Nourishing, delicious, and packed with nutrients, this vegetable soup with beans recipe is your go-to for a comforting meal. Not only is it easy to make, but it’s also incredibly versatile, allowing you to tweak it based on what’s in your pantry. Let’s dive into making this soul-warming dish.
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Packed with vegetables and beans, it’s a nutritional powerhouse that doesn’t skimp on flavor.
- The recipe is incredibly flexible, allowing for substitutions based on dietary needs or preferences.
- It’s perfect for meal prep, as the flavors deepen when stored, making leftovers even more delicious.
- This soup is budget-friendly, utilizing simple, affordable ingredients to create a hearty meal.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach
Equipment Needed
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables have softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds a flavor base that’s essential for a delicious soup.
Step 2: Add Tomatoes and Beans
Pour in the diced tomatoes with their juices and the drained kidney beans. Stir to combine with the sautéed vegetables. The acidity from the tomatoes will brighten the soup, while the beans add protein and heartiness.
Step 3: Pour in the Broth
Add the vegetable broth and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld together beautifully.
Step 4: Season and Add Spinach
Season the soup with salt and pepper to taste. Stir in the fresh spinach and cook just until wilted, about 2 minutes. The spinach adds a pop of color and a boost of nutrients.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. For an extra touch of flavor, consider garnishing with grated Parmesan cheese or a drizzle of olive oil.
Tips and Tricks
For a thicker soup, blend a portion of the soup before adding the spinach and then mix it back in. If you’re short on time, frozen vegetables can be a great substitute for fresh. To add a smoky flavor, consider adding a pinch of smoked paprika or a piece of bacon with the initial sauté. Always taste and adjust the seasoning before serving, as the saltiness of broth can vary.
Recipe Variations
- For a protein boost, add cooked chicken or turkey.
- Swap kidney beans for chickpeas or black beans for a different texture.
- Add grains like quinoa or barley to make the soup even more filling.
- For a spicy kick, include a diced jalapeño or a sprinkle of red pepper flakes.
- Use kale or Swiss chard instead of spinach for a different green.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything except the spinach to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the spinach in the last 30 minutes of cooking.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Is this soup vegan?
Yes, as long as you use vegetable broth and skip any non-vegan garnishes like Parmesan cheese, this soup is completely vegan.
Summary
This vegetable soup with beans is a nutritious, flavorful, and versatile dish that’s perfect for any day of the week. Easy to make and customizable, it’s sure to become a staple in your recipe collection.