25+ Delicious Vegetarian Bean Soup Recipes to Warm Your Heart

When the weather turns cold or when you’re in need of a comforting, hearty meal, few things are as satisfying as a big bowl of vegetarian bean soup.

These nutrient-packed soups are not only easy to make, but they’re also versatile, allowing you to use a variety of beans, fresh vegetables, and herbs to create the perfect balance of flavor.

Whether you prefer creamy, brothy, or chunky soups, there’s a vegetarian bean soup recipe out there to suit every taste and dietary preference.

Packed with protein, fiber, and essential nutrients, these soups are ideal for anyone looking to enjoy a wholesome, plant-based meal.

In this blog, we’ve rounded up 25+ delicious vegetarian bean soup recipes that will not only satisfy your hunger but also provide all the nourishment your body craves.

From classic favorites like lentil soups and chili to unique creations like white bean and kale soup, you’ll find a wide range of options perfect for lunch, dinner, or meal prepping.

25+ Delicious Vegetarian Bean Soup Recipes to Warm Your Heart

Vegetarian bean soups are a fantastic way to pack in a ton of plant-based goodness while keeping your meals simple, satisfying, and full of flavor.

These 25+ recipes showcase the diverse ways beans can be used to create nutritious, comforting soups for any occasion.

Whether you’re in the mood for a smoky, spicy soup or something creamy and hearty, there’s a vegetarian bean soup recipe here to match your craving.

Not only are these soups easy to make and affordable, but they also offer endless possibilities for customization.

So next time you need a comforting bowl of soup, turn to these recipes for a warm and healthy meal you’ll love.

Hearty Mixed Bean and Vegetable Soup

This Hearty Mixed Bean and Vegetable Soup is a comforting bowl of goodness that’s packed with plant-based protein, fiber, and nutrients. Featuring a medley of beans like kidney, black, and pinto, paired with vibrant vegetables and aromatic herbs, this soup is a perfect choice for a chilly evening or a nutritious meal prep option. It’s easy to make, customizable, and absolutely delicious.

Ingredients

• 1 cup dried mixed beans (or 1 can each of kidney, black, and pinto beans, drained and rinsed)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup chopped tomatoes (or 1 can diced tomatoes)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Prepare the Beans: If using dried beans, soak them overnight, then cook until tender. Set aside.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté until softened (about 5 minutes).
3. Add the Beans and Broth: Stir in the cooked (or canned) beans, zucchini, tomatoes, vegetable broth, thyme, smoked paprika, and bay leaf. Bring to a boil.
4. Simmer: Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally.
5. Season and Serve: Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley. Serve warm.

This hearty soup is a meal in itself, full of robust flavors and nourishing ingredients. It pairs wonderfully with crusty bread or a light salad. Customize it by adding seasonal vegetables or your favorite beans for a personal touch.

Creamy White Bean and Spinach Soup

Creamy and comforting, this White Bean and Spinach Soup delivers a luscious texture without the need for heavy cream. The richness comes from pureed white beans, making it not only dairy-free but also protein-packed. With the freshness of spinach and a hint of garlic, this soup is a wholesome and satisfying option for lunch or dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 4 cups fresh spinach
• Juice of 1 lemon
• Salt and pepper, to taste
• Crushed red pepper flakes, for garnish (optional)

Instructions

1. Sauté the Aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until fragrant and translucent.
2. Blend the Beans: Add the white beans and vegetable broth. Bring to a simmer, then blend half of the soup using an immersion blender for a creamy texture (or transfer to a blender carefully).
3. Add Spinach and Seasonings: Stir in oregano, cumin, spinach, and lemon juice. Cook until the spinach wilts, about 5 minutes.
4. Adjust and Serve: Season with salt and pepper to taste. Garnish with crushed red pepper flakes if desired.

This creamy white bean soup is perfect for those seeking comfort food with a healthy twist. It’s quick to prepare, easy to store, and versatile enough to pair with your favorite sides. Enjoy its rich, creamy texture and refreshing spinach flavor all year round.

Spicy Black Bean and Sweet Potato Soup

Warm up with this flavorful Spicy Black Bean and Sweet Potato Soup, a perfect blend of sweet, smoky, and spicy notes. The natural sweetness of sweet potatoes complements the earthiness of black beans, while chipotle peppers and spices add a kick. This soup is not only vegan but also a powerhouse of nutrients, making it ideal for meal prep or an energizing weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 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 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Sauté Base Vegetables: Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened.
2. Add Sweet Potatoes and Spices: Stir in sweet potatoes, cumin, smoked paprika, and chili powder. Cook for 2-3 minutes.
3. Combine Ingredients: Add black beans, tomatoes, vegetable broth, and chipotle pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
4. Finish and Serve: Stir in lime juice, season with salt and pepper, and garnish with fresh cilantro. Serve hot.

This spicy black bean and sweet potato soup is a vibrant and nutrient-packed meal that will delight your taste buds. Its balance of heat and sweetness makes it a favorite for cozy nights or gatherings. Pair it with tortilla chips or avocado slices for an extra treat.

Lentil and Bean Chili Soup

This Lentil and Bean Chili Soup is a hearty, flavorful dish that’s both filling and nutritious. With a mix of lentils, kidney beans, and black beans, it’s packed with plant-based protein and fiber. The rich blend of spices and tomatoes creates a warming soup that’s perfect for any occasion. Whether served on a chilly day or as a meal prep option, this soup is a crowd-pleaser for all.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup dried green lentils, rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
2. Add Beans and Lentils: Stir in kidney beans, black beans, lentils, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cayenne. Bring to a boil.
3. Simmer: Reduce heat to low and let simmer for 30-40 minutes, or until the lentils are tender and the soup thickens. Stir occasionally.
4. Season and Serve: Adjust seasoning with salt and pepper. Garnish with fresh cilantro or green onions before serving.

This Lentil and Bean Chili Soup is perfect for a cozy night or a nutritious lunch. The lentils and beans provide a satisfying texture while the spices add depth of flavor. Whether you enjoy it on its own or with a side of cornbread, this soup is a heartwarming treat that’s sure to please everyone.

Roasted Tomato and White Bean Soup

A twist on traditional tomato soup, this Roasted Tomato and White Bean Soup is creamy, flavorful, and packed with nutrients. Roasting the tomatoes brings out their natural sweetness, which pairs beautifully with the creamy texture of white beans. It’s an easy and comforting vegetarian soup that’s perfect for weeknight dinners or meal prep.

Ingredients

• 6 large tomatoes, halved
• 2 tablespoons olive oil, divided
• 1 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 basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Roast the Tomatoes: Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes until softened and caramelized.
2. Sauté Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
3. Blend the Soup: Add the roasted tomatoes, white beans, vegetable broth, basil, and thyme to the pot. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy.
4. Season and Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh basil leaves before serving.

This Roasted Tomato and White Bean Soup is a perfect fusion of rich flavors and creamy textures. The roasted tomatoes bring a natural sweetness, while the beans add depth and creaminess. It’s a wonderfully simple soup that can be enjoyed with a slice of garlic bread or a light salad for a complete meal.

Moroccan Chickpea and Bean Soup

This Moroccan Chickpea and Bean Soup is a flavorful and aromatic dish, inspired by the spices of Morocco. With chickpeas, cannellini beans, and a blend of warm spices like cumin, coriander, and cinnamon, this soup offers a unique twist on traditional bean soups. It’s comforting, rich in protein and fiber, and perfect for those who enjoy bold flavors.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon harissa paste (optional, for added spice)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add Spices and Beans: Stir in cumin, coriander, cinnamon, chickpeas, cannellini beans, diced tomatoes, vegetable broth, tomato paste, and harissa paste (if using). Bring to a boil.
3. Simmer: Reduce the heat and let the soup simmer for 25-30 minutes, allowing the flavors to meld together.
4. Season and Serve: Taste and adjust with salt and pepper. Garnish with fresh cilantro and serve warm.

This Moroccan Chickpea and Bean Soup is a wonderful fusion of flavors and textures. The aromatic spices give it a deep, warming flavor, while the beans provide a hearty, satisfying base. Serve it with a side of flatbread or couscous for an extra treat, and enjoy the unique and vibrant flavors in every bite.

Spicy Pinto Bean and Corn Soup

This Spicy Pinto Bean and Corn Soup combines the richness of pinto beans with the sweetness of corn, all spiced up with a touch of heat. It’s a simple, vibrant soup that’s perfect for warming up on a cool day. Packed with fiber, protein, and flavor, this vegetarian soup is satisfying, quick to prepare, and ideal for a weeknight meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 4-5 minutes until softened and fragrant.
2. Add Beans and Corn: Stir in pinto beans, corn, vegetable broth, cumin, chili powder, paprika, cayenne pepper, salt, and black pepper. Bring to a boil.
3. Simmer: Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
4. Blend (Optional): For a smoother texture, blend part of the soup with an immersion blender or in a regular blender.
5. Season and Serve: Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with lime wedges on the side.

This Spicy Pinto Bean and Corn Soup offers a delightful balance of sweetness and heat. It’s a quick and healthy meal that can be prepared in under 30 minutes. With the addition of lime and cilantro, it has the perfect refreshing touch. Enjoy this filling soup with your favorite bread or a light salad for a complete meal.

Cabbage and Bean Soup

This Cabbage and Bean Soup is a comforting, nourishing dish that’s easy to prepare and full of fiber. The tender cabbage pairs perfectly with the beans, creating a hearty, filling soup. With a light tomato broth and savory seasonings, this soup is not only delicious but also perfect for a healthy, low-calorie meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 small head of cabbage, chopped
• 1 can (15 oz) white beans (cannellini or great northern), 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 salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley, for garnish

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add Cabbage: Stir in chopped cabbage and cook for another 5 minutes, allowing it to wilt slightly.
3. Add Beans and Broth: Add the white beans, diced tomatoes, vegetable broth, basil, oregano, salt, pepper, and red pepper flakes. Bring to a boil.
4. Simmer: Reduce the heat and simmer for 20-25 minutes, until the cabbage is tender and the flavors have melded.
5. Season and Serve: Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

This Cabbage and Bean Soup is a light yet satisfying meal, with a perfect balance of flavors. The cabbage offers a mild and comforting base, while the beans add richness and protein. This soup is low in calories but high in nutrients, making it an ideal choice for a healthy lunch or dinner. Pair with whole-grain bread for a hearty meal.

Vegetarian Bean and Kale Soup

Packed with protein, fiber, and greens, this Vegetarian Bean and Kale Soup is a healthy, hearty option for any time of the year. The rich beans and tender kale are simmered in a flavorful broth, making for a wholesome soup that’s both filling and nutritious. With a subtle hint of garlic and thyme, this dish is perfect for a light yet satisfying dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and softened, about 5 minutes.
2. Add Beans and Broth: Stir in the cannellini beans, kidney beans, and vegetable broth. Bring to a boil.
3. Add Kale and Seasoning: Add the chopped kale, thyme, salt, and pepper. Reduce the heat and let it simmer for 15-20 minutes until the kale is tender.
4. Finish and Serve: Stir in lemon juice, taste, and adjust seasoning as needed. Garnish with fresh parsley and serve warm.

This Vegetarian Bean and Kale Soup is a nutritious and delicious option for a cozy meal. The beans offer a hearty texture, while the kale provides a burst of vitamins and minerals. It’s simple, quick, and packed with flavors. Perfect for meal prep, this soup can be enjoyed throughout the week with a slice of crusty bread or on its own.

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a colorful and flavorful dish that combines the natural sweetness of sweet potatoes with the earthy richness of black beans. It’s a comforting, nutrient-dense soup that’s loaded with fiber, vitamins, and minerals. The addition of cumin and lime adds a zesty kick, making it a perfect balance of sweet, savory, and tangy flavors.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium sweet potato, 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
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 4-5 minutes until softened.
2. Add Sweet Potatoes and Spices: Stir in diced sweet potato, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 minutes, stirring occasionally.
3. Add Beans and Tomatoes: Add black beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Finish and Serve: Stir in lime juice, taste, and adjust seasoning. Garnish with fresh cilantro before serving.

This Sweet Potato and Black Bean Soup is a vibrant and hearty dish that’s perfect for a satisfying lunch or dinner. The sweet potatoes add a creamy texture, while the black beans provide protein and fiber. The lime juice adds a refreshing tang that brightens the flavors, making this soup a balanced and wholesome meal that’s easy to prepare and perfect for any day of the week.

Spinach and Bean Soup

A simple yet nourishing dish, Spinach and Bean Soup is a perfect way to get in your greens while enjoying a filling and flavorful meal. The combination of beans and fresh spinach creates a light yet satisfying soup, while the garlic, onion, and vegetable broth provide a savory base. This soup is perfect for anyone looking for a quick, healthy meal that’s also packed with fiber and vitamins.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Grated Parmesan cheese, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Add Beans and Broth: Stir in the white beans and vegetable broth. Bring to a boil.
3. Add Spinach and Seasoning: Add the chopped spinach and oregano, then reduce the heat to a simmer. Cook for another 5-7 minutes, until the spinach is wilted and tender.
4. Finish and Serve: Stir in lemon juice, taste, and adjust seasoning with salt and pepper. Garnish with grated Parmesan cheese before serving.

This Spinach and Bean Soup is a quick and healthy option for a light lunch or dinner. The creamy beans provide a hearty base, while the fresh spinach adds a burst of nutrients and color. The lemon juice and Parmesan cheese elevate the flavors, creating a balanced, flavorful soup that’s as nutritious as it is delicious.

Carrot and Red Lentil Soup

Packed with nutrients and flavors, this Carrot and Red Lentil Soup is a hearty and vibrant dish that’s easy to prepare. The natural sweetness of the carrots pairs beautifully with the earthy taste of red lentils, creating a balanced soup that’s both filling and comforting. This soup is a great source of protein, fiber, and vitamins, making it a perfect choice for a wholesome meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 large carrots, peeled and diced
• 1 cup red lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add Carrots and Spices: Stir in the diced carrots, cumin, turmeric, and cinnamon. Cook for 3 minutes, stirring occasionally.
3. Add Lentils and Tomatoes: Add the red lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Simmer: Reduce the heat to low and simmer for 25-30 minutes, or until the lentils and carrots are tender.
5. Finish and Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

This Carrot and Red Lentil Soup is a vibrant, flavorful dish that’s both satisfying and packed with nutrients. The combination of spices like cumin, turmeric, and cinnamon gives the soup a warming, aromatic flavor, while the carrots and lentils provide a hearty base. Perfect for a light lunch or a comforting dinner, this soup is sure to be a hit with anyone looking for a healthy, plant-based option.

Garbanzo Bean and Tomato Soup

This Garbanzo Bean and Tomato Soup combines the creamy texture of garbanzo beans (chickpeas) with the tangy, sweetness of tomatoes, creating a comforting, hearty soup that’s perfect for cold winter days. It’s a simple, yet satisfying dish, full of fiber and protein, and enriched with the flavors of garlic, basil, and lemon. This soup is quick to prepare and can be made in just one pot.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Add Beans and Tomatoes: Stir in garbanzo beans, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
3. Simmer: Reduce heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
4. Blend (Optional): For a smoother consistency, use an immersion blender to partially blend the soup or blend in batches in a regular blender.
5. Finish and Serve: Stir in lemon juice and taste, adjusting seasoning if needed. Garnish with fresh parsley before serving.

This Garbanzo Bean and Tomato Soup is a delightful combination of creamy beans and tangy tomatoes, with a touch of herbal goodness from basil and oregano. The soup’s simplicity makes it perfect for a quick, weeknight meal, while its rich flavors and texture make it a satisfying option for a more leisurely lunch. Serve with a slice of crusty bread for a complete, comforting meal.

Three-Bean Soup with Butternut Squash

This Three-Bean Soup with Butternut Squash is a nutritious, hearty soup that’s packed with color and flavor. The combination of three types of beans—kidney, cannellini, and black beans—provides a satisfying protein boost, while the sweet, roasted butternut squash adds a natural sweetness and creamy texture. This soup is perfect for warming up on chilly days, and it’s easy to prepare, requiring only a single pot.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 small butternut squash, peeled, seeded, and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• Fresh cilantro, for garnish

Instructions

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Sauté Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
3. Add Beans and Broth: Stir in kidney beans, cannellini beans, black beans, vegetable broth, cumin, coriander, salt, and pepper. Add the roasted butternut squash. Bring to a boil.
4. Simmer: Reduce heat and simmer for 30 minutes, allowing the flavors to meld together.
5. Finish and Serve: Taste and adjust seasoning. Garnish with fresh cilantro before serving.

This Three-Bean Soup with Butternut Squash is a nutritious, flavorful dish that’s both filling and satisfying. The roasted butternut squash adds a creamy texture and a natural sweetness, balancing the hearty beans and savory broth. This soup is not only delicious but also a great way to incorporate more plant-based meals into your diet. Serve with warm, crusty bread for a comforting, balanced meal.

White Bean and Kale Soup

This White Bean and Kale Soup is a light yet nourishing soup that’s full of greens and legumes. The creamy white beans pair beautifully with the earthy, tender kale, creating a satisfying and wholesome meal. With a hint of garlic and a touch of red pepper flakes for heat, this soup is both comforting and packed with nutrients, making it an excellent choice for a healthy lunch or dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 bunch kale, ribs removed and leaves chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon apple cider vinegar
• Grated Parmesan cheese, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Add Beans and Broth: Stir in white beans, vegetable broth, thyme, salt, and pepper. Bring to a boil.
3. Add Kale: Add chopped kale and red pepper flakes (if using). Reduce heat and simmer for 20 minutes, or until the kale is tender.
4. Finish and Serve: Stir in apple cider vinegar, taste, and adjust seasoning. Garnish with grated Parmesan cheese before serving.

This White Bean and Kale Soup is a deliciously nutritious option, full of vitamins, minerals, and protein. The creamy white beans and tender kale provide a hearty base, while the thyme and apple cider vinegar add a tangy flavor. This soup is perfect for a light yet satisfying meal, and it’s quick and easy to make, ideal for a healthy lunch or dinner any day of the week.

Note: More recipes are coming soon!