Vegan Vegetable Bean Soup Recipe
🌱 Vegan Vegetable Bean Soup 🥣
This Vegan Vegetable Bean Soup is a colorful one-pot dinner packed with kidney beans, chickpeas, corn, zucchini, carrots, celery, and broccoli. The broth stays light and savory so every vegetable still tastes like itself. It’s the soup you make when the fridge is full of produce and you want something filling without cream.
I love how flexible this is. Use whatever beans you have, keep the vegetables chunky, and let the pot simmer until the kitchen smells like dinner. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bean Soup 💚
- 🌱 Completely vegan
- 🫘 Mixed beans for protein
- 🥕 Loaded with vegetables
- 🍲 One pot
- 🧊 Freezer friendly
- 🍞 Perfect with bread
The Secret to Broth That Tastes Homemade
Sauté the onion, carrot, and celery first. That’s the flavor base. A spoon of tomato paste and a pinch of Italian seasoning give the broth color without turning it into marinara. Add quick-cooking vegetables like zucchini and broccoli at the end so they stay bright instead of mushy.
Frequently Asked Questions ❓
Can I use a mixed-bean can? 🫘
Yes. A can of mixed beans is the easiest shortcut and matches the look of this soup.
How do I keep the vegetables from getting soft? 🥦
Add zucchini and broccoli in the last 8–10 minutes. Root vegetables can go in earlier.
Can I freeze it? 🧊
Yes. Cool completely and freeze for up to 3 months. The vegetables will be a little softer after thawing.
🌱 Vegan Vegetable Bean Soup
Ingredients 🛒
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) chickpeas, drained
- 1 can (15 oz) white or black beans, drained
- 1 cup corn
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions 👩🍳
- Heat the oil in a large pot. Cook the onion, carrots, and celery for 6 minutes.
- Add the garlic and tomato paste. Cook for 1 minute.
- Pour in the broth, beans, corn, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook for 15 minutes.
- Add the zucchini and broccoli. Simmer 8–10 minutes more, until the vegetables are tender.
- Taste, add more pepper if you like, and serve hot.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 230 |
| Protein | 11g |
| Net carbohydrates | 28g |
| Total carbohydrates | 37g |
| Fiber | 9g |
| Total fat | 4g |
| Sodium | 720mg |
Estimates based on mixed beans, vegetables, and broth. Exact numbers may vary by canned bean and broth brand.
Notes & Tips 💡
- A squeeze of lemon at the table brightens the whole bowl.
- If you want it thicker, mash a few beans against the side of the pot.
- Frozen mixed vegetables work in a pinch — add them with the zucchini.
- This is excellent with crusty bread or a grilled vegan cheese sandwich.
This Vegan Vegetable Bean Soup is colorful, filling, and weeknight-easy. A pot of vegetables that actually satisfies. 🥣🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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