Easy Vegetable and Bean Soup

When the chill of winter sets in, I often find solace in a warm bowl of Easy Vegetable and Bean Soup. There’s something incredibly comforting about a hearty soup bubbling away on the stove, filling the kitchen with the savory aroma of fresh vegetables. I remember the first time I made this recipe on a snowy evening; I had a friend over, and we wanted something nourishing yet simple. As we chopped and stirred, the anticipation grew, and soon enough, we were devouring the vibrant flavors and warmth that only a homemade soup can provide. The beauty of this Easy Vegetable and Bean Soup is its versatility—you can use whatever vegetables you have on hand, making it a perfect way to clean out your fridge while enjoying a cozy meal.

Shopping List for Easy Vegetable and Bean Soup

The essence of this Easy Vegetable and Bean Soup lies in its fresh ingredients that come together harmoniously. Each one plays a vital role, enhancing both flavor and nutrition. Think about the key players: carrots for sweetness, celery for crunch, and a mix of beans to add protein and richness. This combination not only nourishes but also warms the soul.

• 2 large carrots, chopped
• 3 sticks celery, chopped
• 1/2 medium onion, chopped
• 1 tablespoon olive oil
• 2 medium potatoes, diced (peel if you wish)
• 2 small turnips, peeled & diced
• 3 cloves garlic, minced
• 1 tablespoon flour
• 1 (14-ounce) can diced tomatoes with juices
• 4 cups vegetable broth
• 1 cup water
• 1 (15-ounce) can white beans, drained
• 1 (15-ounce) can red kidney beans, drained
• 1/2 teaspoon Italian seasoning or to taste
• 1 small bunch kale, torn into small pieces (remove tough stems)
• 1 cup frozen peas, optional
• Salt & pepper to taste

Making Easy Vegetable and Bean Soup

Creating the Easy Vegetable and Bean Soup is a straightforward process, perfect for both novice and experienced cooks alike. With just a few simple steps, you’ll be well on your way to enjoying a delightful homemade soup. Let’s dive in!

1. Start by prepping your carrots, celery, and onion. Chop them all into small, uniform pieces so they cook evenly. In a large pot over medium-high heat, add the olive oil. Once hot, add the chopped vegetables and sauté for 7 to 10 minutes. You should see them soften and the onion becoming translucent, which will add sweetness to the soup.

2. While those are cooking, chop the potatoes and turnips into small pieces as well. This ensures they’ll cook through by the time the soup is ready. After about 10 minutes of sautéing, these veggies should be aromatic and ready for the next steps.

3. Next, stir in the minced garlic and flour to create a roux. Cook this mixture for about 30 seconds, allowing the garlic to release its flavor and the flour to lightly toast. This step will help thicken your soup as it cooks.

4. Now, it’s time to bring everything together. Add the diced tomatoes, vegetable broth, and water to the pot along with the chopped potatoes, turnips, and both types of beans. Increase the heat to high and bring the mixture to a gentle boil. You’ll want to see bubbles forming on the surface.

5. Once boiling, cover the pot with the lid slightly ajar. This step allows steam to escape while keeping the soup from splattering. Let it simmer on medium to medium-low heat for about 20 minutes. During this time, the vegetables will become tender and the flavors will meld beautifully. If you prefer your vegetables tender-crisp, feel free to check for doneness earlier.

6. After 20 minutes, check the potatoes and turnips for tenderness. If they’re done to your liking, add the torn kale and optional peas. Stir well and let this cook for an additional 10 minutes. This not only incorporates the greens but also adds a lovely pop of color and freshness to the soup.

7. Finally, season with salt and pepper to taste. Taste your soup and adjust the seasonings as needed. This is the moment to bring out the flavors that resonate with your palate.

8. Once everything is combined and seasoned to perfection, it’s time to serve up your warm and comforting Easy Vegetable and Bean Soup. Ladle it into bowls and enjoy!

Expert Tips about Easy Vegetable and Bean Soup

Cooking is all about experimenting and finding what works for you. Here are some expert tips to enhance your Easy Vegetable and Bean Soup experience:

• Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove.
• Freezing: This soup freezes beautifully. Portion it into freezer-safe containers and freeze for up to three months. Thaw in the fridge before reheating.
• Pairing: Serve with a side of crusty bread or a simple green salad for a satisfying meal.
• Seasonal veggies: Feel free to swap in seasonal vegetables to keep things interesting. Squash or spinach can be great additions!
• Protein boost: Add cooked quinoa or lentils to increase the protein content of the soup.
• Spice it up: If you enjoy a little heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.

Serving Options for Easy Vegetable and Bean Soup

Serving your Easy Vegetable and Bean Soup can be as delightful as making it. Here are some fantastic ways to present this comforting dish:

• Accompanied by Bread: A slice of warm, crusty bread is the perfect companion for dipping into the soup.
• Garnished with Herbs: Top each bowl with fresh herbs like parsley or cilantro for a vibrant touch.
• For Lunch: This soup makes a hearty lunch option, perfect for warming you on a chilly day.
• Casual Dinner: Serve it alongside a simple green salad for a wholesome family dinner.
• Seasonal Celebrations: It’s a great dish to serve at gatherings during colder months, providing warmth and comfort to your guests.
• Storing Leftovers: Keep any leftover soup in the fridge for easy reheating later. It’s just as delicious the next day!

FAQ

Conclusion

The Easy Vegetable and Bean Soup is a comforting dish that brings warmth to any table. With its vibrant flavors and nourishing ingredients, it’s a recipe you’ll find yourself coming back to time and time again. I encourage you to try making it; you won’t be disappointed in the delightful combination of flavors and the ease of preparation. Plus, it’s a great way to enjoy a healthy meal that everyone in the family will love!

Easy Vegetable and Bean Soup

The ultimate comfort food, this Easy Vegetable and Bean Soup is packed with fresh veggies and hearty beans for a wholesome meal. Easy to make and perfect for any occasion, you'll love how it warms you up. Make it tonight for a delicious, healthy dinner!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 large Carrots chopped
• 3 sticks Celery chopped
• 1/2 medium Onion chopped
• 1 tablespoon Olive oil
• 2 medium Potatoes diced (peel if you wish)
• 2 small Turnips peeled & diced
• 3 cloves Garlic minced
• 1 tablespoon Flour
• 1 14 ounce Diced tomatoes with juices
• 4 cups Vegetable broth
• 1 cup Water
• 1 15 ounce White beans drained
• 1 15 ounce Red kidney beans drained
• 1/2 teaspoon Italian seasoning or to taste
• 1 small bunch Kale torn into small pieces (remove tough stems)
• 1 cup Frozen peas optional
• Salt & Pepper to taste

Equipment

• Large Pot
• Saucepan
• Skillet
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. Prep your carrots, celery, and onion. Add them to a large pot over medium-high heat along with the olive oil. Sauté for 7-10 minutes, stirring often.
2. Meanwhile, chop the potatoes and turnips.
3. Stir in the garlic and flour and cook for about 30 seconds.
4. Add the diced tomatoes, vegetable broth, water, potatoes, turnips, beans, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Cover with the lid slightly ajar, and let the soup simmer on medium to medium-low heat (adjust as needed) for about 20 minutes or until the veggies are tender.
5. Cooking the soup for longer will make it more flavorful, but it isn't necessary, especially if you like the vegetables tender-crisp, for example.
6. Add the kale and peas and cook for an additional 10 minutes or so. Season with salt & pepper as needed.

Notes

• If you don't like turnips: Just use additional potatoes instead.
• Feel free to swap: Veggies as needed and to use what you have on hand.
• Serves: 4-6.
• Nutritional information: This is an estimate and can vary.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.