herbs.
2. Blend until smooth, adding cold water a little at a time to reach your desired consistency.
3. Season with salt and pepper, then refrigerate for at least 1 hour to chill thoroughly.
4. Serve cold, garnished with cucumber, a swirl of olive oil, and extra herbs.

This chilled soup is a sophisticated yet simple way to make the most of fresh garden produce and pantry staples.

It’s creamy without being heavy, making it perfect for hot days when you want something satisfying but not overly filling.

Smoky Black Bean and Corn Soup

Packed with protein and vibrant flavors, this smoky black bean and corn soup is a bold and zesty dish that tastes just as good at room temperature as it does warm.

Chipotle peppers add a touch of heat and depth, while sweet corn brings out the balance, making it a great choice for summer cookouts or picnics.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh or frozen corn
• 1 chipotle pepper in adobo sauce, minced
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• Juice of 1 lime
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, tortilla strips

Instructions:

1. In a medium pot, heat olive oil over medium heat and sauté onion and garlic until soft.
2. Add black beans, corn, chipotle pepper, cumin, and vegetable broth.
3. Simmer for 15 minutes. Use an immersion blender to partially blend the soup for a chunky texture, or transfer half to a blender and return it to the pot.
4. Stir in lime juice, season with salt and pepper, and let cool to room temperature or serve warm.
5. Top with avocado slices, fresh cilantro, or crispy tortilla strips.

This soup delivers complex flavors and hearty textures in an easy-to-make dish that’s perfect for al fresco dining.

Its smoky undertones and vibrant garnishes make it a standout on any summer table.

Tuscan Bean and Tomato Summer Soup

Bursting with Mediterranean flavors, this Tuscan bean and tomato soup celebrates the season’s ripest tomatoes and hearty cannellini beans.

Served warm or at room temperature, this rustic dish is light enough for summer yet filling thanks to its bean base and crusty bread pairing.

Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 ripe tomatoes, chopped (or 1 can diced tomatoes)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Optional: grated Parmesan, crusty bread for serving

Instructions:

1. Heat olive oil in a pot over medium heat and sauté garlic until fragrant.
2. Add tomatoes, oregano, salt, and pepper. Cook for 10 minutes until tomatoes soften and release juices.
3. Stir in the beans and broth. Simmer for 10–15 minutes.
4. Remove from heat, stir in fresh basil, and let cool slightly before serving.
5. Top with grated Parmesan if desired, and serve with a slice of crusty bread.

This simple yet flavorful soup highlights the essence of Italian summer cooking—fresh ingredients, minimal effort, and robust flavors.

Whether you enjoy it as a light dinner or a starter, it’s a go-to for relaxed summer nights.

Chilled Avocado and Bean Soup

A creamy, dreamy, and cooling summer soup that pairs the velvety texture of ripe avocados with the protein-packed goodness of beans.

This chilled avocado and bean soup is perfect for scorching hot days when you crave something refreshing and filling at the same time. It’s simple to make yet indulgent enough to feel like a treat.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup plain Greek yogurt
• 1 small cucumber, peeled and chopped
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 2 cups cold water
• Salt and pepper to taste
• Optional toppings: diced tomatoes, tortilla chips, extra cilantro

Instructions:

1. In a blender, combine the avocados, beans, Greek yogurt, cucumber, lime juice, cilantro, and cold water.
2. Blend until smooth and creamy. If the soup is too thick, add more water to reach your preferred consistency.
3. Season with salt and pepper to taste, and chill in the refrigerator for at least an hour.
4. Serve cold, garnished with diced tomatoes, a handful of tortilla chips, or a sprinkle of cilantro.

This soup is the ultimate comfort food for the summer months. It’s silky-smooth and rich in healthy fats, which make it satisfying and refreshing.

The creamy avocado and tangy lime give it a beautifully balanced flavor.

Minestrone Bean Soup with Summer Veggies

A light yet hearty version of the classic Italian minestrone, this summer bean soup incorporates an array of fresh vegetables like zucchini, peas, and tomatoes.

The cannellini beans add a creamy texture, making this soup the perfect way to showcase summer’s bounty while still keeping it light and vibrant.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 cup fresh or frozen peas
• 2 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 ripe tomatoes, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
2. Add the zucchini and peas, sautéing for another 5 minutes.
3. Pour in the vegetable broth, beans, tomatoes, basil, oregano, salt, and pepper.
4. Simmer for 15 minutes to allow the flavors to meld together.
5. Serve warm, garnished with fresh basil or a sprinkle of Parmesan cheese.

This summer minestrone is a lighter, more vibrant version of the beloved soup, making it perfect for enjoying during warmer months.

Its hearty beans and fresh vegetables ensure that each spoonful is packed with nutrients and flavor.

Spicy Chickpea and Roasted Pepper Soup

This bold and zesty chickpea and roasted pepper soup features the earthy flavor of chickpeas with a punch of heat from the roasted peppers and a touch of smokiness.

It’s a satisfying soup that’s perfect for a summer dinner, full of warm flavors with a spicy kick, without being too heavy for the season.

Ingredients:

• 2 tablespoons olive oil
• 1 red bell pepper, roasted, peeled, and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 2 cups vegetable broth
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
2. Stir in the roasted bell pepper, chickpeas, smoked paprika, cayenne, and vegetable broth.
3. Bring to a simmer and cook for 10-15 minutes to let the flavors meld.
4. Use an immersion blender to blend the soup until it’s creamy and smooth, or leave it chunky if you prefer.
5. Stir in fresh lemon juice, and season with salt and pepper to taste.
6. Serve garnished with fresh parsley for a pop of color.

This soup balances the warmth of roasted peppers with the earthiness of chickpeas, creating a unique and spicy dish that’s both satisfying and vibrant.

The fresh lemon juice adds the perfect touch of acidity to brighten up the flavors.

Lemon Herb Lentil and Bean Soup

Bright and zesty, this lemon herb lentil and bean soup is a Mediterranean-inspired bowl of goodness that feels light yet satisfying.

Fresh herbs, hearty lentils, and creamy white beans come together in a lemony broth that’s bursting with summery flavor. Serve it warm or at room temperature for a wholesome lunch or light dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup dried red or green lentils, rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Juice and zest of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Optional: crumbled feta, extra lemon wedges for serving

Instructions:

1. Heat olive oil in a medium pot over medium heat. Sauté onion and garlic until translucent.
2. Add lentils, broth, and oregano. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
3. Stir in the white beans, lemon juice, lemon zest, and parsley.
4. Simmer for 5 more minutes, then season with salt and pepper.
5. Serve warm or at room temperature with optional crumbled feta and lemon wedges.

With its vibrant citrus kick and herbal freshness, this soup is ideal for sunny days when you crave something light but nourishing.

The lentils provide body, while the lemon and herbs keep it bright and lively.

Coconut Curry Bean Soup

Creamy, spicy, and infused with exotic flavors, this coconut curry bean soup is a fusion-style recipe that’s surprisingly light and ideal for summer evenings.

The combination of creamy coconut milk, mild curry, and hearty beans makes this soup deeply satisfying without feeling heavy.

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon mild curry powder
• 1 can (15 oz) chickpeas or white beans, drained and rinsed
• 1 can (13.5 oz) light coconut milk
• 1 cup vegetable broth
• 1 cup diced zucchini or bell pepper
• Juice of 1 lime
• Salt to taste
• Fresh cilantro and red pepper flakes for garnish

Instructions:

1. In a soup pot, heat oil over medium heat. Sauté onion and garlic for 2–3 minutes.
2. Stir in curry powder and toast for 1 minute.
3. Add beans, coconut milk, broth, and zucchini or bell pepper.
4. Bring to a simmer and cook for 10–15 minutes until vegetables are tender.
5. Remove from heat and stir in lime juice. Season with salt.
6. Garnish with fresh cilantro and a pinch of red pepper flakes, if desired.

This soup brings a taste of the tropics to your table, with warming spices balanced by the smoothness of coconut milk and the zing of lime.

It’s a flavorful, comforting option that still feels appropriate for summer.

Green Bean and Potato Soup with Navy Beans

A rustic, garden-fresh soup that celebrates summer vegetables, this green bean and potato soup is comforting without being too rich.

The navy beans provide a creamy element that contrasts beautifully with the tender green beans and soft potatoes. Serve it warm or at room temperature—it’s a versatile dish that works for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 small leek or onion, sliced
• 2 garlic cloves, minced
• 2 medium potatoes, diced
• 1 can (15 oz) navy beans, drained and rinsed
• 1 cup chopped fresh green beans
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Optional: fresh parsley, grated Parmesan, lemon zest

Instructions:

1. Heat olive oil in a pot over medium heat. Add leek/onion and garlic, and sauté until soft.
2. Add potatoes, broth, and thyme. Simmer for 10 minutes.
3. Add navy beans and green beans, and cook for another 10 minutes until tender.
4. Season with salt and pepper. Add a sprinkle of lemon zest or chopped parsley if desired.
5. Serve warm, or let cool slightly and enjoy at room temperature.

This soup is a comforting, veggie-packed option that’s perfect for showcasing garden-fresh green beans and potatoes.

It’s light enough for warm weather, but still grounding and satisfying.

Cucumber and Bean Gazpacho

This chilled cucumber and bean gazpacho is a unique twist on the classic Spanish summer soup.

It combines the refreshing crunch of cucumber with the smooth texture of beans, creating a soup that’s light and hydrating, yet filling enough to be a meal. It’s perfect for summer gatherings or when you’re craving something cool and light.

Ingredients:

• 1 large cucumber, peeled and chopped
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 1/2 red onion, chopped
• 1 small garlic clove
• 1/4 cup fresh parsley, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 1/2 cups cold water or vegetable broth
• Salt and pepper to taste
• Optional garnish: diced tomatoes, fresh mint, or a drizzle of olive oil

Instructions:

1. In a blender, combine cucumber, beans, red onion, garlic, parsley, red wine vinegar, and olive oil.
2. Add cold water or vegetable broth to thin the soup to your desired consistency.
3. Blend until smooth, then taste and adjust seasoning with salt and pepper.
4. Chill the soup in the refrigerator for at least an hour before serving.
5. Serve cold, garnished with diced tomatoes, fresh mint, or a drizzle of olive oil.

This cucumber and bean gazpacho is not only refreshing but also nutrient-packed, offering a cool and satisfying option for summer days.

It’s perfect for staying hydrated and feeling light but still nourished.

Spicy Bean and Roasted Tomato Soup

A burst of summer flavor in every spoonful, this spicy bean and roasted tomato soup is vibrant, zesty, and just the right amount of heat.

Roasting the tomatoes enhances their sweetness, while the beans provide protein and heartiness. It’s a balanced dish that’s comforting but not too heavy for the warmer months.

Ingredients:

• 1 pint cherry or grape tomatoes
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast them on a baking sheet for 15–20 minutes, until they burst and become caramelized.
2. While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Sauté the onion and garlic until soft.
3. Add the black beans, diced tomatoes, cumin, paprika, and red pepper flakes. Stir to combine.
4. Add the roasted tomatoes and vegetable broth to the pot. Simmer for 10–15 minutes to let the flavors blend.
5. Use an immersion blender to partially puree the soup, or leave it chunky if you prefer.
6. Season with salt and pepper and serve garnished with fresh cilantro.

This soup strikes a perfect balance between heat, acidity, and richness, making it a perfect choice for a summer evening.

The roasted tomatoes bring out an incredible depth of flavor, while the beans make it filling without being too heavy.

White Bean and Spinach Soup with Basil Pesto

This fresh, bright white bean and spinach soup is an easy-to-make summer dish that’s perfect for cooling off without sacrificing flavor or substance.

The addition of basil pesto adds an aromatic layer that transforms this simple soup into something special. It’s hearty, full of greens, and packed with protein from the beans.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fresh spinach, roughly chopped
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/4 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Optional garnish: Parmesan shavings or extra pesto

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add spinach and cook for 2-3 minutes, just until wilted.
3. Stir in the white beans and vegetable broth, and bring to a simmer.
4. Let the soup cook for 10-15 minutes, allowing the flavors to meld together.
5. Remove from heat and stir in the basil pesto. Taste and adjust seasoning with salt and pepper.
6. Serve warm, garnished with Parmesan or a dollop of extra pesto if desired.

This white bean and spinach soup is light, fresh, and easy to make, but the pesto adds richness and depth that elevates the dish.

It’s a perfect option for a quick, healthy meal on a summer day.

Tomato, Basil, and Bean Soup

This refreshing tomato, basil, and bean soup captures the essence of summer with its ripe tomatoes, fragrant basil, and hearty beans.

It’s a simple yet delicious combination of fresh vegetables and beans that’s perfect for a warm day. You can enjoy it warm or chilled—either way, it’s a delightful dish for any summer occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fresh diced tomatoes (or 1 can diced tomatoes)
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Optional: Crusty bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 3-4 minutes.
2. Add the tomatoes, beans, vegetable broth, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, allowing the flavors to combine.
3. Season with salt and pepper, and stir in fresh basil just before serving.
4. Serve warm with a side of crusty bread for dipping or let it cool for a refreshing chilled option.

This soup embodies the taste of summer with its juicy tomatoes and fragrant basil.

The beans add creaminess, making it a satisfying yet light dish perfect for any summer meal.

Sweet Potato and Black Bean Soup

Sweet potatoes and black beans are a powerhouse duo that brings together earthy sweetness and heartiness in this delicious summer soup.

It’s vibrant, packed with flavor, and filled with nutrients to keep you energized. The addition of lime and cilantro makes it feel fresh and zesty, perfect for the warm weather.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft.
2. Add the cubed sweet potatoes, black beans, vegetable broth, cumin, and smoked paprika.
3. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky if you prefer.
5. Stir in the lime juice, season with salt and pepper, and garnish with fresh cilantro.
6. Serve warm or at room temperature for a light but satisfying summer meal.

This sweet potato and black bean soup offers a combination of flavors and textures that’s both sweet and savory, making it a wonderful option for a nourishing summer meal.

Roasted Garlic and White Bean Soup with Kale

This roasted garlic and white bean soup with kale is a deeply flavorful dish that’s perfect for the transitional days when the temperature is starting to rise but you still crave something hearty.

Roasting the garlic brings out its natural sweetness, while the beans and kale provide a great balance of protein and vitamins.

Ingredients:

• 1 tablespoon olive oil
• 1 bulb garlic, roasted (see instructions for roasting)
• 1 small onion, diced
• 2 cups kale, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Optional: grated Parmesan for serving

Instructions:

1. To roast the garlic, preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast for 30–35 minutes until soft and caramelized.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened.
3. Squeeze the roasted garlic cloves out of their skins and add to the pot, mashing them as you stir.
4. Stir in the chopped kale, beans, vegetable broth, and thyme, and bring to a simmer. Cook for 10–15 minutes until the kale is tender.
5. Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan for an extra burst of flavor.

This roasted garlic and white bean soup is comforting and packed with savory flavors.

The roasted garlic gives it a rich depth, while the kale and beans make it nutrient-packed and filling, ideal for summer evenings.

Pea and Mint Bean Soup

This vibrant and refreshing pea and mint bean soup is the perfect way to celebrate the arrival of summer produce.

The combination of sweet peas, fresh mint, and hearty beans makes this a light yet satisfying dish. It’s ideal for an afternoon meal or a first course at a summer dinner party.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh or frozen peas
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Optional garnish: extra mint leaves, a dollop of yogurt

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in peas and vegetable broth. Bring to a simmer and cook for 5–7 minutes, until the peas are tender.
3. Add the white beans and continue to simmer for an additional 5 minutes.
4. Stir in fresh mint leaves and lemon juice, then use an immersion blender to partially blend the soup, leaving some texture, or blend fully if you prefer a smoother soup.
5. Season with salt and pepper to taste and serve warm or chilled.
6. Garnish with extra mint leaves or a dollop of yogurt for a creamy touch.

This pea and mint bean soup is incredibly refreshing with its light texture and fresh flavors.

It’s a perfect soup for those hot summer days when you crave something cool yet nourishing.

Corn and Black Bean Soup

This corn and black bean soup is a hearty yet refreshing dish with a satisfying balance of sweetness and spice.

The combination of fresh corn, black beans, and a touch of lime gives it a flavorful kick that’s perfect for summer. It’s light, filling, and can easily be enjoyed as a main course.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh corn kernels (or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3-4 minutes.
2. Stir in corn, black beans, diced tomatoes, vegetable broth, cumin, and chili powder. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes.
3. Stir in lime juice and season with salt and pepper to taste.
4. Serve warm, garnished with fresh cilantro and a squeeze of lime if desired.

This soup brings together the sweetness of corn, the heartiness of black beans, and a zesty kick from lime and spices.

It’s a great way to enjoy summer’s bounty and can be easily customized with your favorite toppings.

Zucchini, Bean, and Pesto Soup

A simple and delicious zucchini, bean, and pesto soup that’s light yet packed with flavor.

The creamy white beans provide protein and texture, while the fresh zucchini and pesto bring a burst of summer flavor. It’s a quick and satisfying soup that’s perfect for a light meal or appetizer.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium zucchinis, diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/4 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh Parmesan for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
2. Add the diced zucchini and cook for 5–7 minutes until slightly tender.
3. Stir in the white beans and vegetable broth, and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
4. Stir in the basil pesto and season with salt and pepper.
5. Use an immersion blender to blend the soup to your desired texture, or leave it chunky for a heartier option.
6. Serve warm, topped with fresh Parmesan if desired.

This zucchini, bean, and pesto soup is a wonderful summer dish that’s fresh and full of bright flavors.

The pesto adds a delicious herbal depth that pairs perfectly with the zucchini and beans.

Summer Bean and Vegetable Chowder

This summer bean and vegetable chowder is a light, creamy soup that combines the goodness of fresh summer vegetables with hearty beans for a comforting yet refreshing dish.

The chowder has a rich texture, thanks to the beans, while the vegetables add color and a burst of flavor. It’s perfect for serving at summer picnics or a light dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium potatoes, diced
• 1 cup fresh corn kernels (or frozen)
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup milk or cream (optional for extra creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Add diced potatoes, corn, and green beans, cooking for about 5 minutes.
3. Stir in white beans, vegetable broth, thyme, and smoked paprika. Bring to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
4. Stir in milk or cream, if using, and season with salt and pepper to taste.
5. Serve warm, garnished with fresh parsley.

This chowder is hearty yet light enough for a summer meal, with the beans adding creaminess and the vegetables providing a refreshing texture.

It’s an ideal dish to enjoy when you want something filling without being too heavy.

Chilled Bean and Avocado Soup

For a truly refreshing soup, this chilled bean and avocado soup is a perfect choice. The creamy texture of avocado blends beautifully with the smoothness of the beans, while the chill factor makes it incredibly refreshing on a hot summer day.

This is a no-cook, quick recipe that can be prepped in minutes and enjoyed right away.

Ingredients:

• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 1 ripe avocado, peeled and pitted
• 1 cup vegetable broth or water
• Juice of 1 lime
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro or chives for garnish
• Optional: sliced radishes or diced tomatoes for topping

Instructions:

1. In a blender, combine the white beans, avocado, vegetable broth or water, lime juice, cumin, and chili powder.
2. Blend until smooth and creamy. If the soup is too thick, add more broth or water until you reach the desired consistency.
3. Taste and adjust the seasoning with salt and pepper.
4. Chill the soup in the refrigerator for at least an hour before serving.
5. Serve cold, garnished with fresh cilantro, chives, and optional toppings like radishes or diced tomatoes.

This chilled soup is the ultimate summer refresher—smooth, creamy, and tangy with the lime and avocado.

It’s easy to make, and it’s a great dish for picnics or casual lunches.

Moroccan Spiced Bean Soup

This Moroccan spiced bean soup is a flavorful, exotic dish that’s packed with warm spices like cumin, coriander, and cinnamon.

The combination of beans and vegetables makes it filling, while the spices transport you to a faraway place, making it perfect for an adventurous summer meal. This soup can be served warm or at room temperature for a unique twist on traditional summer soups.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas or white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh cilantro or parsley, chopped
• Optional: a dollop of yogurt or tahini for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant.
2. Stir in diced carrot and zucchini and cook for 5 minutes.
3. Add chickpeas or white beans, diced tomatoes, vegetable broth, cumin, coriander, and cinnamon. Bring the soup to a simmer and cook for 20 minutes, until the vegetables are tender and the flavors meld together.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature, garnished with fresh cilantro or parsley and a dollop of yogurt or tahini if desired.

This Moroccan spiced bean soup is a beautiful combination of warming spices and fresh ingredients.

It’s perfect for anyone who loves bold flavors but still wants a light and satisfying soup for summer.

Lemon and White Bean Soup with Spinach

This lemon and white bean soup with spinach is bright, tangy, and full of fresh flavors.

The combination of zesty lemon, creamy beans, and nutritious spinach creates a refreshing yet hearty soup that’s perfect for a summer meal. It’s light but satisfying and comes together quickly for an easy, healthy dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup fresh spinach, roughly chopped
• Juice of 1 lemon
• Zest of 1 lemon
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 3–4 minutes.
2. Stir in the white beans and vegetable broth, bringing the mixture to a simmer.
3. Once simmering, add the spinach and thyme. Cook for an additional 5 minutes, or until the spinach wilts and the beans are heated through.
4. Stir in the lemon juice and lemon zest, then season with salt and pepper to taste.
5. Serve warm, garnished with fresh parsley.

This soup is the perfect balance of bright citrus and creamy beans, with the spinach adding an extra boost of nutrition.

It’s light, refreshing, and a great choice for a summer lunch or dinner.

Tomato, Bean, and Basil Soup

This simple yet flavorful tomato, bean, and basil soup is a great way to enjoy fresh summer tomatoes.

It combines juicy tomatoes with hearty beans and the fragrant aroma of fresh basil, making for a satisfying and light dish. It’s ideal for enjoying on a warm day when you want something hearty yet refreshing.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fresh tomatoes, diced (or 1 can diced tomatoes)
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 3 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional: grated Parmesan for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant.
2. Add the fresh or canned tomatoes, white beans, and vegetable broth. Bring to a simmer and cook for 10–15 minutes.
3. Stir in the chopped basil and oregano. Season with salt and pepper to taste.
4. Serve warm, topped with grated Parmesan if desired.

This soup offers a perfect balance of fresh tomato flavor with the creaminess of beans, while basil and oregano add aromatic depth.

It’s a simple yet satisfying dish that showcases the best of summer’s produce.

Summer Bean and Pesto Soup

This summer bean and pesto soup brings together the richness of beans with the freshness of pesto, making for a light yet indulgent soup that’s bursting with flavor.

The pesto adds a herbal depth, while the beans provide heartiness. It’s the perfect dish for a quick and easy summer meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/4 cup fresh basil pesto (store-bought or homemade)
• 1/2 teaspoon lemon zest
• Salt and pepper to taste
• Optional: crumbled feta or fresh Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant.
2. Stir in the white beans and vegetable broth, bringing the mixture to a simmer.
3. Once simmering, stir in the basil pesto and lemon zest. Cook for an additional 5 minutes to allow the flavors to combine.
4. Season with salt and pepper to taste.
5. Serve warm, topped with crumbled feta or fresh Parmesan if desired.

This soup is wonderfully aromatic, with the pesto adding a rich, herbal flavor that pairs beautifully with the beans.

The addition of lemon zest brightens the dish, making it a perfect choice for a light yet flavorful summer soup.