A nourishing bowl of Vegetable Bean Soup is just perfect when the temperature starts to drop. This recipe is so easy and absolutely delicious.
This soup is so good, it’s rivaling my love of chicken tortilla soup. I love it for it’s perfectly balanced flavor but also for it’s simplicity of ingredients and how easy it is to make. I add parmesan to the top of mine but you can easily make this a vegan vegetable bean soup by leaving that out! This soup is hearty and filling, but doesn’t feel heavy at all. Just over 10 ingredients and less than 1 hour is all you need. Let’s make it!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Vegetable bean soup
- Celery
- Carrot
- Onion
- Garlic
- Canned white beans (I use cannelini)
- Herbs de Provence (affiliate link)
- Canned diced tomatoes
- Vegetable or chicken stock
- Salt and pepper
Somewhere in the recesses of my memory banks I knew that the this combination of carrot, onion and celery is called a mirepoix— I most likely learned this watching Emril. I did a quick google search to confirm and it turns out a mirepoix is 2 parts onion, 1 part celery, 1 part carrot. I am using equal parts of each which it turns out also has a name – The Holy Trinity. It’s the perfect base for many soups, including my Favorite Chicken Soup.
What is herbs de Provence?
The only ingredient in this soup that might not be in every kitchen, but well worth purchasing! Herbs de provence is a blend of herbs typically including savory, marjoram, thyme, rosemary and oregano. It gets its name from the Provence region of France where these herbs are used often.
Where to find it
The blend I get is from from Trader Joe’s and actually includes thyme, marjoram, savory, rosemary, basil, sage and lavender. It is perfect for soups and adds amazing flavor all in one little scoop. If you don’t have a Trader Joe’s near you, you might try this brand (affiliate link). It seems the closest match!
How to make this soup
Step 1: saute the veggies
Heat oil in a large stock pot or a dutch oven on the stove over medium heat. Then add the carrot, onion and celery.
Step 2: add the seasonings, beans and stock
Once the veggies are tender (this will take about 10 minutes), add the canned tomatoes (make sure to drain the excess liquid!), beans, stock and herbs de provence.
Allow this to come to a boil then check for taste. Add more salt by the half teaspoon until it tastes right to you.
Step 3: finishing touches and serve
Add the fresh parsley once the soup is done so it retains its bright green color. I love to top this soup with parmesan! We’ve also added avocado and that was delish. Serving with butter and bread is also a must!
Have you tried this vegetable bean soup?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
More soup recipes
PrintVegetable Bean Soup
A hearty and nourishing vegetable bean soup you won't soon forget.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: American, French
Ingredients
- 1 tbsp olive oil
- 1 cup carrot (diced)
- 1 cup celery (diced)
- 1 cup yellow onion ( diced)
- 3 cloves garlic (minced)
- 1 15.5 oz can diced tomatoes (drained)
- 1 tsp herbs de provence
- 1 15.5 oz can cannelini beans (rinsed and drained)
- zest of half a lemon
- 1 quart vegetable or chicken stock
- salt and pepper
- 1 tbsp fresh parsley (chopped (plus more for serving))
Suggested toppings
- parmesan
- chopped parsley
Instructions
- Heat oil in a large stock pot or dutch oven oven medium heat. Add onion, celery and carrot and stir. Sprinkle with 1/4 tsp of salt and a heavy pinch of black pepper. Cook until softened, about 10 minutes.
- Add garlic and stir, allow to cook about 1 minute before adding canned tomatoes, beans, lemon zest, herbs de provence and stock. Bring to a boil, then reduce heat to a simmer. Taste and add more salt if necessary. Continue to simmer for about 15-20 minutes before removing from heat.
- Add fresh parsley and remove from heat.
- Serve topped with parmesan cheese and more parsley if desired.
Jady
I make this all the time! I add some type of pasta (a handful) near the end. I use Cento crushed tomatoes from the freezer that I usually have leftover from making pizza. The best thing about the Cento crushed tomatoes (28 oz. can)is the list of ingredients: Vine-ripened tomatoes. That’s it! No salt, no basil and no calcium choride! The smaller Cento crushed tomato cans do add tomato juice.
Becky
Yes pasta is great to add! And gotta love pure ingredients 🙂
Paolo
Can we freeze the soup?
Becky
Hi Paolo, yes you can freeze this! Place the soup in a freezer-safe container and allow it to cool before placing in the freezer. To thaw, place in the fridge 1-2 days before you want to eat, then reheat in a sauce pan. I would enjoy within 3-6 months of freezing. Enjoy!
Steve
Cook time is 30 minutes. How long do you let simmer?
Becky Schmieg
Hi Steve, about 15-20 minutes. I updated the instruction card. Thank you for your comment!
Laura Beraha
Parseley: should be “divided”. How long to simmer the soup?
Becky Schmieg
Hi Laura, my intention with the instructions is to mean you can top with extra parsley when serving if you want so it doesn’t need to say divided. I made some edits that will hopefully made that more clear. I also added the simmer time. Thank you for your comment!