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The Best Vegetable Bean Soup

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This is The Best Vegetable Bean Soup that is light but will keep you full and warm you up. Fresh vegetables are simmered with white beans and chickpeas and flavored with lemon juice, thyme and turmeric. You will love this healthy vegan soup! 

The Best Vegetable Bean Soup with lemon

THE BEST VEGETABLE BEAN SOUP 

If you like soups as much as I do then it is nice to have a variety that you like to make.

In my house I make this Moroccan Carrot Red Lentil Soup, Vegetable Soup with Cabbage, Homemade Minestrone Soup and this White Bean Soup.

This is the Best Vegetable Bean Soup around. It uses warm spices like turmeric and thyme paired with the sweet lemon make this soup a warming winter option. 

I especially enjoy making this soup after the holidays when I need a good detox from all of the cookies and treats. This is a nice base for adding more vegetables, like zucchini, bell peppers, green beans and broccoli. You can really use anything you have on hand. 

The beans in this soup are white beans and chickpeas which add protein to help keep you full! I like to pair this with crusty bread to soak up all the juices. 

The Best Vegetable Bean Soup ingredients

WHAT INGREDIENTS ARE IN THIS VEGETABLE SOUP?

VEGETABLES: This recipe uses the traditional vegetables you usually find in this Slow Cooker Chicken Noodle Soup: carrots, celery, onion and garlic. 

SPICES & HERBS: The spices and herbs in this soup really give it the flavor that pairs nicely with the lemon juice. It uses bay leaves, thyme and turmeric. 

If you like a hint of spice in your soups you can add crushed red pepper or cayenne red pepper. I also really like to add fresh herbs to my soup when it is done.

Fresh parsley, dill or basil works nicely with this soup! 

BEANS: I added white beans and chickpeas to this soup but you can really use any bean you like. If you aren’t a fan of chickpeas for example just use two cans of white beans or try subbing in kidney or black beans. 

LEMON JUICE: The lemon juice is one of my favorite parts of this soup. I love adding lemon to soups like in this Lemon Chicken Orzo Soup

BROTH: You can use store-bought vegetable broth or you can make your own homemade vegetable broth.

The Best Vegetable Bean Soup with spoon

HOW DO YOU MAKE THIS HOMEMADE VEGETABLE SOUP?

In a dutch oven, heat coconut oil or olive oil over medium-high heat, add diced onions, carrots, and celery, sauté for 5-7 minutes.

The Best Vegetable Bean Soup in pot

Add minced garlic and cook until fragrant, about 1 minute.

Add bay leaves, fresh thyme, turmeric, 1 can of white beans and 1 can of chickpeas, and vegetable broth. Stir.

Bring to a boil, reduce heat, cover and let simmer for 20-25 minutes.

The Best Vegetable Bean Soup with herbs

Before you’re ready to serve, add the juice of 1 lemon to the soup and season with kosher salt and freshly cracked black pepper to your liking.

Serve warm with fresh parsley, a lemon wedge and crust bread.

    The Best Vegetable Bean Soup with ladle

HOW CAN I MODIFY THIS EASY VEGETABLE SOUP?

BEANS: Any bean will work great in this soup from kidney beans to black beans to butter beans. 

CHEESE: Sometimes I like adding cheese to this soup. Some of my favorites are feta or Parmesan cheese. If you have an extra Parmesan cheese rind to the broth while it simmers helping to create a richer flavor. 

VEGETABLES: There are a lot of vegetables that work nicely in this soup like zucchini, bell peppers, green beans or peas.  

SPICES & HERBS: Spices and herbs can add a lot of flavor to this soup like smoked paprika, cumin, za’atar and sumac. All of these pair nicely with the lemon, thyme and turmeric. 

GREENS: Chopped kale, spinach, swiss chard or arugula all work nicely in this soup too. 

The Best Vegetable Bean Soup with lemon

OTHER SOUP RECIPES YOU MIGHT LIKE:

SPRING VEGETABLE MINESTRONE

TUSCAN BEAN SOUP

TORTELLINI SAUSAGE SOUP

CHICKEN TORTELLINI SOUP

The Best Vegetable Bean Soup with lemon

The Best Vegetable Bean Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 Tablespoons olive oil or coconut oil
  • 1 small white or yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks of celery, diced
  • 3 garlic cloves, minced
  • 1-2 bay leaves
  • 3 sprigs fresh thyme {or 1/4 teaspoon dried thyme}
  • 1 teaspoon turmeric
  • 1 15 ounce can white beans (cannellini or great northern), drained and rinsed
  • 1 15 ounce can chickpeas, drained and rinsed
  • 5 cups vegetable broth
  • Juice of 1 lemon
  • Kosher salt and freshly cracked black pepper, to taste
  • Fresh parsley for garnish

Instructions

    1. In a dutch oven, heat coconut oil over medium-high heat, add diced onions, carrots, and celery, saute for 5-7 minutes.
    2. Add minced garlic and cook until fragrant, about 1 minute.
    3. Add bay leaves, fresh thyme, turmeric, 1 can of white beans and 1 can of chickpeas, and vegetable broth. Stir.
    4. Bring to a boil, reduce heat, cover and let simmer for 20-25 minutes.
    5. Before you’re ready to serve, add the juice of 1 lemon to the soup and season with kosher salt and freshly cracked black pepper to your liking.
    6. Serve warm with fresh parsley, a lemon wedge and crust bread.

Notes

You can add any vegetables you like. I especially like bell peppers and zucchini.

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