Hearty Vegetable & Bean Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, nutrient-packed soup simmered with garden-fresh vegetables and pantry staples, perfect for chilly evenings. This american-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, medium, 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 250 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.

Prep: 20 min Cook: 30 min Serves 6 American cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes until vegetables are tender and onion is translucent, stirring occasionally to prevent browning.
  2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 (15 oz) can diced tomatoes (with juice), 1 (15 oz) drained kidney beans, 1 (15 oz) drained cannellini beans, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer.
  3. Step 3: Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until flavors meld and broth is fragrant.
  4. Step 4: Stir in 2 cups chopped kale and cook for 5 more minutes until kale is tender but still vibrant green.
  5. Step 5: Discard bay leaf and season with salt and pepper to taste. Serve hot.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Hearty Vegetable & Bean Soup take to make?

Total time is about 50 minutes (20 min prep + 30 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 Vegetable & 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 Vegetable & 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 Vegetable & 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 Vegetable & 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.

What others are saying

Related recipes