Hearty Vegetable Soup with Beans
A wholesome, comforting Hearty Vegetable Soup with Beans packed with protein, flavor, and plant-based goodness—simple to make, nourishing, and full of cozy energy.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 cup diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and lightly golden.
- Add carrots, celery, and zucchini. Stir and cook for 5 minutes to soften.
- Add beans, tomatoes, thyme, oregano, paprika, salt, and pepper. Stir like you mean it.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 25 minutes until vegetables are tender and flavors come together.
- Stir in lemon juice and garnish with parsley.
- Serve warm and bask in your healthy, culinary brilliance.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 11 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 65%
- Iron: 15%
- Potassium: 28%
- Magnesium: 14%
Additional Notes / Tips
- Add kale or spinach near the end for a nutrition boost.
- Love spice? Toss in chili flakes for a subtle kick.
- For a creamier texture, blend a small portion and stir it back in.
- Make extra—it tastes even better the next day.
- Pair with toasted bread or a drizzle of olive oil for ultimate satisfaction.