One-Pot Vegetable and Bean Soup
A nourishing soup simmered with pantry staples and seasonal vegetables for a satisfying meal in under 30 minutes. 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 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 tbsp olive oil
- 1 onion
- 2 carrots
- 2 stalks celery
- 3 cloves garlic
- 1 can (15 oz) kidney beans
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups kale
- 1 tsp dried oregano
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 peeled and diced carrots, and 2 diced celery stalks; cook for 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves and cook for 2 minutes until fragrant.
- Step 3: Stir in 1 can (15 oz) rinsed kidney beans, 1 can (14.5 oz) diced tomatoes, and 4 cups vegetable broth.
- Step 4: Bring to a simmer, then reduce heat to low and add 2 cups chopped kale and 1 tsp dried oregano.
- Step 5: Simmer uncovered for 20 minutes, stirring occasionally, then season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot 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 One-Pot 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 One-Pot 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 One-Pot Vegetable and Bean Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pot 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.
What others are saying
- ★★★★★
My kids ate two bowls. Perfect for picky eaters!
- ★★★★★
Loved it! The beans were perfectly cooked and the flavors came together so well.
- ★★★★★
This soup is a lifesaver for weeknights. Easy, healthy, and delicious!
