Medley Vegetable and Bean Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting soup packed with a variety of vegetables and beans, simmered in a savory broth for a nourishing and satisfying meal. This american-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, onion, 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 30 min Serves 6 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 can (15 oz) diced tomatoes, 1 can (15 oz) rinsed cannellini beans, 1 can (15 oz) rinsed kidney beans, 4 cups vegetable broth, and 1 tsp dried thyme. Bring to a simmer.
  4. Step 4: Simmer uncovered for 20 minutes to allow flavors to meld.
  5. Step 5: Stir in 2 cups chopped kale and season with salt and pepper to taste. Cook for an additional 5 minutes until the kale is tender.

Frequently asked questions

How long does Medley Vegetable and Bean Soup take to make?

Total time is about 45 minutes (15 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 Medley 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 Medley 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 Medley 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 Medley 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.

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