This Vegetable Bean Soup (Quick One Pot) is hearty, healthy, and made with simple pantry beans and vegetables. Ready in about 30 minutes, it’s the perfect weeknight dinner, meal prep soup, or cozy plant-based comfort food.
Why You’ll Love This Recipe
- Quick & easy one-pot meal
- Hearty, filling, and plant-based
- Budget-friendly pantry ingredients
- Family-friendly and customizable
- Perfect for meal prep and leftovers
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 can (15 oz) diced tomatoes
- 3 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup green beans or zucchini, chopped
- 1 cup spinach or kale, chopped
- Fresh parsley or basil, for garnish
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook for 5 minutes until softened.
- Stir in garlic, Italian seasoning, paprika, salt, and pepper; cook 30 seconds.
- Add diced tomatoes, vegetable broth, and beans.
- Bring to a simmer and cook for 15 minutes.
- Stir in green beans (or zucchini) and cook 5 more minutes.
- Add spinach or kale and cook until wilted.
- Taste and adjust seasoning. Serve hot.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon or ladle
- Measuring cups and spoons
Tips & Variations
- Bean swaps: Use chickpeas, black beans, or butter beans.
- Extra protein: Add lentils or cooked pasta.
- Spicy kick: Add red pepper flakes or chili powder.
- Storage: Refrigerate up to 4 days in an airtight container.
- Freezing: Freeze for up to 2 months (great freezer soup!).
Serving Suggestions
- Serve with crusty bread or garlic toast
- Pair with a simple green salad
- Top with grated Parmesan or nutritional yeast
- Drizzle with olive oil or pesto before serving
Nutrition Facts (Approximate per serving)
- Calories: 290
- Carbohydrates: 38g
- Protein: 13g
- Fat: 8g
- Fiber: 11g
Conclusion
This Vegetable Bean Soup (Quick One Pot) proves that healthy comfort food doesn’t need to be complicated. It’s warm, filling, and made with ingredients you probably already have on hand. Save it for busy nights, batch-cook it for the week, and share it with anyone who loves easy homemade soups.
FAQ
Can I freeze vegetable bean soup?
Yes! This soup freezes very well for up to 2 months.
How do I make it ahead of time?
Cook fully, cool, and store in the fridge. Flavors improve the next day.
Can I add pasta or rice?
Absolutely, small pasta or cooked rice works great.
What vegetables work best?
Carrots, celery, zucchini, green beans, spinach, and kale are ideal.
Is this soup vegan?
Yes, as written, it’s completely plant-based.