Traditional recipes

Vegetable Bean Soup Recipe

Vegetable Bean Soup Recipe

Jane Bruce

Vegetable Bean

Admittedly, it’s not the prettiest vegetable dish. I guess the dried red kidney bean was sort of an unfortunate choice (color-wise), so feel free to substitute another kind of dried bean for this soup if purplish-brown doesn’t do it for you.

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  • 20 ounces dried red kidney beans
  • 1 3/4 quart chicken stock
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 head savoy cabbage, cored and chopped
  • 1 pound Yukon Gold potatoes
  • Salt and cayenne, to taste
  • Warm crusty bread, for serving

Recipe Summary

  • 1 tablespoon vegetable oil
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 3 (15 ounce) cans black beans, rinsed and drained, divided
  • 1 (8.75 ounce) can whole kernel corn
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes

Heat oil in a large saucepan over medium heat cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture cook and stir until evenly coated, about 2 minutes.

Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.

Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

Vegetable Bean Soup

I can&rsquot classify myself as very health-minded, since I tend to treat myself way too much. Yet, I do put emphasis on serving balanced meals, which consist a protein, lots of veggies, and a healthy starch. Now when it comes to planning the protein part, chicken, fish or cheese are the first things that pop into mind. But there are so many other options around, such as beans. Beans are inexpensive and super filling dump them into a soup or serve them as/with an entrée. Whoever said you need chicken or meat daily to keep you satisfied? Check out this healthy and wholesome soup recipe. It&rsquos simple, yet so delicious. If up until now you&rsquove only used a bag of beans once a week for chulent, that&rsquos bound to change.

Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes

In large saucepan, heat oil over medium heat cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Easy 7 day vegetable soup diet for quick weight loss!

Hey loves! As many of you have requested, I am back with another weight loss / diet recipe. This time around we will be making the famous vegetable soup diet! This diet recipe is just like the cabbage soup detox diet. However, we use different ingredients. This 7 day soup diet recipe is packed with broccoli, cauliflower, yummy bell green peppers, sweet red bell peppers, onions, carrots, and more!

Since this is a vegetable soup, I like to use low sodium broth ( although regular vegetable broth will work as well!). You can indeed use chicken broth if you’d prefer.

Again, this 7 day weight loss soup diet is just like the cabbage soup diet. The soup its self is like a low glycemic diet. It’s low in sugar & carbs.

Keep in mind that this soup diet is not meant to last longer than 7 days.

  • 1 can white beans (drained)
  • 2 oz./50 g. unsalted butter
  • 1 large onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 large carrot (peeled and finely chopped)
  • 1 celery stalk (finely chopped)
  • 2 pints/1 liter vegetable stock
  • 1 can chopped tomatoes (with juice)
  • Tiny pinch of dried thyme
  • 1 tsp. sugar
  • 1 bay leaf (fresh or dried)
  • Sea salt and pepper

In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent making sure you stir the mixture constantly.

Add the garlic and cook for a further 2 minutes taking care not to burn as this will ruin the soup by making it bitter and acrid. Next, add the carrots and celery and cook for a further five minutes.

To the pan add the stock, the beans, the tomatoes, the thyme, the sugar, and bay leaf and bring to the boil. Reduce to a simmer. Cook gently for 30 mins, or until the carrot and celery are tender - avoid over-stirring to prevent the beans from breaking up. After cooking, remove the bay leaf.

Place half the soup in a food processor and purée. Stir the purée back into the pan and season to taste.

To serve, ladle into warmed soup bowls and garnish with the parsley. Serve the soup in a large bowl as the main course, or a smaller portion as a starter.


Lacinato kale is also sold as dinosaur kale, cavolo nero, and black kale. You can use canned or cooked-from-dried beans here, though dried ones will be even more delicious (especially if you cook them with aromatics, like onion, garlic, and herbs, in the water). Two 15-ounce (425g) cans of beans will yield slightly more than the 2 cups needed here. Roughly 1/3 pound (150g) of dried beans will yield about 2 1/2 cups cooked. Feel free to alter the vegetables according to personal taste or season. I recommend leaving in at least the onion (or leek), garlic, carrots, and celery.

The Easiest Vegetable Bean Soup Recipe

I really wanted to pen a witty post for you today in order to showcase my latest, greatest, and most importantly super simple Vegetable Bean Soup recipe.

However, I have a nine month old child. Yes, she’s days shy of being nine months. Can you believe it? I could go the cliche route and say how did this happen, but we all know the answer (cough, unprotected sex, cough). Anyway, time passes and we age my child nine months and me nineteen years. Seems fair (snort).

Suffice to say, my minutes are limited these days so instead of wasting them with all the words and spouting the virtues of this bounteous and beautiful bowl of nutritional goodness (aside from this rather windy sentence that is), I’m giving you bullet points the Cliff Notes version, if you will.

This Vegetable Bean Soup is good it’s really good, like a full glass of wine in the bathtub, while your partner massages your feet, good. Yeah, it’s like that.

This soup is hearty and sustainable in a fiber filled way. I promise your colon will thank you.

Speaking of bursting, it’s packed with flavor, without a lot of salt, mainly because the baby can’t really have any and this mamma only makes one meal at a time.

Yes, it is tiny human approved. She tore through this soup like it was her job and considering eating, sleeping and you know whating make up the bulk of her daily activities, I’d say she’s knocking it out of the park.

Ave wasn’t the only one digging on this gratifying gulp of nature’s goodness either. It got multiple thumbs up from the Hubby and my mother-in-law.

Equally as interesting, it’s flexible, meaning it’s packed with whatever veggies and beans you find in your fridge and pantry. Don’t have carrots no problem, use celery. No butter beans go with black or kidney. You can mix and match to your heart’s content. Well except for the potatoes. Spuds are a deal breaker for me.

It’s vegan, gluten-free, healthy, clean and all those other fancy buzz words.

More importantly though, this vegetable bean soup is forgiving, like you can leave it on the counter overnight, and it’ll still be tasty and fresh the next day. You could even pull this same stunt two nights in a row.*


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Easy Healthy Spring Vegetable Soup Serving Suggestions

Ideas from Jamie for “pimping up your soup”

  • Try grilling, toasting or baking chunky croutons or slices of ciabatta bread
  • Tear in soft fresh herbs like basil, parsley and mint
  • All sorts of different cheeses can be crumbled and grated over, or stirred in
  • Try a nice dollop of creme fraiche or sour cream on top

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this vegetable bean soup, please give the recipe a star rating below and leave a comment letting me know how you liked it.