Budget Bean and Root Vegetable Soup
A nourishing, inexpensive soup packed with affordable vegetables and beans for a hearty meal. This american-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can, drained kidney beans
- 1 (15 oz) can, drained cannellini beans
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups, chopped kale
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened and translucent.
- Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 5 minutes until the vegetables are slightly tender.
- Step 3: Stir in 1 (15 oz) can diced tomatoes, 1 (15 oz) can kidney beans, 1 (15 oz) can cannellini beans, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
- Step 5: Discard the bay leaf. Stir in 2 cups chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.
- Step 6: Season with salt and black pepper to taste. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Budget Bean and Root Vegetable Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Budget Bean and Root Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Budget Bean and Root Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Budget Bean and Root Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Budget Bean and Root Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
