Heirloom Bean and Tomato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting bowl of soup made with dried heirloom beans and sun-ripened tomatoes, simmered to perfection with aromatic herbs. This american-inspired soups (vegetarian) ready in about 140 minutes pairs Dried heirloom beans, (14.5 oz) can Canned diced tomatoes, Vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 1 cup Dried heirloom beans
• 1 (14.5 oz) can Canned diced tomatoes
• 4 cups Vegetable broth
• 1 medium, diced Yellow onion
• 1 medium, diced Carrot
• 2 stalks, diced Celery
• 3 cloves, minced Garlic
• 2 tbsp Olive oil
• 1 tsp Fresh thyme
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Rinse 1 cup dried heirloom beans and soak overnight in a large bowl covered with 4 cups water.
2. Step 2: Drain and rinse soaked beans, then transfer to a large pot. Add 4 cups vegetable broth, 1 diced yellow onion, 1 diced carrot, 2 diced celery stalks, 3 minced garlic cloves, 1 tsp fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 90 minutes until beans are tender.
3. Step 3: Add 1 (14.5 oz) can diced tomatoes (with juice) and simmer 30 minutes more. Discard bay leaf, stir in 2 tbsp chopped fresh parsley, and adjust seasoning.