26+ Hearty and Healthy Vegetable Bean Soup Recipes for Every Season

When the weather turns cold or you’re in need of a comforting, nourishing meal, few dishes are as satisfying as a warm bowl of vegetable bean soup.

Packed with nutrients, fiber, and protein, vegetable bean soups are not only hearty and filling, but they are also incredibly versatile.

Whether you’re craving something rich and creamy or light and refreshing, there’s a bean soup for every occasion.

Plus, these soups are easy to make, often featuring affordable ingredients that can be found in your pantry and local grocery store.

In this article, we’ve rounded up 26+ vegetable bean soup recipes that are sure to become staples in your kitchen.

From classic favorites like lentil and vegetable soup to exciting twists like sweet potato and black bean soup, you’ll find a variety of delicious, hearty recipes to suit every taste.

These soups are perfect for meal prep, cozy dinners, or as a healthy option to serve your family or guests.

Let’s dive into these hearty, soul-warming soups that are perfect for any season!

26+ Hearty and Healthy Vegetable Bean Soup Recipes for Every Season

Vegetable bean soups are the ultimate comfort food, offering a nutritious and filling option that can be made with a wide variety of vegetables and beans.

Whether you’re a fan of robust, spice-packed soups or lighter, veggie-based broths, these 26+ recipes provide endless inspiration for your next meal.

Not only are they delicious, but they are also budget-friendly and can be made in large batches, making them perfect for meal prep or a cozy family dinner.

So, grab your favorite ingredients and get ready to enjoy these tasty and nourishing soups that will keep you coming back for more.

Hearty Garden Vegetable & White Bean Soup

This Hearty Garden Vegetable & White Bean Soup is a comforting bowl of goodness that’s both nourishing and satisfying. Packed with fiber-rich white beans, seasonal vegetables, and fragrant herbs, it’s a great way to use up what’s in your fridge while creating a meal that’s flavorful and hearty. Whether you’re looking for a cozy weeknight dinner or a nutritious meal prep option, this soup delivers both taste and nutrition in every spoonful.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups chopped fresh spinach
• 1 tablespoon lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant (about 3 minutes).
2. Add carrots and celery; cook for 5 more minutes until slightly softened.
3. Stir in zucchini, squash, and white beans. Add tomatoes, broth, thyme, and oregano.
4. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.
5. Stir in spinach and cook for an additional 2–3 minutes.
6. Add lemon juice for brightness, then season with salt and pepper to taste.

This soup is a celebration of seasonal vegetables and hearty beans, making it perfect for lunch or dinner. It stores beautifully, so you can enjoy leftovers throughout the week. With a balance of texture, flavor, and nutrition, it’s a recipe you’ll return to time and again—especially when you’re craving something warm and wholesome.

Spicy Black Bean & Veggie Soup

Spicy Black Bean & Veggie Soup is a bold and zesty option for those who love a little heat in their meals. Using pantry staples like canned black beans and crushed tomatoes, this soup is easy to throw together, while fresh vegetables and warming spices give it a homemade touch. Ideal for cold nights or anytime you’re craving a nourishing meal with a kick.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional for extra spice)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, bell peppers, jalapeño, and garlic. Sauté for 5–7 minutes until softened.
2. Add cumin, paprika, and chili powder. Stir to coat the vegetables.
3. Pour in black beans, tomatoes, and broth. Bring to a boil.
4. Reduce heat and simmer uncovered for 25–30 minutes, allowing the flavors to meld.
5. Use an immersion blender to partially puree the soup (optional) for a thicker texture.
6. Stir in lime juice and season with salt. Garnish with fresh cilantro before serving.

This soup delivers robust flavor with a smoky, spicy punch. It’s incredibly satisfying thanks to the protein-rich black beans, and the combination of peppers adds both color and complexity. Serve it with tortilla chips or warm cornbread for a complete, comforting meal that wakes up your taste buds.

Italian-Style Cannellini Bean & Vegetable Soup

Brimming with Mediterranean flair, this Italian-Style Cannellini Bean & Vegetable Soup brings together simple ingredients and bold, rustic flavors. Cannellini beans provide a creamy, tender bite, while Italian herbs and a hint of tomato bring classic comfort to each spoonful. It’s the perfect soup to serve with crusty bread and a sprinkle of parmesan for a meal that’s both cozy and sophisticated.

Ingredients:

• 2 tablespoons olive oil
• 1 leek, white and light green parts chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery ribs, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• 2 cups chopped kale or Swiss chard
• Salt and black pepper to taste
• Freshly grated parmesan cheese (optional)

Instructions:

1. In a large soup pot, heat olive oil over medium heat. Add leeks and garlic, cook until translucent (about 5 minutes).
2. Add carrots and celery. Cook for 5–7 minutes until slightly softened.
3. Stir in crushed tomatoes, beans, broth, and herbs. Add red pepper flakes if using.
4. Bring to a gentle boil, then lower the heat and simmer for 20–25 minutes.
5. Add kale or chard and simmer for another 5 minutes until greens are tender.
6. Season with salt and pepper, and serve with a sprinkle of parmesan if desired.

This Italian-inspired soup is hearty, comforting, and full of character. It’s a fantastic way to enjoy beans and greens in a rich, tomato-based broth that feels like it came from an Italian kitchen. Best served with a chunk of warm bread, this soup is equally suitable for a cozy night in or a casual dinner with friends.

Moroccan Chickpea & Vegetable Soup

Infused with warm spices and hearty ingredients, this Moroccan Chickpea & Vegetable Soup is a vibrant, protein-packed dish inspired by North African cuisine. It combines the rich flavors of cumin, turmeric, and cinnamon with chickpeas, carrots, and tomatoes for a deeply satisfying experience. Perfect for chilly evenings or when you want something exotic yet comforting, this soup is both delicious and nourishing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 handful fresh parsley or cilantro, chopped
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft, about 5 minutes.
2. Add carrots, zucchini, and all the spices. Cook, stirring, for another 2–3 minutes.
3. Stir in chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and let the soup simmer for 20–25 minutes.
5. Adjust seasoning with salt and pepper. Stir in chopped herbs just before serving.
6. Serve with a lemon wedge for added brightness.

This Moroccan-style soup is a flavorful journey that brings warmth, depth, and nutrition in each spoonful. The chickpeas provide plant-based protein while the spices turn ordinary vegetables into a memorable meal. It’s a one-pot wonder perfect for meal prep, gatherings, or cozy nights at home.

Creamy Tomato & Butter Bean Soup

This Creamy Tomato & Butter Bean Soup offers a silky, velvety texture while remaining completely plant-based. Butter beans add a luscious creaminess and mild flavor that blends perfectly with the brightness of tomatoes. It’s a modern twist on classic tomato soup—with more body, protein, and satisfaction. Serve it with grilled bread or a salad for a wholesome, comforting lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) butter beans, drained and rinsed
• 1 can (15 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 3 cups vegetable broth
• 1 teaspoon dried basil
• ½ teaspoon paprika
• Salt and pepper to taste
• ½ cup canned coconut milk or plant-based cream (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a soup pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add tomato paste and stir for 1 minute to develop flavor.
3. Stir in crushed tomatoes, butter beans, broth, basil, and paprika.
4. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
5. Use an immersion blender to blend the soup until smooth (or leave it chunky if preferred).
6. Stir in coconut milk or cream for extra richness, and season with salt and pepper.
7. Garnish with fresh herbs and serve hot.

With its creamy texture and rich flavor, this soup is a satisfying upgrade to the classic tomato soup. The butter beans give it heartiness without heaviness, making it suitable for both light meals and full dinners. It’s perfect for those seeking comfort with a clean, plant-based twist.

Lentil & Mixed Vegetable Stew

This Lentil & Mixed Vegetable Stew is a hearty, rustic soup that’s as nutritious as it is comforting. Lentils provide a great source of plant-based protein and fiber, while a medley of vegetables and herbs adds layers of flavor. This soup is thick enough to be considered a stew, making it ideal for cold weather or when you’re craving a stick-to-your-ribs kind of meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 potato, cubed
• 1 zucchini, chopped
• 1 cup brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 5 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and black pepper to taste
• 2 cups chopped kale or spinach

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, potato, and zucchini. Cook for about 5 minutes.
3. Stir in lentils, diced tomatoes, vegetable broth, and herbs.
4. Bring to a boil, then reduce to a simmer and cook for 30–35 minutes, until lentils and vegetables are tender.
5. Add chopped kale or spinach in the last 5 minutes of cooking.
6. Season with salt and pepper before serving.

This stew-like soup is warm, filling, and packed with earthy, wholesome ingredients. It’s budget-friendly, freezer-friendly, and endlessly customizable based on the vegetables you have on hand. Great for batch cooking or feeding a crowd, this lentil vegetable stew will quickly become a household favorite.

Sweet Potato & Black Bean Soup

Sweet Potato & Black Bean Soup is a vibrant and hearty dish that combines the earthy sweetness of tender sweet potatoes with the richness of black beans. This nourishing soup is packed with vitamins, fiber, and plant-based protein, making it a perfect option for those seeking a filling, healthy meal. The blend of spices adds depth, and the lime juice brightens the flavors, creating a comforting yet fresh soup ideal for any day of the week.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and black pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add sweet potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Stir in black beans, diced tomatoes, vegetable broth, and spices. Bring to a boil.
4. Reduce heat to low and let simmer for 25–30 minutes, until the sweet potatoes are tender.
5. Season with salt, pepper, and lime juice. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean soup is the perfect balance of sweet, savory, and spicy. The combination of creamy sweet potatoes and hearty black beans makes it both filling and flavorful. It’s a great meal on its own but can be paired with cornbread or avocado slices for extra comfort and flavor.

Split Pea & Vegetable Soup

Split Pea & Vegetable Soup is a classic, wholesome dish that’s rich in protein and fiber, thanks to the nutrient-packed split peas. This soup is not only filling but also versatile, as it features an assortment of vegetables and aromatic herbs. The earthy flavor of split peas combined with the freshness of carrots, celery, and potatoes makes this soup a perfect choice for a simple, comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 large potato, diced
• 1 cup dried green split peas, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups spinach or kale, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Add carrots, celery, and potato, and cook for another 5 minutes.
3. Stir in split peas, vegetable broth, thyme, and bay leaf. Bring to a boil.
4. Reduce the heat and let simmer, uncovered, for 45–50 minutes, until the peas are tender and the soup has thickened.
5. Add spinach or kale in the last 5 minutes of cooking, if using.
6. Season with salt and pepper, and remove the bay leaf before serving.

Split Pea & Vegetable Soup is the ultimate in comfort food—rich, satisfying, and full of nutrition. The split peas create a creamy texture, while the vegetables contribute a fresh, earthy flavor. This soup is easy to prepare and makes a great option for meal prep or a hearty dinner on a chilly evening.

Curried Lentil & Spinach Soup

This Curried Lentil & Spinach Soup is a warm, aromatic dish that combines the richness of lentils with the vibrant flavors of curry spices. It’s a simple yet flavorful soup that packs a punch of nutrients, especially with the addition of fresh spinach. The lentils provide a hearty base, while the spices like turmeric, cumin, and ginger elevate the flavors to create a comforting, exotic meal in one pot.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 cup dried red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 3 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro or yogurt for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in grated ginger, curry powder, cumin, and turmeric, cooking for another minute to bloom the spices.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, until the lentils are tender.
5. Stir in chopped spinach and cook for another 5 minutes.
6. Season with salt and pepper, and serve with a dollop of yogurt or sprinkle with fresh cilantro if desired.

This Curried Lentil & Spinach Soup is a delightful, warming dish filled with aromatic spices and nutrient-dense ingredients. The red lentils cook quickly and soak up the curry flavors, making the soup rich and hearty. Perfect for a light yet satisfying lunch or dinner, it’s an easy way to add a little global flair to your meal rotation.

Roasted Butternut Squash & Chickpea Soup

This Roasted Butternut Squash & Chickpea Soup is a delightful fall-inspired dish, combining the natural sweetness of roasted butternut squash with the earthiness of chickpeas. Roasting the squash before adding it to the soup creates a caramelized, rich flavor that pairs beautifully with aromatic spices like cinnamon, nutmeg, and cumin. This velvety soup is perfect for a cozy meal on a cool day and is packed with vitamins, fiber, and protein.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons maple syrup (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper. Spread it on a baking sheet in a single layer.
2. Roast in the oven for 25–30 minutes, until tender and caramelized, turning once halfway through.
3. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
4. Add the roasted butternut squash, chickpeas, vegetable broth, cumin, cinnamon, and nutmeg. Bring to a boil.
5. Reduce heat and simmer for 15 minutes, then use an immersion blender to blend the soup until smooth.
6. Stir in maple syrup for added sweetness, if desired. Season with salt and pepper.
7. Garnish with fresh parsley and serve hot.

This Roasted Butternut Squash & Chickpea Soup is rich, velvety, and full of cozy fall flavors. The combination of roasted squash and chickpeas makes it incredibly satisfying, while the spices add warmth and depth. Perfect for a light dinner or paired with a fresh salad for a well-rounded meal.

Vegetable & Navy Bean Soup

This Vegetable & Navy Bean Soup is a fresh, healthy take on a classic soup, brimming with a variety of colorful vegetables and creamy navy beans. The beans add heartiness and a touch of creaminess, making this soup filling and full of protein. It’s a wholesome, low-fat, and high-fiber option that is perfect for a comforting weeknight meal or a meal prep idea for the week.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small leek, cleaned and sliced
• 1 zucchini, chopped
• 1 can (15 oz) navy beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups fresh spinach, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and leek. Sauté for 5–7 minutes until vegetables begin to soften.
2. Stir in zucchini and cook for another 3 minutes.
3. Add navy beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
4. Reduce heat and let simmer for 25–30 minutes until vegetables are tender.
5. Stir in spinach in the last 5 minutes of cooking.
6. Season with salt and pepper and serve warm.

This Vegetable & Navy Bean Soup is a deliciously healthy and filling dish that’s perfect for any occasion. The creamy navy beans add a satisfying texture while the combination of fresh vegetables provides vibrant flavor. This soup is versatile and easy to make, making it a great option for meal prep or a quick, wholesome dinner.

Potato & Green Bean Soup

Potato & Green Bean Soup is a simple yet hearty dish that features tender potatoes and fresh green beans in a savory broth. With just a few ingredients and minimal prep, this soup brings out the best in everyday vegetables. It’s a comforting meal that’s both satisfying and light, making it perfect for lunch or a low-key dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 2 cups fresh green beans, trimmed and cut into 1-inch pieces
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add cubed potatoes, green beans, vegetable broth, and thyme. Bring to a boil.
3. Reduce heat and simmer for 25–30 minutes, until potatoes are tender and the green beans are cooked through.
4. Season with salt and pepper. For added brightness, stir in lemon juice just before serving.

This Potato & Green Bean Soup is simple, comforting, and satisfying without being overly heavy. The potatoes create a creamy texture while the green beans offer a fresh crunch. It’s a great weeknight soup for when you want something easy yet delicious, and it can easily be made vegetarian or vegan depending on your choice of broth.

Spicy White Bean & Kale Soup

This Spicy White Bean & Kale Soup is a zesty, nutrient-packed dish that combines creamy white beans with the bold heat of chili flakes and the hearty freshness of kale. It’s a perfect balance of heat and earthiness, making it a satisfying meal for cooler weather or when you crave something hearty with a little kick. The addition of lemon juice brightens the flavors, giving the soup a fresh, vibrant finish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until soft.
2. Stir in crushed red pepper flakes and cook for an additional 1 minute to release the heat.
3. Add white beans, vegetable broth, kale, thyme, and cumin. Bring to a boil.
4. Reduce the heat to a simmer and cook for 20–25 minutes until the flavors meld together.
5. Season with salt and pepper, and stir in lemon juice just before serving.
6. Garnish with fresh parsley and serve hot.

This Spicy White Bean & Kale Soup offers the perfect combination of heat and heartiness. The creamy beans and tender kale create a satisfying base, while the chili flakes add an exciting burst of spice. It’s an easy-to-make soup that’s both healthy and comforting, perfect for when you want something a little different but still wholesome.

Carrot & Red Lentil Soup

Carrot & Red Lentil Soup is a vibrant, naturally sweet dish that pairs the earthiness of red lentils with the subtle sweetness of carrots. With a blend of warming spices like turmeric and ginger, this soup offers a deeply satisfying and aromatic flavor. Red lentils cook quickly and break down into a creamy texture, making this soup wonderfully smooth and comforting. It’s perfect for a light lunch or a quick weeknight dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• Salt and black pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft, about 5 minutes.
2. Add chopped carrots and cook for an additional 5 minutes.
3. Stir in red lentils, vegetable broth, turmeric, cumin, and ginger. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes, until the lentils are soft and the soup thickens.
5. Season with salt, pepper, and fresh lemon juice. Blend the soup with an immersion blender or in a regular blender until smooth.
6. Garnish with fresh cilantro and serve warm.

This Carrot & Red Lentil Soup is a delightful combination of flavors and textures, with the sweet carrots balancing out the earthy lentils and spices. It’s a wholesome, nourishing soup that’s easy to make and perfect for a cozy meal. Whether you’re looking for something light or filling, this soup is sure to hit the spot.

Tomato & Bean Soup with Spinach

Tomato & Bean Soup with Spinach is a classic, simple dish that brings together the richness of tomatoes, the heartiness of beans, and the freshness of spinach. This soup is full of flavor from slow-simmered tomatoes and aromatic herbs, making it an excellent choice for any day of the week. It’s a nourishing, light yet hearty meal that’s easy to prepare and perfect for serving as a starter or a light dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional, to balance acidity)
• 2 cups fresh spinach, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Stir in diced tomatoes, white beans, vegetable broth, basil, oregano, and sugar (if using). Bring to a boil.
3. Reduce heat and simmer for 20–25 minutes, allowing the flavors to meld.
4. Add chopped spinach in the last 5 minutes of cooking, and stir until wilted.
5. Season with salt and pepper to taste, and serve hot.

This Tomato & Bean Soup with Spinach is a perfect balance of comforting and fresh. The combination of tomatoes, beans, and spinach makes it nutrient-dense and satisfying. It’s a light, yet hearty option that can be enjoyed as a meal on its own or paired with crusty bread for extra enjoyment.

Zucchini & White Bean Soup

This Zucchini & White Bean Soup is a light yet satisfying dish that combines the tender freshness of zucchini with the creamy texture of white beans. The addition of fresh herbs like basil and thyme brings a fragrant depth of flavor to the soup, while vegetable broth provides the perfect savory base. It’s a simple, nutritious, and budget-friendly option that’s great for any time of the year.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 medium zucchinis, chopped
• 1 can (15 oz) white beans (such as cannellini or navy beans), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add chopped zucchini, and cook for an additional 5 minutes, stirring occasionally.
3. Stir in white beans, vegetable broth, thyme, and basil. Bring to a boil.
4. Reduce the heat and simmer for 20 minutes until the zucchini is tender.
5. Season with salt and pepper to taste, and garnish with fresh parsley if desired.
6. Serve hot, and enjoy!

This Zucchini & White Bean Soup is a light yet satisfying dish, perfect for warm weather or when you need a healthy, quick meal. The zucchini brings a refreshing, slightly sweet taste, and the beans add a creamy texture. It’s a simple and delicious way to get your daily dose of vegetables!

Pea & Carrot Soup with Dill

Pea & Carrot Soup with Dill is a fresh, vibrant dish that highlights the natural sweetness of peas and carrots. The subtle flavor of dill adds a lovely herbal note that balances the sweetness of the vegetables perfectly. This soup is light, yet still filling, thanks to the addition of peas, making it an ideal choice for lunch or a light dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups fresh or frozen peas
• 2 large carrots, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried dill (or 2 teaspoons fresh dill)
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots and cook for another 5 minutes.
3. Stir in peas, vegetable broth, and dried dill. Bring to a boil.
4. Reduce the heat and simmer for 15–20 minutes until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
6. Stir in lemon juice if desired, and season with salt and pepper.
7. Garnish with fresh dill and serve.

This Pea & Carrot Soup with Dill is light, refreshing, and full of natural sweetness. The dill enhances the fresh, earthy flavors of the peas and carrots, making it a unique and delightful dish. It’s a great option when you want something fresh and easy to prepare without sacrificing flavor.

Sweet Corn & Bean Soup

Sweet Corn & Bean Soup is a comforting and slightly sweet dish that combines tender corn kernels with hearty beans for a filling and nutritious meal. The natural sweetness of the corn pairs perfectly with the earthiness of the beans, and a touch of cumin adds warmth to the broth. This soup is quick and easy to prepare, making it a perfect option for busy weeknights or meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add corn, black beans, vegetable broth, cumin, and smoked paprika. Bring to a boil.
3. Reduce heat and simmer for 15–20 minutes, allowing the flavors to meld together.
4. Season with salt, pepper, and lime juice.
5. Garnish with fresh cilantro and serve hot.

This Sweet Corn & Bean Soup is both light and filling, with the natural sweetness of corn perfectly complementing the richness of black beans. The cumin and smoked paprika bring an extra layer of warmth and depth to the soup, while the lime juice adds a refreshing burst of brightness. This is a great soup for any occasion, whether you’re looking for a quick weeknight meal or something easy to prepare in advance.

Roasted Tomato & Bean Soup

Roasted Tomato & Bean Soup is a flavorful, tangy dish made by roasting tomatoes to enhance their natural sweetness and depth of flavor. Paired with creamy white beans and a rich vegetable broth, this soup is hearty and satisfying. The addition of garlic, basil, and oregano brings an Italian-inspired flair to the soup, making it a perfect meal for any time of year. It’s light yet filling and full of nutrients, ideal for a cozy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large tomatoes, halved
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until the tomatoes are tender and slightly charred.
2. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in roasted tomatoes (scrape them off the baking sheet), white beans, vegetable broth, basil, and oregano. Bring to a boil.
5. Reduce heat and simmer for 15–20 minutes to allow the flavors to meld.
6. Use an immersion blender or regular blender to puree the soup until smooth. Season with salt and pepper to taste.
7. Garnish with fresh basil and serve hot.

This Roasted Tomato & Bean Soup is a rich and comforting meal, full of deep, roasted tomato flavors balanced by the creamy beans. The herbs add a lovely Italian-inspired twist, making it a perfect choice for an easy weeknight dinner. It’s both nutritious and satisfying, ideal for a light lunch or dinner.

Cabbage & Bean Soup

Cabbage & Bean Soup is a hearty and wholesome dish that features the delicate flavor of cabbage combined with the richness of beans. This soup is filling yet light, thanks to the cabbage’s high water content, and the beans provide a great source of protein and fiber. A savory broth and simple seasonings bring everything together, making it an ideal dish for a healthy meal that’s easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chopped cabbage (about half a medium head)
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for about 5 minutes until softened.
2. Add chopped cabbage and cook for another 5 minutes, stirring occasionally.
3. Stir in white beans, vegetable broth, thyme, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes until the cabbage is tender.
5. Remove the bay leaf, then season with salt, pepper, and apple cider vinegar (if using).
6. Serve hot, and enjoy!

This Cabbage & Bean Soup is a light, comforting, and nutritious dish. The cabbage adds a subtle crunch and mild flavor, while the beans make the soup hearty and filling. It’s perfect for a healthy lunch or as a side dish, and it’s an excellent way to incorporate more veggies into your diet.

Lentil & Vegetable Soup

Lentil & Vegetable Soup is a hearty and wholesome meal packed with protein-rich lentils and a variety of vibrant vegetables. With its rich vegetable broth and aromatic herbs, this soup is both filling and nutritious, making it a great option for a comforting dinner. The lentils break down into a creamy texture as the soup simmers, creating a satisfying base that is both hearty and healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups spinach or kale, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add carrots, celery, and zucchini, and cook for an additional 5 minutes.
3. Stir in lentils, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 30–40 minutes, or until the lentils are tender and the soup has thickened.
5. Add spinach or kale in the last 5 minutes of cooking, if using.
6. Season with additional salt and pepper as needed, and serve hot.

This Lentil & Vegetable Soup is a hearty, nutritious option that’s perfect for any day of the week. The lentils provide plenty of protein, while the vegetables add a variety of textures and flavors. It’s a wonderfully filling soup that is easy to make and perfect for meal prep or a cozy dinner.

Bean & Barley Soup

Bean & Barley Soup is a wholesome, hearty dish that combines the nutty flavor of barley with protein-packed beans. The barley adds a chewy texture, while the beans contribute a creamy, satisfying consistency. This soup is perfect for a filling lunch or dinner, packed with fiber, vitamins, and minerals. It’s a comforting, warming meal for any season, with a rich broth and the perfect balance of vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried barley, rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups spinach or kale, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add carrots and celery, and cook for another 5 minutes.
3. Stir in barley, kidney beans, vegetable broth, thyme, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 35–40 minutes, or until the barley is tender and the flavors have melded together.
5. Add spinach or kale in the last 5 minutes of cooking, if using.
6. Season with salt and pepper, and serve hot.

This Bean & Barley Soup is a satisfying and nutrient-dense dish that’s perfect for colder days. The chewy barley and creamy beans combine to create a hearty and filling soup. It’s a great choice for meal prep or a comforting, healthy dinner that’s easy to make.

Sweet Potato & Black Bean Soup

Sweet Potato & Black Bean Soup is a vibrant, flavorful dish that brings together the natural sweetness of sweet potatoes and the richness of black beans. The earthy beans complement the sweet potatoes, while cumin and chili powder add a warm, smoky flavor. This soup is perfect for anyone looking for a filling and nutritious meal that’s also vegetarian and high in fiber. It’s a great choice for a cozy dinner or a make-ahead meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in black beans, vegetable broth, cumin, and chili powder. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes, until the sweet potatoes are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth, or leave it chunky if preferred.
6. Stir in lime juice and season with salt and pepper.
7. Garnish with fresh cilantro and serve hot.

This Sweet Potato & Black Bean Soup is a warm, comforting dish that’s full of flavor and nutrients. The creamy texture of the sweet potatoes and black beans makes it hearty and satisfying, while the cumin and chili powder bring a rich depth of flavor. It’s a perfect dish for a chilly evening and can easily be made in advance for a quick meal.

Spinach & Lentil Soup

Spinach & Lentil Soup is a hearty and nutritious meal that combines the earthy flavors of lentils with the vibrant freshness of spinach. The lentils provide a great source of protein, while the spinach adds a boost of vitamins and minerals. This simple yet flavorful soup is full of aromatic spices like cumin and turmeric, giving it a warming and satisfying taste. It’s perfect for a wholesome lunch or dinner that’s light yet filling.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 3 cups fresh spinach, chopped
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in lentils, vegetable broth, cumin, turmeric, and coriander. Bring to a boil.
3. Reduce heat and simmer for 25–30 minutes, or until the lentils are tender and the soup has thickened.
4. Add spinach and cook for an additional 5 minutes, until wilted.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with additional lemon wedges if desired.

This Spinach & Lentil Soup is a flavorful and nutritious option that’s perfect for any time of year. The lentils create a creamy texture while the spinach adds freshness and a burst of vitamins. The warming spices make this soup a comforting dish, and the lemon juice adds a bright finish, making it a perfect choice for a healthy, satisfying meal.