Description
This easy and hearty vegan bean soup is a comforting, customizable, and nourishing meal perfect for chilly evenings or meal prep. Packed with beans, veggies, and aromatic spices, it’s a crowd-pleaser that comes together quickly with pantry staples.
Ingredients
Scale
- 2 cans (15 oz each) beans (black, kidney, cannellini, navy, pinto, chickpeas, or lentils), rinsed and drained, or 3 cups cooked beans
- 1 large yellow onion, diced
- 3–4 garlic cloves, minced
- 2–3 carrots, chopped
- 2 celery stalks, diced
- 1 bell pepper, chopped (optional)
- 2 cups spinach or kale, roughly chopped (optional)
- 2 potatoes or sweet potatoes, cubed (optional)
- 1 can (14.5 oz) diced tomatoes or 2 tbsp tomato paste
- 4 cups vegetable broth (low-sodium preferred)
- 2 tbsp olive oil or avocado oil
- 1 tsp ground cumin
- 1 tsp smoked paprika or regular paprika
- 1/2 tsp chili powder or chipotle powder
- 1/2 tsp dried thyme or Italian seasoning
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp lemon juice or apple cider vinegar
- Fresh parsley or cilantro, chopped (for garnish)
- Cooked grains like rice or quinoa (optional, for serving)
- Hot sauce or vegan sour cream (optional, for serving)
- Bread or croutons (optional, for serving)
Instructions
- Chop onion, carrots, and celery. Mince garlic. Rinse and drain beans. Prepare broth and optional veggies.
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add garlic and sauté for 1 more minute until fragrant.
- Add bell pepper, potatoes, or other veggies if using. Stir in cumin, smoked paprika, chili powder, thyme, bay leaf, salt, and pepper. Cook for 2-3 minutes.
- Pour in vegetable broth and diced tomatoes. Scrape the bottom of the pot to deglaze.
- Add beans. Bring to a gentle boil, then reduce heat and simmer, covered, for 25-30 minutes. Stir occasionally. Simmer until potatoes (if using) are fork-tender.
- For a creamy texture, blend about 1/3 of the soup with an immersion blender or carefully blend a couple cups in a blender, then return to the pot.
- Stir in spinach or kale and simmer for 2-3 minutes until wilted.
- Turn off heat. Add lemon juice or vinegar. Taste and adjust salt and pepper as needed.
- Serve hot, garnished with fresh herbs, a swirl of coconut milk or vegan cheese if desired. Pair with bread, crackers, or over rice.
Notes
Feel free to mix and match beans and veggies based on what you have. For a creamier soup, blend a portion before serving. Soup thickens as it sits; thin with broth if needed. Freezes well for up to 3 months. Add chipotle for spice, coconut milk for creaminess, or Italian herbs for a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Global
Nutrition
- Serving Size: About 2 cups (480 ml) per serving
- Calories: 300
- Sugar: 7
- Sodium: 600
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 50
- Fiber: 12
- Protein: 15
Keywords: bean soup, vegan soup, hearty soup, easy bean soup, plant-based, meal prep, gluten-free, vegetarian, comfort food, healthy soup