Vegetable And Bean Soup
A warming, hearty soup loaded with colorful vegetables and creamy beans in a savory tomato broth. Simple pantry staples come together in one pot for a comforting meal that tastes like it simmered all day.
For 4 servings
- prep
Soak the kidney beans overnight.
Rinse the dried kidney beans and soak them in plenty of water for at least 8 hours or overnight. Drain and rinse before using.
- saute · ~8 min
Cook the aromatic base.
1.Heat the olive oil in a large pot over medium heat.2.Add the chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes.3.Add the minced garlic and cook until fragrant, about 1 minute.TIPDon't rush the vegetables — letting them sweat gently builds a deeper flavor base. - mix · ~2 min
Add the beans, tomatoes, and seasonings.
1.Stir in the soaked kidney beans, chopped tomatoes, tomato paste, dried oregano, and dried basil.2.Pour in the water and add the salt. Stir everything together. - boil · ~20 min
Bring to a boil, then reduce to a simmer.
Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot partially, and let it simmer for 20 minutes so the beans become tender and the flavors meld.
TIPKeep the lid slightly ajar — this lets steam escape and helps the broth reduce to the perfect consistency. - simmer · ~10 min
Add the zucchini and green beans.
Stir in the diced zucchini and cut green beans. Continue to simmer uncovered for another 10 minutes, or until all the vegetables are tender but the green beans still have a slight bite.
- mix · ~1 min
Season with black pepper and finish with lemon juice.
Remove the pot from the heat. Stir in the pinch of black pepper and the fresh lemon juice. Taste and adjust seasoning if needed.
TIPThe lemon juice at the end brightens the whole soup — don't skip it. - serve
Ladle into bowls and garnish with fresh parsley.
Serve the soup hot in individual bowls, topped with a sprinkle of freshly chopped parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the kidney beans overnight to ensure even cooking and a creamy texture.
- 2Sauté the onion, carrot, and celery until just softened — don't brown them, for a sweeter broth.
- 3Keep the lid slightly ajar while simmering the beans to allow steam to escape and concentrate flavors.
- 4Add zucchini and green beans in the last 10 minutes so they stay tender but not mushy.
- 5Stir in the lemon juice only after removing the pot from heat to preserve its bright, fresh flavor.
- 6Make a double batch — this soup freezes well for up to 3 months in airtight containers.
Adapt it for your goals.
Low-oil
Skip the olive oil and dry-sauté the onion, carrot, and celery in a splash of water or vegetable broth until soft. This reduces fat without sacrificing depth.
high proteinHigh-protein
Add 200 g of diced extra-firm tofu or cooked shredded chicken along with the zucchini and green beans to boost protein content for a more filling meal.
veganVegan
This recipe is already vegan as written — just ensure your tomato paste and herbs are certified vegan. Serve with crusty bread for a complete plant-based meal.
grain addedGrain-added
Stir in 100 g of cooked brown rice or farro after step 4, and reduce the water by 100 ml. This adds chewy texture and turns the soup into a heartier stew.
Why this is on our healthy list.
Rich in Dietary Fiber
Kidney beans, carrots, and zucchini provide both soluble and insoluble fiber, supporting digestive health and helping maintain steady blood sugar levels.
Packed with Antioxidants
Tomatoes, carrots, and fresh parsley supply lycopene, beta-carotene, and vitamin C, which help fight oxidative stress and support immune function.
Low in Saturated Fat
With only a tablespoon of olive oil and no added cream or butter, this soup is naturally low in saturated fat, making it a heart-friendly choice.
Good Source of Plant-Based Protein
Kidney beans offer a solid dose of plant protein, helping with muscle repair and keeping you full longer without relying on animal products.
Frequently asked questions
Yes. Use one 400 g can of kidney beans (rinsed and drained). Add them in step 5 along with the zucchini, and reduce the simmer time after step 4 to 10 minutes.
