11 Healthy Vegetarian Soup Recipes With Beans and Vegetables

I put together some vegetarian soup recipes that feature beans and plenty of vegetables. Each one is simple to make and tastes even better the next day. They work well for lunches or light dinners. Most use pantry staples along with fresh produce. You will find a mix of creamy and broth based options here.

Helpful Tips Before You Start

These tips will help you build flavorful soups with beans and vegetables.

Rinse Canned Beans Thoroughly

Drain and rinse them under cold water to remove extra sodium and any starchy liquid.

Chop Vegetables in Similar Sizes

Cut carrots, celery, and potatoes into even pieces so they cook at the same pace.

Build Flavor with Aromatics First

Sauté onion, garlic, and herbs in a little oil before adding broth and vegetables.

Taste and Adjust Seasoning Late

Beans absorb salt as they simmer, so add more salt or spices near the end of cooking.

Cool Soups Fully Before Storing

Let them reach room temperature, then refrigerate for up to four days or freeze in portions.

Tuscan White Bean and Kale Soup

This Tuscan white bean and kale soup combines creamy cannellini beans with tender greens and vegetables in a light broth. It works well as a weeknight meal that feels filling and comes together in one pot.

The soup has an earthy flavor from the kale and rosemary, balanced by tomatoes and a touch of lemon. It turns out hearty enough to serve on its own with bread on the side.

Tuscan White Bean and Kale Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 5 cups chopped kale
• 1 tablespoon lemon juice
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and rosemary. Cook for 1 minute until fragrant.
• Add the cannellini beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
• Reduce the heat and let the soup cook for 15 minutes so the flavors blend.
• Stir in the kale and cook for 5 more minutes until it wilts.
• Remove the pot from the heat. Add the lemon juice and season with salt and black pepper.

merknader

Mash a few beans against the side of the pot before adding the kale if you want a thicker broth. The kale keeps its color best when added near the end of cooking. Leftovers store well in the fridge for three days and reheat easily on the stove with a splash of broth.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife

Smoky Chipotle Black Bean and Sweet Potato Soup

This soup brings together sweet potatoes and black beans in a broth that gets its smoky depth from chipotle peppers. It works well on busy weeknights or cooler days when you want something filling but still light. The texture stays chunky with a bit of creaminess once the sweet potatoes soften.

It pairs the natural sweetness of the potatoes with the earthy beans and gentle heat from the chipotle. The result is a balanced bowl that feels satisfying without being heavy.

Smoky Chipotle Black Bean and Sweet Potato Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 2 (15-ounce) cans black beans, drained and rinsed
• Salt and black pepper to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the diced sweet potatoes, minced chipotle peppers, and cumin. Stir to coat everything evenly.
• Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes until the sweet potatoes are tender.
• Add the black beans and simmer for another 5 minutes to warm them through.
• Season with salt and black pepper. Stir in the lime juice just before serving.
• Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

If the soup thickens too much after sitting, add a splash of broth when reheating. Start with one chipotle pepper if you prefer less heat and taste before adding the second. The lime juice brightens the flavors, so do not skip it at the end.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife

Moroccan Chickpea and Root Vegetable Harira

This soup brings together chickpeas and a mix of root vegetables in a spiced broth that feels both hearty and light. The combination of carrots, sweet potatoes, and parsnips gives it natural sweetness while the chickpeas add protein and body, making it a filling option for lunch or dinner.

It works well on cool evenings or when you want a make-ahead meal that reheats nicely. The flavor comes from warm spices like cumin and cinnamon, and the texture stays thick without being heavy.

Moroccan Chickpea and Root Vegetable Harira

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon paprika
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic, carrots, sweet potato, and parsnips. Cook for 5 minutes, stirring occasionally.
• Add the cumin, cinnamon, ginger, and paprika. Stir for 1 minute until the spices smell fragrant.
• Pour in the chickpeas, diced tomatoes, and vegetable broth. Add the salt and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the root vegetables are tender.
• Stir in the lemon juice. Taste and adjust salt if needed.
• Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

Simmering the root vegetables until just tender keeps them from turning mushy. If the soup thickens too much after sitting, add a splash of broth when reheating. The lemon juice brightens the spices at the end, so do not skip it. Fresh cilantro adds a nice contrast, but parsley works if cilantro is not available.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife

Thai Coconut Curry Lentil and Green Bean Soup

This soup brings together creamy coconut milk and bold Thai curry flavors with hearty lentils and fresh green beans. It comes together in one pot and works well for weeknight meals when you want something filling but still light. The result is a thick, savory broth with tender lentils and crisp green beans that hold their shape.

The curry paste gives it gentle heat while the coconut milk rounds out the flavors. Lime juice at the end brightens each bowl without overpowering the dish.

Thai Coconut Curry Lentil and Green Bean Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces) full-fat coconut milk
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
• Pour in the red lentils and vegetable broth. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
• Add the coconut milk, green beans, and salt. Simmer for another 8 to 10 minutes until the lentils are soft and the green beans are tender but still bright.
• Remove the pot from heat. Stir in the lime juice.
• Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

Simmer the green beans just until they turn bright green to keep some texture. If the soup thickens too much after sitting, add a splash of broth when reheating. Red curry paste brands vary in heat, so start with less and add more at the end if needed. Leftovers store well in the fridge for up to three days.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Italian Ribollita with Cannellini Beans and Cabbage

This hearty soup combines creamy cannellini beans with soft cabbage for a filling vegetarian meal. It works well on cool evenings when you want something warm and simple to prepare with pantry staples.

The finished dish has a thick texture from the bread and a savory flavor from the vegetables and herbs. It makes a practical choice for lunch or dinner with minimal cleanup.

Italian Ribollita with Cannellini Beans and Cabbage

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 small head cabbage, shredded
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 4 cups cubed stale bread
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for 5 minutes until the vegetables soften.
• Stir in the garlic and cook for 1 minute until fragrant. Add the shredded cabbage and cook for another 5 minutes, stirring occasionally.
• Pour in the diced tomatoes, cannellini beans, vegetable broth, and dried rosemary. Bring the mixture to a simmer and cook for 15 minutes.
• Add the cubed stale bread and stir well. Continue cooking for 5 more minutes until the bread absorbs liquid and thickens the soup.
• Season with salt and pepper to taste. Remove from heat and sprinkle with chopped fresh parsley before serving.

merknader

Let the soup sit for 10 minutes after cooking so the bread fully softens and the flavors blend. Leftovers keep well in the fridge for up to 3 days and reheat easily on the stove with a splash of broth to loosen the texture. Use day-old bread rather than fresh for the best results.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon

Mexican Pinto Bean and Roasted Corn Tortilla Soup

This soup combines roasted corn with tender pinto beans for a filling bowl that still feels light. It works well on weeknights when you want something warm and satisfying without much effort. The broth carries gentle spice while the tortilla strips add crunch against the soft vegetables and beans.

The dish tastes smoky and savory with a bright finish from lime and cilantro. It makes a good option for lunch the next day since the flavors hold up well after reheating.

Mexican Pinto Bean and Roasted Corn Tortilla Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups corn kernels
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 corn tortillas, cut into thin strips
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

fremgangsmåte

 

• Preheat the oven to 425°F. Spread the corn kernels on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 15 minutes until the edges brown.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and red bell pepper and cook for 5 minutes until softened.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the roasted corn, pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and black pepper to the pot.
• Bring the soup to a simmer and cook for 15 minutes to let the flavors blend.
• While the soup simmers, place the tortilla strips on a baking sheet and bake for 8 minutes until crisp.
• Ladle the soup into bowls and top with the baked tortilla strips, avocado slices, cilantro, and a squeeze of lime.

merknader

Roast the corn until it develops dark spots to deepen the smoky flavor in the broth. If you want a thicker soup, mash a few beans against the side of the pot before serving. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Baking Sheet, Wooden Spoon

Indian Rajma Kidney Bean and Spinach Dal Soup

This soup combines creamy kidney beans with fresh spinach in a lightly spiced Indian broth. It comes together quickly on the stove and makes a satisfying meal on busy weeknights or a simple weekend lunch.

The dish has a warm, earthy flavor from cumin and garam masala, balanced by bright tomatoes. The beans give it body while the spinach keeps the texture light and fresh.

Indian Rajma Kidney Bean and Spinach Dal Soup

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Rett Soup

Kategori Indian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 medium tomatoes, chopped
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach, roughly chopped
• Salt to taste
• Fresh cilantro, chopped, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens.
• Stir in the minced garlic, grated ginger, and cumin seeds. Cook for 1 minute until the spices smell fragrant.
• Add the turmeric, garam masala, and chopped tomatoes. Cook for 3 minutes, stirring often, until the tomatoes begin to break down.
• Pour in the vegetable broth and add the drained kidney beans. Bring the mixture to a simmer and cook for 10 minutes.
• Stir in the chopped spinach and cook for 2 minutes until it wilts. Taste and add salt as needed.
• Remove the pot from the heat. Serve the soup hot with a sprinkle of fresh cilantro on top.

merknader

If you prefer a thicker texture, mash some of the beans against the side of the pot before adding the spinach. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen them.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

African Peanut Butter Bean and Carrot Stew Soup

This stew style soup brings together creamy peanut butter with tender carrots and hearty beans for a filling meal. It works well on busy weeknights or when you want something warming without much effort. The flavor is savory with a touch of nuttiness and the texture stays thick and comforting.

African Peanut Butter Bean and Carrot Stew Soup

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Rett Soup

Kategori African

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 4 carrots, sliced into rounds
• 2 cloves garlic, minced
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup natural peanut butter
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
• Stir in the sliced carrots and cook for 5 minutes, stirring now and then so the carrots begin to brown lightly.
• Add the minced garlic, cumin, and paprika. Cook for 1 minute until the garlic smells fragrant.
• Pour in the vegetable broth and add the drained kidney beans. Bring the mixture to a simmer.
• Lower the heat, cover the pot, and cook for 15 minutes until the carrots are tender.
• Remove the lid and stir in the peanut butter until it melts completely into the broth. Add the salt and black pepper, then simmer uncovered for 5 more minutes.
• Ladle the soup into bowls and sprinkle with the chopped cilantro before serving.

merknader

Stir the peanut butter in off the heat if it starts to separate, and add a splash more broth if the soup thickens too much after sitting. Leftovers keep in the fridge for up to 4 days and reheat well on the stove with a little extra water to loosen the texture.

Course: Soup
Cuisine: African
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Mediterranean Navy Bean and Zucchini Lemon Soup

This soup brings together creamy navy beans and tender zucchini in a bright broth scented with lemon and herbs. It makes a light but filling meal that feels fresh without being heavy. Serve it on cooler evenings when you want something simple and vegetable-forward.

It works well as a weeknight dinner or an easy lunch option. The lemon cuts through the beans for a clean finish, while the zucchini stays soft but not mushy.

Mediterranean Navy Bean and Zucchini Lemon Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium zucchinis, diced
• 4 cups vegetable broth
• 2 cans (15 ounces each) navy beans, drained and rinsed
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the diced zucchini and cook for 3 minutes, stirring occasionally.
• Pour in the vegetable broth, then add the navy beans and oregano. Bring the mixture to a gentle boil.
• Reduce the heat and simmer for 10 minutes until the zucchini is tender.
• Remove the pot from the heat. Stir in the lemon zest, lemon juice, salt, and pepper.
• Ladle the soup into bowls and top each serving with fresh parsley.

merknader

Simmer the zucchini just until tender so it keeps some shape instead of turning mushy. If the broth tastes too mild after adding the lemon, add an extra pinch of salt rather than more lemon juice. Leftovers thicken slightly in the fridge, so add a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon

Cuban Black Bean and Bell Pepper Vegetable Soup

This soup brings together earthy black beans and sweet bell peppers in a simple broth seasoned with cumin and oregano. It makes a filling meal on its own and holds up well for lunch the next day. The texture stays hearty from the beans while the peppers add a fresh bite.

It works well on busy weeknights when you want something warm and vegetable-packed without much fuss. The flavors stay mild enough for most tastes but can be adjusted with a squeeze of lime at the table.

Cuban Black Bean and Bell Pepper Vegetable Soup

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Rett Soup

Kategori Cuban

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 bell peppers (1 red, 1 green), diced
• 2 carrots, diced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lime wedges and chopped cilantro, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
• Add the bell peppers and carrots. Stir and cook for 5 minutes until the vegetables begin to soften.
• Stir in the cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
• Add the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes. Stir once or twice during cooking.
• Remove the lid and mash about one cup of the beans against the side of the pot to thicken the soup slightly. Simmer uncovered for 5 more minutes.
• Ladle the soup into bowls and serve with lime wedges and cilantro.

merknader

Mashing a portion of the beans creates a thicker broth without adding extra ingredients. If you prefer a thinner soup, simply skip that step and serve it as is. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth if needed.

Course: Soup
Cuisine: Cuban
Equipment: Large pot, Cutting board, Knife

Greek Gigante Bean and Eggplant Avgolemono Soup

This soup pairs creamy gigante beans with soft eggplant in a light broth finished with the classic Greek avgolemono technique. The result is a bright, slightly tangy bowl that feels both filling and fresh.

It works well for lunch or a simple dinner when you want a vegetarian meal built around beans and vegetables. The eggplant softens into the broth while the beans add substance and the egg-lemon mixture gives a smooth finish.

Greek Gigante Bean and Eggplant Avgolemono Soup

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Rett Soup

Kategori Greek

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 large eggplant, cut into 1-inch cubes
• 4 cups vegetable broth
• 2 cans (15 ounces each) gigante beans, drained and rinsed
• 2 eggs
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons chopped fresh dill

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
• Stir in the eggplant cubes and cook for 6 to 7 minutes, stirring occasionally, until the edges begin to brown.
• Pour in the vegetable broth, then add the gigante beans and oregano. Bring the mixture to a simmer and cook for 15 minutes.
• In a medium bowl, whisk the eggs with the lemon juice until smooth. Slowly ladle about 1 cup of hot broth from the pot into the bowl while whisking constantly to temper the eggs.
• Reduce the heat to low and pour the tempered egg mixture back into the pot while stirring. Cook for 2 minutes more without boiling. Season with salt and black pepper.
• Ladle the soup into bowls and top each serving with fresh dill.

merknader

Cook the eggplant long enough for it to soften fully so it blends into the broth rather than staying firm. If you plan to store leftovers, keep the egg-lemon mixture separate and stir it in only after reheating to avoid separation. A splash more lemon juice at the end can brighten the flavor if the beans taste especially earthy.

Course: Soup
Cuisine: Greek
Equipment: Large Pot, Whisk, Knife, Cutting Board