This Vegetable Soup with Beans is a warm, hearty dish filled with fresh vegetables and tender beans. It’s healthy, filling, and perfect for any time of the year. The flavors are simple but comforting.
I find chopping the veggies relaxing, though sometimes I forget to stop! It makes me happy to see the colorful soup coming together.
If you want, add a splash of lemon juice when serving for a bright finish or toss in some spinach for extra greens. Easy and tasty every time!
Ingredients & Substitutions
White beans: I recommend great northern or cannellini beans, which add creaminess. Rinse and drain them well. If you prefer, canned beans are quick, or use cooked dried beans for more flavor. Soaking dried beans overnight cuts down on cooking time.
Carrots: Diced carrots bring sweetness and color. Fresh carrots are best, but frozen work too. If you’re in a pinch, you can substitute parsnips for a slightly different flavor. Peel for a polished look, or skip if they’re young and tender.
Celery: Chopped celery adds a fresh, crunchy note. Use stalks with bright green color; older ones can be bitter. If celery isn’t available, a dash of celery seed or fennel can mimic its flavor.
Onion: Yellow or sweet onions work well, providing depth and aroma. Use about one medium onion; sauté until translucent. Shallots or onion powder can be substitutes, but fresh adds the best flavor.
Vegetable broth: Vegetable broth forms the soup’s base. Use homemade or store-bought. For richer flavor, add a splash of soy sauce or a squeeze of lemon juice. Water with bouillon works in a pinch, but broth keeps the soup flavorful.
How do I make sure the vegetables are tender but not mushy?
Cook the vegetables at a gentle simmer rather than a rolling boil. Add carrots, celery, and onion first and simmer until just tender—about 15-20 minutes.
- Check tenderness with a fork; they should be soft but not falling apart.
- Adjust cooking time based on vegetable size—smaller pieces cook faster.
- If adding beans later, add them late so they don’t overcook and turn mushy.
How to Make Vegetable Soup with Beans?
Ingredients You’ll Need:
Vegetables
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
Beans & Broth
- 1 can (15 oz)of beans (kidney, black, or navy), drained and rinsed
- 6 cups vegetable broth
Other Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme or oregano
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables
Chop carrots, celery, and onion. Mince garlic cloves. Gather all ingredients ready to cook.
2. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add onion and garlic. Cook for 2-3 minutes until fragrant.
3. Add vegetables and cook
Add carrots and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until they soften.
4. Pour in broth and beans
Stir in vegetable broth, beans, thyme, salt, and pepper. Bring to a boil over high heat.
5. Simmer the soup
Reduce heat to low. Cover and simmer for 20-25 minutes until vegetables are tender and flavors meld.
6. Serve the soup
Taste and adjust seasoning if needed. Ladle into bowls and enjoy your vegetable soup with beans.
