Vegetable Bean Soup
A hearty vegetable bean soup packed with beans, corn, and fresh vegetables, perfect for a comforting, nutritious meal suitable for family dinners or casual gatherings.
Ingredients
Instructions
- In a 4-quart Dutch oven, combine water, kidney beans, black beans, undrained stewed tomatoes, corn, sliced carrots, chopped onion, chicken bouillon cubes, and minced garlic.
- Bring to boiling, then reduce heat and simmer for 15 minutes.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and garlic in a bit of olive oil before adding them to the pot. If you're looking for a different protein, you can add cooked chicken or turkey to the soup. You can also substitute any beans you have on hand, such as pinto or white beans, for a unique twist.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It also pairs beautifully with Chicken California Blend Casserole for a comforting dinner. For an extra touch, sprinkle some fresh herbs like parsley or cilantro on top before serving.
Storage & Reheating
Store any leftover vegetable bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, or microwave in short intervals, stirring occasionally, until hot. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Bean Soup contains roughly 1028 calories, with 53g protein, 205g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (244% of the Daily Value), vitamin A (230% of the Daily Value), and protein (106% of the Daily Value), and a good source of vitamin C. It also contributes 68g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! Fresh vegetables like zucchini, bell peppers, or spinach can be used. Just chop them into similar-sized pieces and add them to the pot. You may need to adjust the cooking time slightly to ensure they are tender.
Is this soup suitable for a vegetarian diet?
Yes, this vegetable bean soup is naturally vegetarian. To make it vegan, simply ensure that the chicken bouillon cubes are replaced with a vegetable version, or use homemade vegetable broth for a rich flavor.
How can I thicken the soup if it’s too thin?
If your soup turns out thinner than desired, you can thicken it by pureeing a portion of the soup in a blender and then returning it to the pot. Alternatively, you can add a cornstarch slurry or a few diced potatoes to absorb some liquid and thicken the mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).