Introduction Story
There’s something incredibly nostalgic about a warm bowl of hearty bean soup simmering away on the stovetop. I grew up watching my grandmother make big pots of vegetable-filled soups that could feed an entire crowd. She always believed that a good soup didn’t need expensive ingredients—just fresh vegetables, simple seasonings, and plenty of love. This easy bean soup brings back that same wholesome comfort. It’s the kind of recipe you can whip up on a busy weeknight, let bubble gently as the flavors meld, and enjoy with crusty bread for a cozy, satisfying meal. It’s nourishing, budget-friendly, and endlessly customizable.
Easy Bean Soup with Veggies
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Soup Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans cannellini beans, drained and rinsed
- 1 cup diced tomatoes
- 1 tsp dried thyme
- 1 tsp paprika
- salt & pepper to taste
- 2 cups spinach or kale, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until softened.
- Stir in garlic and cook for 1 minute.
- Add vegetable broth, beans, tomatoes, thyme, and paprika. Stir well.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add spinach or kale and cook until wilted. Season with salt and pepper to taste.
Notes
Nutrition
How to Make This Recipe
Making this easy bean soup with veggies is a simple, comforting process that fills your kitchen with warmth and aroma. Begin by heating olive oil in a large pot over medium heat. As the oil shimmers, toss in your diced onion, carrots, and celery. These three vegetables—the classic mirepoix—create a flavorful, aromatic base for the soup. Sauté until they begin to soften, releasing their natural sweetness. Add minced garlic next, stirring for about a minute. This prevents burning while allowing the garlic to infuse the pot with its unmistakable fragrance.
Once your vegetables are softened, it’s time to build the soup. Pour in vegetable broth, making sure the vegetables are fully submerged. Add the drained and rinsed cannellini beans, which provide heartiness and creaminess without any dairy. Then stir in diced tomatoes, thyme, and paprika. These simple seasonings bring depth and warmth, enhancing the earthy flavors of the beans and vegetables. Bring everything to a gentle boil, then reduce the heat and let the soup simmer. Simmering for about twenty minutes allows the flavors to meld beautifully without requiring hours of cooking.
As the soup gently bubbles, the vegetables soften further, the beans absorb the seasonings, and the broth becomes rich and flavorful. Near the end, stir in chopped spinach or kale. Leafy greens wilt quickly, adding nutrition and vibrant color. Adjust the seasoning with salt and pepper, tasting as you go to achieve the perfect balance.
This soup is wonderfully versatile—you can add zucchini, potatoes, bell peppers, or even corn depending on what you have on hand. It’s equally delicious thickened with a portion blended or left brothy for a lighter feel. Serve hot with a slice of crusty bread or a sprinkle of Parmesan for an extra savory touch. Every spoonful is hearty, nourishing, and deliciously simple.
Conclusion
This easy bean soup with veggies is the perfect recipe for anyone seeking a wholesome, comforting meal without the fuss. Packed with protein-rich beans, colorful vegetables, and warm seasonings, it delivers big flavor with minimal effort. It’s budget-friendly, flexible, and ideal for weeknight dinners or meal prep. Once you taste how satisfying and nourishing homemade bean soup can be, it will quickly become a staple in your kitchen, offering comfort in every bowl.