This Easy Vegetable Bean Soup Recipe is light but packed with protein to fill you up. It is the perfect soup to warm yourself up in the cold months. Fresh vegetables are simmered with white beans and chickpeas and flavored with lemon juice, thyme and turmeric create an immunity boosting soup. You will love this healthy vegan soup!
Soup is often on the menu at the my house during the cold winter days.
This Easy Vegetable Bean Soup Recipe is one I make often along with this Moroccan Carrot Red Lentil Soup, Vegetable Soup with Cabbage, Homemade Minestrone Soup and White Bean Soup.
The nicest part about this soup is that it is light but also very filling. The beans add protein to the soup and will help you feel satisfied. It is a great soup for meal prep and freezes great for later.
It uses warm spices like turmeric and thyme paired with the sweet lemon make this soup a warming winter option. The turmeric and lemon juice also offer immunity boosting properties which is so nice in winter months.
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.
Recipe Ingredients
- Vegetables: This recipe uses the traditional vegetables you usually find in this Slow Cooker Chicken Noodle Soup: carrots, celery, yellow onion and garlic.
- Spices and Herbs: The spices and herbs in this soup really give it the flavor that pairs nicely with the lemon juice. It uses a bay leaf, 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. All of these spices mixed together make this an immunity boosting soup. Fresh parsley, dill or basil works nicely with this soup!
- Beans: I added cannellini 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 stock or vegetable broth or you can make your own homemade vegetable broth. You also can use a chicken broth or chicken stock if you don’t want it to be vegetarian. You also could try my homemade chicken broth.
How Do You Make This Vegetable Bean Soup Recipe
Step 1. Saute the Vegetables: In a dutch oven or large pot heat coconut oil or olive oil over medium-high heat. Add diced onion, carrots and celery and saute for 5-7 minutes.
Step 2. Add the Garlic: Add the minced garlic and cook until fragrant, about 1 minute.
Step 3. Add the Spices and Beans: Add bay laves, fresh thyme, turmeric, 1 can of white beans and 1 can of chickpeas and the vegetable broth. Stir Well.
Step 4. Simmer the Soup: Bring the soup to a boil, reduce the heat, cover and let simmer for 20-25 minutes.
Step 5. Add Lemon Juice: Before you are ready to serve, add the juice of 1 lemon to the soup and season with salt and black pepper.
Step 6. Garnish and Serve: Serve warm with red pepper flakes, fresh parsley, thyme sprigs, a lemon wedge and crusty bread. Store the leftovers in an airtight container for up to 5 days.
How Can I Modify This Easy Vegetable Soup?
- Beans: I used white beans and garbanzo beans in this soup but any bean will work great in this soup. Some I like are great northern beans, pinto beans, navy beans, black beans, red beans or kidney 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. If you have frozen vegetables in your freeze those work well too.
- Spices and 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: Leafy greens work great in this soup to add nutrients. Try copped kale, spinach, swiss chard or arugula all work nicely in this soup too.
- Wine: I like to add a splash of white wine sometimes for extra flavor. I would add that in with the broth.
- Creamy: If you want a creamy soup you can puree half of the soup with an immersion blender.
What to Serve With This Soup:
- Bread: Homemade bread is always a nice addition. My favorites are this Best Sourdough Bread Recipe or this Homemade Wheat Bread.
- Salad: Salad is always a great pairing for this dish. I love serving this Lemon Arugula Salad with Pine Nuts, this Spinach Salad with Bacon or this Kale Salad with Lemon Dressing.
- Veggie Sides: Vegetable side dishes are also a nice addition to a pasta meal. I especially love this Roasted Broccoli, Green Beans with Brown Butter and Toasted Almondsor this Sautéed Spinach.
Other Soup Recipes You Might Like:
- SPICY CHICKEN SOUP
- CHICKEN LEMON ORZO SOUP
- VEGETABLE SOUP WITH CABBAGE
- WHITE BEAN SOUP
- WHITE BEAN SOUP WITH HAM
- MOROCCAN RED LENTIL SOUP
- TUSCAN BEAN SOUP
Easy Vegetable Bean Soup Recipe
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
- In a dutch oven, heat coconut oil over medium-high heat, add diced onions, carrots, and celery, saute for 5-7 minutes.
- 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.
- 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.
Notes
- You can add any vegetables you like. I especially like bell peppers and zucchini.
