Hearty Vegetable Bean Soup

This hearty Vegetable Bean Soup recipe is super flavorful and comforting - perfect for warming up on cold nights. It's easy to make with any vegetables and beans you have on hand, serve it with crusty overnight bread for a comforting vegan meal!

Everyone loves an easy and delicious vegetarian soup recipe made with everyday ingredients. I'm happy to share that this vegan tomato vegetable soup joins my Spicy Coconut Curry Cauliflower Soup, Vegan Tomato Soup, and Vietnamese Tofu Noodle Soup in that category!

My family loves our soup with a carb-y side dish like Vegan Biscuits, soft dinner rolls or Vegan Cornbread for dipping and scooping all the veggies and broth!

Ingredients for Vegetable Bean Soup

The best thing about this tomato vegetable soup is you can use any random vegetables, beans or grains that you have on hand, and it always turns out delicious!

Here's what you'll need:

• Onions, garlic, celery, mushrooms for the flavor base
• Cauliflower, carrots, kale
• Canned tomatoes: Whole peeled, diced, crushed, fire roasted, stewed or chopped canned tomatoes all work. Choose reduced salt or salt free as needed.
• Beans: A hearty, healthy plant protein that adds heft and creaminess to the vegetable soup. Use canned beans for speed and convenience. I typically use cannellini (white kidney beans) pinto beans or navy beans. Choose reduced salt or salt free as needed.
• Grains: Quinoa and lentils are delicious, nutritious, and fast cooking grains/seeds that add bulk and texture to the soup.
• Vegetable broth: I use Better than Bouillon and nutritional yeast or soy sauce to add extra layers of flavor for the soup.
• Seasoning: Fennel, oregano and red chili flakes pair perfectly in this veggie bean soup!

How to Make Vegan Vegetable Soup

This homemade vegetable soup is very simple and versatile! Make it with any fresh or frozen veggies you have on hand (great for using up leftovers too!). This soup is light but hearty and extra nourishing! Let's make a pot together:

1. Start by sautéing a mixture of aromatic vegetables (aka mirepoix) to build the flavor base for your veggie soup. Cooking the vegetables brings out their natural sweetness and adds a ton of flavor to the soup.

2. Stir in the seasonings then deglaze with some veggie broth. Add the canned tomatoes (squeeze the whole tomatoes before going into the pot or press them with the back of your spoon as the soup is simmering to break up the big pieces).
3. Add uncooked lentils, quinoa or grain/pasta, raw veggies, and beans.
4. Crack the lid on the pot so some steam can escape and simmer the soup over medium low while the grains cook (~15 minutes). Taste and adjust seasoning as needed.
5. Finish with a squeeze of fresh lime, a dollop of cashew cream or parmesan cheese and fresh chopped herbs like chives, parsley, basil or cilantro. Serve with homemade bread or biscuits.

Ingredient Variations

• What other vegetables can I add to vegetable soup?: Add any vegetables your family enjoys (fresh or frozen) ie. corn, beans, peas, zucchini or potatoes.
• Switch up the grains: Sub in barley, rice, farrow, orzo or a small pasta like shells or macaroni.
• Add a variety of beans: Sub in any bean you have on hand ie. navy bean (small, mild, soft and creamy), great northern (medium white bean with firm, meaty flesh holds its shape) or big meaty butter beans (lima) to name a few.

Tips for Making a Flavorful Vegetable Soup (vegan)

Vegetable soup doesn't have to be bland and boring, here's my advice for how to make your Tuscan vegetable soup even tastier:

• Sauté the aromatics: AKA mirepoix or the flavor boosters like onions, carrots, celery, garlic, mushrooms. Don't rush this step, cook the vegetables until fragrant, soft and golden (~7-10 minutes).
• Bland broth = bland soup: Choose a strong, flavorful broth - my favorite is Better than Bouillon.
• Don't skimp on seasonings: Be sure to season your soup as you go. Salt and pepper, Italian seasonings, fennel, red pepper flakes, nutritional yeast or soy sauce (optional).
• Use a variety of veggies: Each vegetable brings its own flavor profile and nutrients. Tip: Cut the veggies in different shapes (slices, chunks, dice, chop, grate) to keep the soup texture interesting and varied.
• Million Dollar Tip: While the raw grains are cooking, keep a lid on the soup pot (or partially on) to keep the steam in and speed up the cooking. After that, if your soup is on the thin side, remove the lid so some of the liquid can cook off. If it's too thick, add some water, reduce the temperature to low and leave the lid partially on.
• Make it delectable: Right before serving, swirl in some vegan heavy cream, cashew cream or sour cream, add a squeeze of lime juice and a handful of vegan parmesan cheese, top with crispy seasoned croutons and chopped herbs.

Ways to Make Soup Creamy (no dairy)

Here's some secrets for making vegetable soup extra creamy without dairy:

1. Puree the soup: For a simple, healthy option, blend about 2 cups of soup with an immersion or stand blender then stir back into the soup. Don't blend it all though - you still want the texture.
2. Add potato: Peel and chop up a starchy potato or two to cook in the soup.
3. Stir in some cashew cream: For a slightly more decadent version that bumps up creaminess but retains all the vegetable texture, swirl some cashew cream, vegan heavy cream, sour cream or coconut cream into each bowl of soup before serving. YUM!

How to Store Vegan Vegetable Soup

In the fridge: The soup can be stored in covered containers in the fridge for 4 or 5 days. Use individual size for quick meal prep for lunches all week.

In the freezer: Any leftovers after that can be stored in the freezer for up to 3 months. Tip: Smaller containers thaw more quickly.

For reheating: Let the soup come to room temperature and then gently warm in microwave or on the stove. Add a splash or two of water to correct the consistency as needed.

More Easy Vegan Bean Recipes

Beans are a super healthy and nourishing plant protein, packed with tons of nutrients and antioxidants. Here's a few more beans recipes to enjoy:

• Crispy Black Bean Tacos
• Ultimate Vegan Chili
• Chickpea Mushroom Bake
• Spicy Poblano Mushroom Enchiladas
• Black Bean Stuffed Sweet Potatoes

If you tried this Vegan Vegetable Soup recipe, please leave a rating and review below! Be sure to follow along on Instagram and Pinterest or sign up for my Sunday morning newsletter for tips on how to make vegan food taste incredible.