Simple Vegetable Bean Soup + More Soup Recipes to Try

Soup is comfort food in winter, and I’ve made this simple vegetable bean soup twice in the last two weeks. Whenever I see rain clouds I want to make soup, and this one is a favorite, especially because it’s filled with vegetables so I feel like I’m getting my vitamins. :)

My teenagers like this one, especially when I pair it with grilled cheese on sourdough. This is a stove top preparation, I like when the smell of it fills the kitchen. I’ve also rounded up some more delicious looking bean soup recipes for my fellow soup lovers!

Vegetable Bean Soup

November 18, 2020

by Kate Riley

Cuisine American

Category Food + Recipes

Serving Size

4 bowls

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

4 garlic cloves (diced)
2 tbsp olive oil
1 medium yellow squash, diced
1 medium italian squash (zucchini), diced
10 peeled baby carrots, diced
32 oz. regular vegetable (or chicken) broth
2 15 oz. cans white beans (navy, northern, or cannellini)
1 chicken breast, diced or shredded
1 tbsp garlic powder
3/4 tsp cumin
1 tsp oregano
1/4 - 1/2 tsp chili flakes to taste
8 oz. plain tomato sauce

Instructions

Stovetop preparation: in a large pot, saute diced garlic in olive oil on low heat for 1 minute to soften. Add diced vegetables and saute them for another 3 to 4 minutes over medium heat, stirring frequently. Add chicken broth, tomato sauce, (optional) chicken, and white beans. Stir and add remaining spices (cumin, oregano, garlic powder and red chili flakes). Simmer for 30 minutes and serve.

I’ve also rounded up more delicious looking bean soup recipes I want to try this winter. This afternoon I’m starting with the spicy black bean soup below.