Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tbsp olive oil; 1 pcs onion (medium, diced); 3 pcs garlic (cloves, minced); 2 pcs carrot (medium, peeled and diced); 2 pcs celery (stalks, diced); 1 pcs potato (medium, peeled and cubed); 100 g green beans (trimmed and cut into 1-inch pieces); 2 pcs tomato (medium, diced); 0.5 cup kidney beans (dried, soaked overnight and drained); 3 cup water; 1 pcs bay leaf; 0.5 tsp dried thyme; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp lemon juice; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

6/10

A warm, chunky soup loaded with tender vegetables, beans, and a rich tomato broth. Every spoonful is comforting, filling, and naturally wholesome. Perfect for a cozy weeknight dinner with crusty bread on the side.

PREP

15m

COOK

35m

SERVES

1 CUP

224 cal

SERVINGS

METHOD · 5 STEPS

pressure cook · ~15 min
Cook the kidney beans.
Cook the soaked kidney beans in a pressure cooker with 1.5 cups water until soft, about 3-4 whistles. Drain and set aside.
TIPSoak beans overnight to reduce cooking time and improve digestion.
saute · ~5 min
Sauté the aromatics.
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and sauté until fragrant, 30 seconds more.
saute · ~6 min
Build the soup base.
1.Add diced carrots, celery, and potatoes to the pot.
2.Stir and cook for 5 minutes, letting the edges soften slightly.
3.Add tomatoes, cooked kidney beans, thyme, and bay leaf.
TIPA light browning on the vegetables deepens the soup's flavor.
simmer · ~20 min
Simmer until vegetables are tender.
Pour in 3 cups water, season with salt and black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until all vegetables are fork-tender.
TIPKeep the lid slightly ajar if the soup is bubbling too rapidly.
mix · ~1 min
Finish with lemon and parsley.
Remove the bay leaf. Stir in lemon juice, adjust salt and pepper to your liking, then ladle into bowls and garnish with fresh parsley.
TIPTaste before adding salt — the beans and simmered vegetables already carry seasoning.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak kidney beans overnight to reduce cooking time and improve digestibility.
2
Sauté the aromatics until the onion is translucent to build a deep flavor base.
3
Cut carrots, celery, and potato into uniform cubes so they cook evenly.
4
Add the lemon juice just before serving to keep its bright flavor intact.
5
Taste and adjust salt after simmering, as beans and vegetables release their own natural salts.
6
For a thicker soup, mash a few potato cubes against the pot wall before serving.
7
Store leftovers in an airtight container for up to 4 days; the flavors meld beautifully overnight.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the olive oil with a splash of vegetable broth, then sauté the aromatics over medium heat until softened. Reduces fat for a lighter, oil-free version while keeping the soup flavorful.

high protein

High-protein

Add 1 cup of diced cooked chicken breast or extra-firm tofu cubes along with the vegetables. Boosts protein content for a more satiating, post-workout meal.

vegan

Vegan

This soup is already vegan; simply confirm the vegetable broth isn't made with animal base. Use a plant-based garnish like fresh parsley and lemon for a fully vegan bowl.

gluten free

Gluten-free

No modifications needed — this recipe contains no wheat or gluten. Serve with gluten-free crusty bread to keep the meal celiac-friendly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Kidney beans, carrots, and green beans provide soluble and insoluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.

✓