This soup is packed with vegetables, giving it an amazing flavor that is great any time of the year. Try making the soup with the freshest veggies you can find for added nutrients and flavor!

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Hearty Vegetable Bean Soup

Yield: 6

Author: Malina Malkani

Prep time: 45 MinCook time: 60 MinTotal time: 1 H & 45 M

This soup is packed with vegetables, which gives it a rich, amazing flavor, but feel free to swap vegetables in or out based on availability and/or preference. It freezes well and is a great candidate for batch cooking. Cook when you have time, then freeze the extra in serving-size, microwave-safe containers so you can easily reheat when you need a hot, healthy meal. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission, but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!

Ingredients

2 medium yellow onions, roughly chopped
2 cans red kidney beans, rinsed and drained (cannellini beans work too)
6 cloves garlic, minced
3 medium carrots, chopped, about 2 cups
2 celery stalks, chopped, about 1 cup
2 medium turnips, peeled and chopped, about 1.5 cups
2 medium parsnips, peeled and chopped, about 1 cup
1 medium leek (white part only), chopped, about 1 cup
½ small green cabbage, roughly chopped
3 cups baby spinach
1 yellow or red bell pepper, de-seeded and chopped
3 cups diced tomatoes, with juices (one 28-ounce can)
8 cups vegetable broth
3 bay leaves
¾ cup chopped fresh parsley
1 teaspoon dried oregano
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
5 tablespoons pesto
Salt, freshly ground black pepper, red pepper flakes (optional; to taste)
Parmesan cheese (optional; garnish)

Instructions

In a large soup pot, heat olive oil over medium heat. Add chopped onions and sauté until they soften and begin to caramelize, about 8-10 minutes. Reduce the heat, add minced garlic, and sauté until fragrant, about 1 minute.
Add the vegetable broth and bay leaves. Turn up the heat to high until the mixture comes to a boil.
Add all remaining vegetables (carrots, celery, turnips, parsnips, leek, cabbage, bell pepper, and tomatoes). When the soup starts to simmer, reduce the heat to low, cover, and cook for 30 minutes.
Stir in the beans, parsley, oregano, and any optional seasonings (salt, pepper, or red pepper flakes). Bring soup back to a boil, then remove from heat.
Discard the bay leaves. Stir in pesto and lemon juice. Taste and adjust seasonings as needed.
Serve hot, ladled into bowls and garnished with a sprinkle of Parmesan cheese (optional).

Notes

Please note that this recipe contains dairy.

Make it a meal! Serve with a slice of sourdough bread for a cozy, wholesome dinner or lunch.

Nutrition Facts

Calories

401

Fat

14 g

Sat. Fat

3 g

Carbs

58 g

Fiber

17 g

Net carbs

41 g

Sugar

18 g

Protein

15 g

Sodium

1928 mg

Cholesterol

4 mg

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