Hearty Appalachian Vegetable and Bean Soup
A warming soup packed with regional vegetables, beans, and herbs, perfect for a nutritious and comforting meal. This american-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, large, diced yellow onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 14 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed canned kidney beans
- 1 can (15 oz), drained and rinsed canned black-eyed peas
- 6 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onions are translucent.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary, cooking for 1 minute until fragrant.
- Step 3: Add 14 oz canned diced tomatoes with their juice, 1 can drained kidney beans, 1 can drained black-eyed peas, and 6 cups vegetable broth. Stir well.
- Step 4: Bring soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes to meld flavors.
- Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley just before serving for a fresh finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Appalachian Vegetable and Bean Soup take to make?
Total time is about 55 minutes (15 min prep + 40 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 Hearty Appalachian Vegetable and Bean 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 Hearty Appalachian Vegetable and Bean 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 Hearty Appalachian Vegetable and Bean 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 Hearty Appalachian Vegetable and Bean 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.
