30+ Hearty and Healthy Vegetable Bean Soup Recipes to Try Today

There’s nothing quite like a warm, hearty bowl of soup to nourish your body and soul.

When it comes to comfort food, vegetable bean soups check all the boxes

they’re packed with nutrients, rich in protein, and incredibly satisfying.

Whether you’re a vegetarian, vegan, or just looking for a wholesome meal, vegetable bean soups offer a great way to enjoy a variety of flavors and textures all in one bowl.

Plus, they’re incredibly versatile—you can use any vegetables or beans you have on hand, making them perfect for both meal prep and using up ingredients from your fridge or pantry.

In this article, we’ve compiled a list of 30+ vegetable bean soup recipes that are full of flavor, easy to make, and perfect for any season.

From hearty classics like lentil and vegetable soups to spicier options like chili bean soups, there’s something for everyone.

So grab your pot, gather your veggies and beans, and get ready to make some of the most comforting, wholesome soups that will keep you coming back for seconds.

30+ Hearty and Healthy Vegetable Bean Soup Recipes to Try Today

Vegetable bean soups are the ultimate comfort food that offers both delicious flavors and powerful nutritional benefits. These soups are full of fiber, vitamins, and protein, making them a satisfying option for lunch or dinner.

Whether you enjoy a light, fresh soup packed with greens or a rich, hearty bowl full of beans and root vegetables, there are endless variations to explore.

With these 30+ recipes, you’re sure to find a few favorites to add to your regular rotation.

They’re perfect for meal prepping, sharing with family, or simply enjoying as a cozy weeknight dinner.

So, get creative, experiment with different ingredients, and most importantly, savor every bite of these healthy and flavorful soups.

Hearty Vegetable & Bean Soup

This hearty vegetable and bean soup is packed with protein-rich beans, tender vegetables, and a flavorful broth. It’s an easy-to-make, nutritious dish that is perfect for cold days or when you’re craving a filling, healthy meal. Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals, this soup has it all. The combination of vegetables like carrots, celery, and spinach with beans like kidney and white beans creates a satisfying meal that’s both comforting and nourishing.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened and fragrant.
2. Add the carrots, celery, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the kidney beans, white beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
4. Season with oregano, thyme, salt, and pepper. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
5. Add the spinach and cook for an additional 5 minutes, until wilted.
6. Taste and adjust seasoning, if necessary.
7. Ladle the soup into bowls and garnish with fresh parsley, if desired.

This vegetable and bean soup is the ultimate comfort food with its rich, savory broth and hearty texture. The medley of fresh vegetables complements the creamy beans, creating a balanced meal. It’s versatile enough to be made with whatever vegetables you have on hand, making it an excellent choice for using up pantry staples. Plus, it stores well in the fridge, so you can enjoy it for multiple meals throughout the week. This soup is a great way to get your daily dose of fiber, vitamins, and minerals!

Spicy Mexican Bean & Vegetable Soup

Packed with bold flavors and a little heat, this spicy Mexican-inspired vegetable and bean soup will liven up your dinner table. Combining hearty beans with corn, tomatoes, and a variety of vegetables, it’s perfect for anyone who loves a flavorful, spicy twist. With ingredients like chili powder, cumin, and fresh cilantro, this soup is not only delicious but also nutrient-dense and perfect for a cozy meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeño, seeds removed and minced
• 2 medium carrots, diced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño, and sauté for 3-4 minutes until softened.
2. Stir in the carrots and bell pepper, and cook for another 5 minutes, allowing the vegetables to soften.
3. Add the black beans, pinto beans, corn, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring the soup to a simmer over medium heat, cooking for 20-25 minutes to allow the flavors to meld.
5. Once the soup is ready, stir in the fresh cilantro and adjust seasoning to taste.
6. Ladle the soup into bowls, and serve with lime wedges for an extra burst of flavor.

This spicy Mexican bean and vegetable soup is full of vibrant flavors and a satisfying kick of heat. The combination of beans, corn, and vegetables creates a filling soup, while the spices give it a depth of flavor that’s both bold and comforting. Topped with fresh cilantro and a squeeze of lime, it’s an irresistible dish that’s perfect for those who enjoy a little spice. It’s a great choice for a warming, hearty meal on a chilly evening and makes excellent leftovers, as the flavors continue to develop the next day.

Creamy White Bean & Kale Soup

This creamy white bean and kale soup is a rich, nourishing meal that’s perfect for anyone looking for a comforting, vegetarian option. The beans give the soup a creamy texture, while the kale adds both flavor and nutrition. Seasoned with garlic, rosemary, and thyme, this soup is a wonderful combination of flavors and textures that will satisfy even the most discerning palates. It’s a fantastic way to enjoy greens while keeping things hearty and filling.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 3 cups fresh kale, chopped
• 1 medium potato, peeled and diced
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh lemon juice (optional, for a bright finish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the dried rosemary and thyme, stirring for 1 minute to release the flavors.
3. Add the white beans, vegetable broth, kale, and diced potato to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
4. Season with salt and pepper to taste. If you prefer a creamier texture, stir in the coconut milk during the last 5 minutes of cooking.
5. Once the soup is done, use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer half of the soup to a blender, then return it to the pot.
6. For a tangy touch, add a squeeze of fresh lemon juice before serving.

This creamy white bean and kale soup is a comforting, nutrient-packed dish that will warm you from the inside out. The white beans provide a rich, creamy texture, while the kale adds a fresh, earthy element. The addition of rosemary and thyme gives the soup an aromatic depth that’s balanced perfectly by the light creaminess of the coconut milk. This soup is perfect for meal prep and can be stored in the fridge for several days, making it a convenient option for busy weeks. It’s a wonderful way to enjoy a vegetable-rich, protein-packed meal that’s as satisfying as it is delicious.

Classic Mediterranean Bean & Vegetable Soup

This Mediterranean-inspired bean and vegetable soup is bursting with fresh flavors and healthy ingredients. Packed with beans, tomatoes, zucchini, and spinach, it’s seasoned with classic Mediterranean herbs like oregano, basil, and rosemary. This soup is light yet filling, making it a great choice for a wholesome lunch or dinner. The rich vegetable broth ties everything together, creating a comforting dish that’s as nutritious as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 zucchini, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Stir in the carrots and zucchini, cooking for an additional 5 minutes until they start to soften.
3. Add the cannellini beans, chickpeas, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
4. Season with basil, oregano, rosemary, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, letting the flavors meld together.
5. Add the chopped spinach and cook for another 3-5 minutes, until the spinach wilts.
6. Taste the soup and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley, if desired.

This Mediterranean bean and vegetable soup is a deliciously light yet hearty meal that’s perfect for any occasion. The combination of beans and vegetables provides a wonderful balance of fiber and nutrients, while the Mediterranean herbs infuse the soup with aromatic and fresh flavors. Whether you’re serving it as a main or a side dish, this soup is a great way to enjoy wholesome, plant-based ingredients in a satisfying, tasty way. It’s perfect for meal prepping, and the leftovers get even better as the flavors continue to develop over time.

Italian Bean & Vegetable Soup

This Italian-inspired bean and vegetable soup is a comforting, classic dish that’s packed with flavorful vegetables, protein-rich beans, and savory Italian seasoning. With ingredients like kale, tomatoes, and white beans, this soup is hearty, nutritious, and satisfying. It’s perfect for those who love the simplicity and richness of traditional Italian cooking. The flavors meld together beautifully, making it a go-to meal for any day of the week.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 can (15 oz) white beans (cannellini or northern), drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cups kale, chopped
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• Fresh Parmesan cheese, grated (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
3. Stir in the white beans, diced tomatoes (with juices), and vegetable broth. Add basil, oregano, salt, and pepper. Bring the soup to a boil, then lower the heat and simmer for 15-20 minutes.
4. Stir in the kale and cook for an additional 5 minutes, until the kale has softened.
5. Add the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
6. Taste the soup and adjust seasoning as needed.
7. Serve hot, topped with grated Parmesan cheese, if desired.

This Italian bean and vegetable soup is a fantastic way to enjoy the heartwarming flavors of Italy. The beans provide a creamy texture, while the kale and pasta make the soup filling and nutritious. The savory broth, infused with herbs like basil and oregano, makes each spoonful delightful. It’s the kind of dish that not only satisfies hunger but also brings comfort, making it ideal for family dinners or meal prep. The addition of Parmesan cheese adds the perfect finishing touch, elevating the flavor to a new level.

Smoky Lentil & Vegetable Bean Soup

A smoky and rich blend of lentils, beans, and vegetables, this smoky lentil and vegetable bean soup offers an enticing twist with the addition of smoked paprika and fire-roasted tomatoes. The earthy flavors of the lentils and beans are complemented by the smoky depth, while vegetables like carrots, celery, and spinach add freshness and nutrition. This soup is an excellent choice for a cozy meal, full of protein, fiber, and bold flavors that will warm you right up.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) green lentils, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the carrots and celery, and cook for an additional 5-7 minutes until they begin to soften.
3. Stir in the kidney beans, green lentils, fire-roasted diced tomatoes, and vegetable broth. Add smoked paprika, cumin, thyme, salt, and pepper.
4. Bring the soup to a boil, then lower the heat and simmer for 25-30 minutes, allowing the lentils to cook through and the flavors to combine.
5. Add the chopped spinach and cook for another 5 minutes, until wilted.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh cilantro, if desired.

This smoky lentil and vegetable bean soup brings a comforting and unique flavor to your table with its smoky undertones and hearty textures. The combination of lentils and beans ensures a protein-packed meal, while the fire-roasted tomatoes provide a rich depth of flavor. The addition of spinach adds color and nutrients, making this soup a well-rounded dish. It’s a wonderful option for meal prep or as a make-ahead dish since the flavors develop even more the next day. Perfect for cozy evenings, this soup is both filling and flavorful.

Sweet Potato & Black Bean Soup

This vibrant and nutritious sweet potato and black bean soup is a perfect blend of sweetness from the potatoes and heartiness from the black beans. Packed with fiber, vitamins, and protein, it’s a fulfilling and healthy meal that’s both light and comforting. The spices, including cumin, chili powder, and smoked paprika, add a warm depth of flavor, making it an ideal dish for chilly evenings. The soup is naturally vegan and gluten-free, making it suitable for various dietary preferences.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• Fresh lime wedges (optional, for serving)
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the diced sweet potatoes to the pot and cook for 5-7 minutes, stirring occasionally.
3. Add the black beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
4. Season with cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in the chopped kale or spinach and cook for an additional 3-5 minutes, until the greens are wilted.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice for extra brightness.

This sweet potato and black bean soup is a flavorful, satisfying, and nutrient-dense meal. The sweet potatoes bring natural sweetness, while the black beans add a hearty texture and protein. The spices elevate the soup’s flavors, making it a comforting dish that’s perfect for any season. It’s a great option for a vegan meal, and the addition of fresh greens makes it even more nourishing. Enjoy it with a squeeze of lime and cilantro for a bright, refreshing finish, or serve it as a main dish for a wholesome, well-rounded meal.

Chunky Vegetable & Bean Soup

This chunky vegetable and bean soup is a perfect choice for those looking for a filling and wholesome meal. With a variety of vegetables like carrots, potatoes, and green beans, paired with protein-rich beans such as kidney and chickpeas, this soup offers a comforting and hearty texture. The light yet flavorful broth, seasoned with herbs like thyme and rosemary, allows the natural flavors of the vegetables to shine. This soup is versatile, and you can easily swap in any vegetables you have on hand, making it a great way to clean out your pantry.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the carrots, potatoes, and green beans to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Add the kidney beans, chickpeas, diced tomatoes (with juices), and vegetable broth. Stir to combine.
4. Season with thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with fresh parsley, if desired.

This chunky vegetable and bean soup is a satisfying, filling meal that’s perfect for feeding a crowd or enjoying throughout the week. The hearty combination of beans and vegetables ensures a balanced and nutritious dish, while the light broth keeps it fresh and flavorful. The thyme and rosemary give it a wonderful depth of flavor without overwhelming the natural sweetness of the vegetables. It’s a versatile soup that can be customized with any vegetables you have on hand and makes an excellent choice for meal prep, as the flavors continue to develop over time.

Carrot & Lentil Bean Soup

This carrot and lentil bean soup is a bright and nourishing dish that’s full of flavor and packed with plant-based protein. The combination of lentils and carrots provides a deliciously hearty base, while the addition of beans like cannellini or chickpeas boosts the protein content even more. With warm spices like turmeric, cumin, and ginger, this soup is as comforting as it is healthy. It’s a great option for those looking for a nutrient-dense meal that’s easy to prepare and full of flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 1 cup dried red lentils, rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 2 cups fresh spinach or kale, chopped
• Fresh lemon wedges (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the carrots to the pot and cook for another 5 minutes.
3. Stir in the red lentils, cannellini beans, diced tomatoes (with juices), and vegetable broth. Add cumin, turmeric, ginger, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and carrots are tender.
4. Stir in the spinach or kale and cook for an additional 3-5 minutes, until wilted.
5. Taste and adjust seasoning as needed.
6. Serve the soup hot, with a squeeze of fresh lemon juice for added brightness.

This carrot and lentil bean soup is a warming and wholesome dish that’s perfect for any time of year. The earthy lentils, sweet carrots, and creamy beans create a satisfying and filling meal, while the turmeric, cumin, and ginger infuse the soup with a comforting warmth. It’s an excellent source of protein, fiber, and essential vitamins, making it a great choice for anyone looking to eat more plant-based meals. With a squeeze of lemon juice, the soup becomes even more refreshing, making it the perfect option for meal prep or a nutritious weeknight dinner.

Roasted Tomato & Bean Soup

This roasted tomato and bean soup combines the richness of slow-roasted tomatoes with hearty white beans and aromatic herbs, creating a deeply flavorful, comforting dish. Roasting the tomatoes enhances their natural sweetness and adds a smoky depth to the soup. Paired with creamy beans like cannellini or navy beans, this soup is both satisfying and nourishing. It’s a simple yet delicious dish that captures the essence of late summer and is perfect for a cozy meal any time of year.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 6 medium tomatoes, halved
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh basil leaves, chopped (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the tomatoes for 25-30 minutes, until they are soft and slightly caramelized.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Add the roasted tomatoes (with juices) and diced tomatoes (with juices) to the pot. Stir to combine.
4. Add the cannellini beans, vegetable broth, basil, oregano, salt, and pepper. Bring the soup to a boil, then lower the heat and simmer for 15-20 minutes.
5. Stir in the balsamic vinegar and adjust seasoning if necessary.
6. Serve the soup hot, garnished with fresh chopped basil.

This roasted tomato and bean soup is a perfect example of how simple ingredients can come together to create a flavorful, comforting meal. Roasting the tomatoes intensifies their natural sweetness, while the creamy beans balance out the acidity of the tomatoes, making each spoonful rich and satisfying. The balsamic vinegar adds a subtle tang that elevates the overall flavor. Whether served as a light meal on its own or paired with crusty bread, this soup is a delicious and easy-to-make option for any season.

Spicy Butternut Squash & Bean Soup

This spicy butternut squash and bean soup is a flavorful, slightly smoky dish that’s perfect for fall and winter. The natural sweetness of the butternut squash pairs wonderfully with the hearty beans and the warmth of spices like cumin, chili powder, and cinnamon. This soup is both satisfying and warming, with just the right amount of heat to make it exciting. It’s a great option for meal prepping or enjoying a cozy dinner with friends and family.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled, seeded, and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the diced butternut squash to the pot and cook for 5-7 minutes, stirring occasionally, until it starts to soften.
3. Stir in the kidney beans, black beans, diced tomatoes (with juices), and vegetable broth. Add cumin, chili powder, cinnamon, salt, pepper, and cayenne pepper (if using).
4. Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, or until the butternut squash is tender.
5. Taste the soup and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro, if desired.

This spicy butternut squash and bean soup offers a perfect balance of sweetness and heat, making it an irresistible and warming dish. The butternut squash provides a creamy texture, while the beans add substance and protein, making the soup both nutritious and filling. The warming spices—cumin, chili powder, and cinnamon—bring a unique depth of flavor, while the optional cayenne pepper adds a nice kick for those who like their soup a little spicier. This soup is a great choice for cooler weather and will leave you feeling both satisfied and cozy.

Zucchini & White Bean Soup

This light yet hearty zucchini and white bean soup is perfect for anyone looking for a healthy, vegetable-packed meal. With the mild flavor of zucchini and the creamy texture of white beans, this soup is both filling and refreshing. The addition of fresh herbs like thyme and basil elevates the flavor, making this soup a versatile option for any season. It’s quick to prepare and makes a wonderful choice for a light lunch or dinner.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 medium zucchini, sliced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced zucchini to the pot and cook for 5-7 minutes, stirring occasionally, until the zucchini starts to soften.
3. Add the cannellini beans, diced tomatoes (with juices), and vegetable broth. Stir to combine.
4. Season with thyme, basil, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, until the zucchini is tender and the flavors have melded.
5. Taste the soup and adjust seasoning as needed.
6. Serve hot, garnished with fresh chopped basil or parsley, if desired.

This zucchini and white bean soup is a light yet hearty option that is both refreshing and satisfying. The creamy beans add texture and protein, while the zucchini contributes a mild, delicate flavor. The addition of herbs like thyme and basil enhances the natural flavors of the vegetables, making this soup both nourishing and full of fresh, vibrant taste. It’s a perfect meal for those seeking a wholesome, plant-based dish that doesn’t take much time to prepare. Enjoy it as a comforting lunch or a light dinner that can easily be doubled for meal prep.

Mediterranean Chickpea & Vegetable Soup

This Mediterranean chickpea and vegetable soup is a vibrant, nutrient-dense dish that combines the rich flavors of Mediterranean cuisine with the heartiness of chickpeas. Loaded with vegetables like tomatoes, spinach, and zucchini, and flavored with oregano, lemon, and garlic, this soup is both fresh and comforting. Chickpeas add plant-based protein, making it a filling yet light meal. It’s perfect for a quick weeknight dinner or a hearty lunch, and its Mediterranean flavors will transport you to the sunny shores of the Mediterranean Sea.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 medium zucchini, chopped
• 2 medium tomatoes, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 2 cups fresh spinach, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the zucchini and tomatoes and cook for 5-7 minutes, until they begin to soften.
3. Stir in the chickpeas, vegetable broth, oregano, thyme, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes.
4. Add the spinach and cook for an additional 3-5 minutes, until wilted.
5. Stir in the lemon juice and taste for seasoning.
6. Serve hot, garnished with fresh parsley, if desired.

This Mediterranean chickpea and vegetable soup is bursting with fresh, vibrant flavors and makes for a satisfying, healthy meal. The combination of chickpeas and vegetables provides a rich source of protein and vitamins, while the lemon juice adds a refreshing tang that balances the earthy flavors of the soup. The Mediterranean-inspired seasonings of oregano and thyme bring depth and warmth, making it a comforting and flavorful dish perfect for any time of year. This soup is also easily customizable—add more vegetables or spices to suit your taste.

Hearty Bean & Kale Soup

This hearty bean and kale soup is packed with fiber, protein, and vitamins, making it a nutritious and filling option for any meal. The combination of white beans, such as cannellini or great northern beans, with nutrient-rich kale creates a robust and satisfying dish. The rich vegetable broth provides a flavorful base, while garlic, rosemary, and thyme add warmth and depth to the soup. It’s perfect for cold weather and is easily made in one pot for minimal cleanup.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• 2 cups kale, chopped
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the white beans, vegetable broth, rosemary, thyme, and turmeric. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes to allow the flavors to develop.
3. Add the chopped kale and cook for an additional 5-7 minutes until the kale is tender.
4. Season with salt and pepper to taste.
5. Serve hot, with a squeeze of fresh lemon juice if desired for added brightness.

This hearty bean and kale soup is a wholesome, filling meal that’s packed with nutritional benefits. The combination of white beans and kale provides a hearty texture, while the vegetable broth and spices create a savory and warming base. The turmeric adds an earthy flavor that complements the greens, making this soup a comforting choice on chilly days. With its high fiber and protein content, this soup will keep you feeling full and satisfied. It’s also easy to prepare and makes excellent leftovers, as the flavors only improve the next day.

Lentil & Spinach Bean Soup

This lentil and spinach bean soup is a simple yet flavorful dish that’s both hearty and healthy. Packed with protein-rich lentils and fiber-packed spinach, this soup is a great option for a light lunch or a filling dinner. The warm spices, like cumin, coriander, and turmeric, add an aromatic depth of flavor, making each spoonful a delightful experience. It’s vegan, gluten-free, and loaded with essential vitamins, making it an excellent choice for those looking for a nutritious meal that’s easy to prepare.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh lemon wedges (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the lentils, white beans, diced tomatoes (with juices), and vegetable broth. Add cumin, coriander, turmeric, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
3. Stir in the chopped spinach and cook for an additional 3-5 minutes until the spinach is wilted.
4. Taste and adjust seasoning as necessary.
5. Serve hot with a wedge of fresh lemon for added brightness.

This lentil and spinach bean soup is a hearty, nutritious dish that’s easy to prepare and full of flavor. The lentils provide a good source of protein, while the spinach adds essential vitamins and minerals. The warm spices—cumin, coriander, and turmeric—add depth and warmth to the broth, making this soup feel both comforting and invigorating. A squeeze of lemon at the end brings a burst of freshness that elevates the overall flavor. This soup is perfect for those looking for a plant-based, nutrient-packed meal that doesn’t sacrifice flavor or satisfaction.

Note: More recipes are coming soon!