Vegetable Soup with Beans for Easy Fall Prep
Vegetable soup with beans is a lightly brothy but hearty fall and winter soup with tender beans, soft vegetables, and a clean tomato-herb flavor—ideal for meal prep, packed lunches, or an easy weeknight dinner.
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp smoked paprika optional
- 1/2 tsp fine sea salt plus more to taste
- freshly ground black pepper to taste
- 1 medium waxy potato diced
- 1 small zucchini diced
- 1 can diced tomatoes 14.5 oz / 400 g, with juices
- 4 cups low-sodium vegetable broth
- 1 cup water plus more as needed
- 1 can cannellini or great northern beans 15 oz / 425 g, drained and rinsed
- 1 can kidney or pinto beans 15 oz / 425 g, drained and rinsed
- 2 cups kale or baby spinach packed, chopped; thick stems removed
- 1-2 tsp red wine vinegar or lemon juice to finish
- 2 tbsp fresh parsley chopped, optional garnish
- freshly grated Parmesan optional garnish
Instructions
- Start the flavor base: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the onion is translucent and the vegetables are starting to soften without browning deeply.
- Bloom the aromatics: Stir in the minced garlic, dried oregano, dried thyme, bay leaf, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant and the spices darken slightly.
- Add sturdier vegetables: Add the diced potato and zucchini and stir to coat in the oil and spices. Cook 2–3 minutes.
- Deglaze and add liquids: Add the diced tomatoes with their juices, vegetable broth, and water. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil over medium-high heat.
- Simmer until just tender: Reduce heat to a steady simmer. Partially cover and cook 15–20 minutes, or until potatoes are tender when pierced with a knife tip.
- Add the beans: Stir in the drained and rinsed cannellini (or great northern) beans and kidney (or pinto) beans. Taste and season with more salt and black pepper. Simmer gently 5–10 minutes to warm the beans through.
- Finish with greens and acidity: Add the chopped kale or spinach and simmer 3–5 minutes until wilted but still vibrant. Remove the bay leaf. Turn off the heat and stir in 1 teaspoon red wine vinegar or lemon juice, then taste and add up to 1 teaspoon more if needed.
- Adjust consistency and seasoning: If the soup is thicker than you’d like, loosen with a splash of hot water or broth. For a lightly creamier texture without dairy, mash a small scoop of potatoes and beans against the side of the pot and stir back in. Adjust salt and pepper.
- Cool for meal prep: Let the soup stand uncovered off the heat for 15–20 minutes, then cool until just warm before portioning into containers. Refrigerate within 1–1.5 hours.
Nutrition
Calories: 310kcalCarbohydrates: 48gProtein: 14gFat: 8gSaturated Fat: 1.2gSodium: 680mgPotassium: 1150mgFiber: 13gSugar: 9gVitamin A: 6500IUVitamin C: 45mgCalcium: 140mgIron: 4.5mg
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