Vintage Pantry Bean Soup
A hearty soup made with pantry staples from a classic estate sale kitchen, simmered to perfection with aromatic vegetables. This american-inspired soups (vegetarian) ready in about 40 minutes pairs (14 oz can) diced tomatoes, (15 oz can) kidney beans, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 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 (14 oz can) diced tomatoes
- 1 (15 oz can) kidney beans
- 4 cups vegetable broth
- 2 medium carrots
- 2 stalks celery
- 1 medium yellow onion
- 2 cloves garlic
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Add 2 diced medium carrots, 2 chopped celery stalks, and 1 diced medium yellow onion, cooking 5 minutes until softened.
- Step 2: Add 2 minced garlic cloves and cook 1 minute until fragrant.
- Step 3: Stir in 1 (14 oz can) diced tomatoes (with juice), 1 (15 oz can) drained kidney beans, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring to a gentle simmer, then reduce heat to low. Cover and cook 25 minutes, stirring occasionally until vegetables are tender.
Frequently asked questions
How long does Vintage Pantry Bean Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Vintage Pantry 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 (14 oz can) diced tomatoes from drying out.
Can I substitute ingredients in Vintage Pantry 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 Vintage Pantry 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 Vintage Pantry 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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
