Slow-Simmered Bean and Vegetable Soup
A nourishing, budget-friendly soup made with pantry staples and seasonal vegetables, simmered to develop deep flavor. This american-inspired soups ready in about 45 minutes pairs (15 oz) white beans, vegetable broth, medium 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.
Ingredients
- 1 can (15 oz) white beans
- 4 cups vegetable broth
- 2 medium carrots
- 2 stalks celery
- 1 medium onion
- 2 cloves garlic
- 2 cups kale
- 1 tbsp lemon juice
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, cooking for 3 minutes until softened.
- Step 2: Stir in 2 medium diced carrots, 2 diced celery stalks, and 1 can (15 oz) drained white beans, then pour in 4 cups vegetable broth.
- Step 3: Bring to a simmer, cover, and cook for 25 minutes until vegetables are tender.
- Step 4: Stir in 2 cups chopped kale and 1 tbsp lemon juice, cooking for 5 more minutes until kale wilts. Season with salt and pepper to taste.
Frequently asked questions
How long does Slow-Simmered Bean and Vegetable 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 Slow-Simmered Bean and Vegetable 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 (15 oz) white beans from drying out.
Can I substitute ingredients in Slow-Simmered Bean and Vegetable 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 Slow-Simmered Bean and Vegetable 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.
What goes well with Slow-Simmered Bean and Vegetable Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved how the vegetables held their shape without getting mushy. A great comfort food.
- ★★★★★
Perfect for a cozy evening. The texture was just right, and it kept well for lunch the next day.
- ★★★★★
This soup is a family favorite! The slow simmer really brings out the flavors of the beans and veggies.
