This delicious and healthy Vegetable Bean Soup is the perfect potato and bean soup that's light yet filling. It's made with crunchy cauliflower and protein-packed pinto beans and comes together in just 30 minutes! What's best is that it's entirely vegan and gluten-free too!
Normally, people think of soup as comfort food for cold winter days or rainy evenings that leave a chill in the air. And rightfully so, because healthy vegetable and bean soups and stews are divine at such times.
But this vegan potato and bean soup is light and refreshing all year! It's the perfect vegetable soup that's packed with nutritious vegetables that not only add a delightful crunch but are also packed with vitamins and minerals!
It's especially perfect for those warmer weather days when you want to eat and feel satisfied, but keep it light enough to be active and not feel weighed down.
Whether you are a seasoned chef or a beginner in the kitchen, this vegetable bean soup recipe is simple to make and will surely impress your family and friends with its heartwarming flavors and winning qualities.
Read on to learn exactly how to make this delicious vegetable bean soup recipe today!
Jump to:
- What is Vegetable Bean Soup?
- Why This Is The Best Vegetable Bean Soup Recipe
- What You Need to Make Vegetable Bean Soup At Home
- How to Make Vegetable Bean Soup Step by Step
- Tips For Making the Best Vegetable Bean Soup Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Vegetable Bean Soup
- Frequently Asked Questions
- How to Store Leftover Vegetable Bean Soup
- Similar Recipes
- Recipe
Not only does this vegan cauliflower bean soup taste great, but it's packed with vegetables that will give your body some great immune-boosting help.
What is Vegetable Bean Soup?
Vegetable Bean Soup is a nutritious soup made with a variety of vegetables and beans. It typically contains ingredients like carrots, celery, onions, tomatoes, and beans such as pinto beans, kidney beans, or cannellini beans.
What is great about this dish is that it is packed with fiber, vitamins, and minerals from the vegetables and beans. It is a great source of protein for vegetarians and vegans, as beans are a plant-based protein.
Plus, the combination of vegetables and beans provides a good balance of carbohydrates, protein, and fats, making it a satisfying and filling meal.
My recipe uses pinto beans along with vegetables such as onions, carrots, cauliflower, and potatoes for a flavorful and nutrition-packed dish.
While many spring cauliflower soups are chilled and/or made with a puree, this vegan potato and bean soup is tomato and vegetable broth-based. Trust me, you’re going to love it!
"With 15 g of plant-based protein per cooked cup, pinto beans are a healthy, filling option - especially in hearty dishes like casseroles, stews, and soups. Unlike meat, pinto beans are almost free of saturated fat and naturally cholesterol-free, they also contain 15 g of fiber, zinc, iron, potassium, calcium and magnesium. Affordable and versatile, pinto beans are also rich in flavonoids, phenolic acids, tannins, and other antioxidant plant compounds. These help combat free radical damage and oxidative stress in the body, which are associated with aging, chronic diseases, and cancer." - “Alex Caspero, Registered Dietitian at Delish Knowledge”
Why This Is The Best Vegetable Bean Soup Recipe
- Healthy and nutritious: The cauliflower, beans, and potatoes in this vegan soup provide plenty of nutritious (and delicious) veggies that will keep you full even without feeling stuffed.
- Packed with flavor: The savory additions of onion, garlic, and herbs load this spring soup with layers of flavor.
- Versatile: Apart from the cauliflower, you can throw in any other vegetables that you have in your refrigerator, like celery, spinach, kale, etc. Pinto beans can also be substituted for Cannellini beans or Kidney beans.
- Quick and easy: Ready in just 35 minutes, this wonderful vegetable bean soup makes a quick and satisfying meal for busy weekdays.
- Crowd-pleaser: Whether you are serving it for a family dinner or a gathering with friends, this vegetable bean soup is sure to be a hit. Its wholesome ingredients and comforting flavors make it a crowd-pleasing dish.
What You Need to Make Vegetable Bean Soup At Home
All you need are some incredibly simple, pantry staples to make this delicious vegetable bean soup recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Olive oil: We will be using olive oil to sauté the onion, carrot, and cauliflower, giving them a rich and flavorful taste. It will also help to prevent the vegetables from sticking to the pan. You can substitute it with a few tablespoons of water or broth if you want to make this recipe oil-free.
Carrots: You'll also need some carrots to add a hint of sweetness to the soup and also add a vibrant colors to it. Carrots are a powerful source of nutrition with much-needed beta-carotene for eye health as well as plenty of antioxidants.
Garlic and onions: We will also use some garlic and onions to add a delicious aromatic, savory flavor to our soup. Garlic and onions are known for keeping your body healthy, helping boost your immune system, and fighting existing infections. They are often used together because their flavors pair so beautifully, and they work well with one another for your health, too.
Cauliflower: We will need some cauliflower to provide a hearty and nutritious element to the dish. It's truly one of the healthiest cruciferous vegetables. To get the most health benefits, Dr. Greger recommends chopping the cauliflower 40 minutes prior to cooking it. Loaded with vitamins, minerals, fiber, antioxidants, and nutrients, it's a low-carb powerhouse that is also filling. It has become very popular as a replacement for starchier rice and grains.
Tomato paste: We will be using tomato paste to add a rich and tangy flavor to the dish. When cooked with the other ingredients, the tomato paste will help to create a thick and flavorful sauce.
Potatoes: We will also need some potatoes to add a creamy and comforting element to the dish. When cooked, the potatoes will become soft and tender, adding a hearty texture to the recipe. Many people dismiss potatoes as lacking in nutrition, but it's actually not true. A single serving of potatoes contains about one-third of your daily allotment of Vitamin C.
Vegetable broth: We will be using vegetable broth to infuse the dish with a savory and aromatic flavor. You can start with homemade vegetable broth, canned broth, or even vegetable bouillon cubes and use tomato paste to create the foundation for the soup. If you have a few bay leaves on hand, add them in as well!
Beans: We will also need some beans to add a protein-rich and hearty element to the dish. I've used pinto beans in this recipe since that's what I had, but you can replace them with cannellini beans, Great Northern beans, or kidney beans. Beans are high in folate, a good source of vegetarian protein, and filling, and provide necessary fiber for your body. They are also rich in B vitamins.
Flavor Enhancers
Italian seasoning: We will be using Italian seasoning to add a fragrant and flavorful touch to the dish.
Salt: We will also need some salt to enhance the flavors of the dish. The salt will help to bring out the natural flavors of the ingredients and create a well-balanced taste.
Pepper: We will be adding pepper to add a subtle heat and a touch of spiciness to the dish. It will help elevate the flavors of the recipe.
Dill for serving: We will be using dill as a garnish to add a fresh and delicious flavor to the dish. The dill will provide a pop of color and a burst of freshness, making this vegetable soup taste even better.
Sour cream (optional): You can also add some sour cream on top if you like to add a creamy, tangy touch to the soup. This is totally optional but how I prefer having it!
How to Make Vegetable Bean Soup Step by Step
Making this incredible vegetable bean soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
- Start off by heating up 4 cups of vegetable broth in a large pot or a Dutch oven over medium heat. At the same time, heat olive oil in a medium sauté pan over medium heat. Add the onion and carrot, and sauté for 5 minutes.
- Stir in cauliflower and continue cooking for another 5 minutes. Add Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Remove pan from the heat and set aside.
- Meanwhile, dilute tomato paste in the remaining vegetable broth. It's best to use a hand whisk.
- Add potatoes to the pot with the broth and simmer for 10 minutes over medium-high heat. The potatoes should be tender but not fully cooked. Stir in Pinto beans, sautéed onion, cauliflower, tomato paste, and cook the soup for another 5 minutes.
- Season the potato bean soup with the remaining salt. Add garlic, let it infuse the soup for a minute, and remove from the heat. Taste and adjust the seasoning.
- Divide vegetable soup among the bowls. Serve with a dollop of vegan sour cream, a squeeze of lemon, and some chopped dill on top. I also love to serve it with some crusty bread on the side to soak up those juices.
Tips For Making the Best Vegetable Bean Soup Every Single Time
Prep the vegetables: Before starting the soup, make sure to wash and chop all the vegetables. This will save you time during the cooking process and will make sure that everything is ready to go.
Use vegetable broth: Instead of using water, use vegetable broth to add more depth of flavor to the soup. It will enhance the overall taste and make it more satisfying.
Add the beans towards the end: To prevent the beans from becoming mushy, add them towards the end of the cooking time. This will make sure that the beans retain their texture and don’t overcook.
Add garlic towards the end: Don't underestimate the addition of garlic in the end. Unlike most soup recipes that call for sautéing garlic in olive oil, I recommend adding it at the very end and cooking for no more than 1 minute. This simple step really unleashes a true garlic flavor and will make this vegan soup even more aromatic and delicious.
Blend one-third: You can use an immersion blender to blend ⅓ of the bean soup at the end. This way, it will thicken without losing the texture completely.
Season with herbs and spices: Don’t forget to season the soup with herbs and spices like Italian seasoning, black pepper, and salt. You can also add other seasonings you like, such as thyme, oregano, and paprika.
Garnish with fresh herbs: Just before serving, garnish the soup with fresh dill. This will add a pop of color and freshness to the dish. I also love adding a little sour cream on top, but that’s completely optional.
Serving Suggestions
- Serve the vegetable bean soup with a side of crusty bread for dipping. The bread will soak up the flavorful broth and add a satisfying texture to the meal.
- Top the soup with a dollop of sour cream or Greek yogurt for a creamy and tangy touch. This will add richness to the soup and balance out the flavors.
- Garnish the soup with a sprinkle of freshly chopped herbs, such as dill, parsley or cilantro. This will add a pop of freshness and elevate the presentation of the dish.
- For added protein, serve the soup with a side of grilled tofu. This will make the meal more filling and provide additional nutrients.
- Pair the vegetable bean soup with a crisp vegetable salad dressed with a light vinaigrette. The fresh and crunchy salad will complement the hearty soup and create a well-rounded meal.
Recipe Variation Ideas for Vegetable Bean Soup
This delicious vegetable bean soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Spicy: Add diced jalapeños and a can of diced tomatoes along with green chilies to give this soup a spicy twist. Serve with a side of tortilla chips for extra crunch. You can also add some red pepper flakes instead.
Italian herbs: Stir in some Italian herbs like basil, rosemary, oregano, and thyme for a flavor-packed soup. Add some cooked pasta or rice to make it a complete meal.
Curried: Spice up the soup with a blend of curry powder, turmeric, and cumin. Now garnish with fresh cilantro and serve with naan bread.
Frequently Asked Questions
Absolutely! Double the batch and portion it out among freezer-friendly containers allowing some room for expansion. Lay them flat in the freezer and freeze for up to 3 months. Let thaw overnight in the fridge.
Yes! You will have to soak them overnight and then cook separately before making the soup. For this recipe, you will need to use about ½ cup of dry beans.
Yes, you can use any other beans you like. Cannellini beans, Great Northern beans, white beans, navy beans, or kidney beans are all great options I recommend.
Yukon Gold potatoes, red or white potatoes work great here. If you can't find any of those, you can use Russet Potatoes.
Yes, this soup is perfect for meal prep and tastes even better the next day!
Yes, you can use different vegetables in this soup. Feel free to substitute or add any vegetables that you prefer or have on hand. Sweet potato, green beans, corn, celery stalk, and zucchini, all work great.
How to Store Leftover Vegetable Bean Soup
To store leftover soup, first let the soup cool down to room temperature. Then, transfer it to an airtight container or reusable storage bags. Label the container with the date and contents. Place the container or bags in the refrigerator, and it can be stored for up to 5 days.
When reheating the soup, you can do so on the stovetop or in the microwave. If reheating on the stovetop, pour the desired amount of soup into a pot and heat it over medium heat until it reaches a gentle simmer. Stir occasionally to guarantee even heating.
If reheating in the microwave, transfer the desired amount of soup to a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and heat it in 1-minute intervals, stirring in between, until heated through.
This soup is best when eaten fresh, but if you decide to freeze it, please know that the texture and consistency of all the vegetables might change.
To freeze, portion it out among freezer-friendly containers, allowing some room for expansion. Lay them flat in the freezer and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Healthy Potato and Bean Soup (Vegan)
Ingredients
- 2 tbsp olive oil (or use water to make it oil-free)
- 1 medium onion diced
- 1 medium carrot diced
- ½ medium cauliflower cut into florets
- ¼ cup tomato paste
- 4 medium potatoes cubed
- 5 cup vegetable broth
- 1 can Pinto beans drained and rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic pushed through a garlic press
- 3 tablespoon dill chopped, for serving
- 4 tablespoon sour cream optional, for serving
Instructions
- In a large pot bring 4 cup of vegetable broth to a boil. Meanwhile heat olive oil in a medium sauté pan and over medium heat. Add onion, carrot and sauté for 7 minutes until translucent.
- Stir in cauliflower and continue cooking for another 5 minutes. Add Italian seasoning, ½ teaspoon of salt and ¼ teaspoon of pepper. Remove pan from the heat and set aside.
- Meanwhile, dilute tomato paste in the remaining 1 cup of vegetable broth.
- Add potatoes to a pot with a broth and cook for 10 minutes until potatoes are tender but not fully cooked. Stir in beans, sauteed onion and cauliflower, tomato paste and cook for another 5 minutes.
- Season the soup with the remaining ½ teaspoon of salt. Add garlic, let it infuse the soup for a minute and remove from the heat. Adjust the seasoning.
- Divide Cauliflower Bean soup among the bowls and serve with a dollop of sour cream and chopped dill.
Equipment
- Stovetop
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
jacquie says
the soup looks great and i like the ideas of cauliflower and beans. However, i'm not a big fan of potatoes so is there something i can substitute for at least some of it?
thanks.
Iryna says
You can use substitute the potatoes with parsnips, celery root or turnip.
Rebecca F says
Easy directions to follow and a quick meal, though I found it lacking in flavor, adding some hot sauce really took it to the next level. Perfect for a chilly afternoon thanks for the recipe, definitely saving a bookmark to my phone to make again!
Iryna says
Rebecca, thank you so much for your comment! I'm glad you found a way to boost the flavor of a soup. And yes, sometimes a dash of a hot sauce or even an extra pinch of salt really makes a difference.
Natalia says
Love love love
Iryna says
thank you:)