Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vegetable-Bean Soup 4.2 (70) 13 Reviews This hearty and comforting soup comes together quickly and is easy to customize. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 23, 2024 Rate PRINT Share Prep Time: 25 mins Total Time: 50 mins Servings: 4 Jump to recipe Our vegetable-bean soup is a recipe you will find yourself coming back to again and again. It's high in protein and fiber while hearty and comforting. It's also incredibly adaptable and can be customized to your liking. Shallots or leeks can replace the onion, or swap the celery for chopped fennel or cabbage. Don’t have cannellini beans? Use whatever canned beans you have in your pantry. Not a fan of parsley? Garnish the soup with your herb of choice—fresh basil, rosemary, or dill are always good choices. Our recipe is finished with a sprinkle of Parmesan cheese, but you can keep it vegan by omitting the cheese or using a dairy-free alternative. Brie Goldman 21 Winter Soups That Will Keep You Cozy How to Make Flavorful Vegetable-Bean Soup A vegetable-bean soup with deep, well-developed flavor doesn't take long. Just follow these simple steps for the best results: Sauté the aromatics: When you sweat vegetables like onions, carrots, and celery until soft and translucent, they start to release each of their concentrated flavors that contribute to the dish. Flavor the base: We use dried thyme and tomatoes to add an extra layer of flavor to the soup. Add the heavy hitters: Canned white beans are the main component in this soup—two whole cans simmer until warmed through. Use a good broth: Choose your favorite store-bought vegetable broth or make your own with vegetable scraps. Season as you go: Add salt and pepper as you cook through each step of the recipe. This will help build flavor slowly instead of potentially over-seasoning at the end. Making homemade vegetable stock: Keep a resealable bag of vegetable scraps like onion skins, mushroom stems, corn cobs, and celery leaves in the freezer. When it's full, simmer the scraps in a pot with water and spices to make a flavor-packed homemade stock. Vegetable-Bean Soup Upgrades For extra protein, stir in cooked lentils to supplement the beans or add leftover cooked chicken.Add a few handfuls of leafy greens like spinach or kale and cook until wilted for even more fiber.Cook small pasta shapes like orzo or ditalini to add to the mix.Amp up the umami flavor—a spoonful of miso or tomato paste will do the trick.Play around with toppings like yogurt or sour cream, which both add a hint of tanginess and make the soup a little creamy. What to Serve with Vegetable-Bean Soup As a hearty soup, this vegetable-bean soup is best accompanied by carbs of any kind. Here are a few of our delicious suggestions: Crushed crackers Pita chips Toasted baguette slices Classic Cornbread Garlic Croutons Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 2 medium carrots, diced small 2 celery stalks, diced small 1 medium yellow onion, diced small 3 garlic cloves, minced 1 teaspoon dried thyme Coarse salt and ground pepper 2 cans (15.5 ounces each) cannellini beans, rinsed and drained 1 can (28 ounces) diced tomatoes 4 cups low-sodium vegetable broth ¼ cup chopped fresh parsley Grated Parmesan, for serving Directions Brie Goldman Cook vegetables: In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Brie Goldman Add spices and cook: Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Brie Goldman Add beans, tomatoes, and broth and simmer: Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Brie Goldman Serve soup: Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan. Brie Goldman How to Store Vegetable-Bean Soup This soup makes great leftovers. Ladle it into airtight containers and refrigerate for up to three days. Freezing It will also keep in the freezer for up to three months. Thaw the soup in the refrigerator overnight before reheating. Reheating Vegetable-Bean Soup Pour gently rewarm the soup in a pan over medium heat, just until it starts to simmer around the edges. Give it an occasional stir as it heats. It will only take about 10 minutes to heat as the beans and vegetables are small. Frequently Asked Questions Can you substitute dried beans for canned beans in soup? Yes, you can substitute dried beans for canned beans in the soup if you have them, but you will need to cook them ahead of time before adding them to the soup. Then substitute the same amount of cooked dry beans for the canned beans the recipe calls for. What can I add to vegetable soup for flavor? You can add flavor to your vegetable soup by seasoning it as you cook. Make sure you salt the soup well and taste a few times as you go. You can also use acids like lemon juice or vinegar to season the soup right before serving. These are great for adding a kick of flavor and brightening up the soup. Can I use frozen vegetables in the soup? Yes, you can use frozen vegetables in the soup. Using frozen vegetables is a convenient option while making this soup. The vegetables can be added directly to the pot without allowing time for thawing. Can I blend vegetable-bean soup? Yes, you can blend this vegetable-bean soup. Blending the soup with an immersion blender or regular blender will create a creamy textured soup that's dairy-free. Blending the soup is great to get kids to enjoy it if they do not like the chunky texture. More Vegetable Soup Recipes to Try Shortcut Italian Wedding Soup Lentil Vegetable Soup Spring Pea Soup With Asparagus and Potatoes Minestrone With Pesto Everyday Vegetable Soup Hearty Winter Vegetable Soup Cabbage Vegetable Soup Martha’s Greenhouse Vegetable Soup Originally appeared: Everyday Food, December 2011 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.