Vegetable Bean Soup Recipe - Veggies Don't Bite


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This hearty vegetable bean soup recipe is budget friendly and nutritious! Made with simple vegetables, beans and pantry staples.

This is a perfect family friendly recipe you can prep ahead of time for a quick and easy meal! It also happens to be vegan and gluten-free.

Top view of two soup bowls filled with a vegetable bean soup and topped with lemon, parmesan and parsley.

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This post was sponsored by Rubbermaid but the content and opinions expressed are fully my own.

Soups are the perfect fall staple meal. From vegan tomato soup to Greek lentil soup, the variety of flavors are endless! Perfect as vegan freezer meals too!


Prepping the components of this soup recipe in advance and keeping them in my Rubbermaid EasyFindLids System™ containers makes this easy bean soup even easier!

The name says it all, bean vegetable soup. That’s what’s in it! Vegetable and beans! More specifically here’s what you need:

  • Onion
  • Carrots
  • Celery
  • Garlic
  • Garbanzo beans
  • Kidney beans
  • Navy beans (or any white beans like great northern beans)
  • Zucchini
  • Diced or crushed tomatoes
  • Vegetable broth, low sodium if needed
  • Kale
  • Italian seasoning blend
  • Bay leaves
  • Salt and pepper
  • Olive oil to saute
Top view of different color and size bowls with ingredients to make a vegetable bean soup.

How to Make Vegetable Bean Soup

Put this soup together in just 30 minutes!

  1. Sauté the onion, carrots and celery in a medium pot over medium heat.
  2. Next, add the garlic, Italian seasoning, salt, pepper and bay leaves.
  3. Add in the beans, zucchini, tomatoes and broth and simmer. Stir well. Don’t boil or the vegetables will get too soft.
  4. Reduce the heat, add the kale to wilt and become tender.
  5. Serve with fresh parsley, Parmesan and/or fresh lemon juice and taste to adjust. Enjoy!


Add in extra veggies and ingredients to make this vegetable and bean soup your own!

  • Potatoes
  • Sweet potatoes
  • Squash – butternut, acorn, etc.
  • Mushrooms
  • Peas
  • Sun dried tomatoes
  • Spinach
  • More herbs – thyme, sage, rosemary, etc.
  • Add protein – keep it vegetarian with lentils, or add some chicken
  • Pasta – small shapes are best

What beans do you put in vegetable soup?

This recipe for bean and vegetable soup already has garbanzo beans, navy beans, and kidney beans. Feel free to add more or swap them out for any of these:

  • Great Northern beans
  • Cannellini beans
  • Navy beans
  • Pinto Beans
  • Black Beans
  • Lima beans
  • Fayot beans
  • Black eyed peas

Meal Prep and Storage Tips

As I mentioned before, much (if not all!) of this vegetable bean soup can be made ahead of time to keep dinnertime easier.

  • If you are using dried beans cook them in advance.
    • Cooked beans will keep in the Rubbermaid containers in the fridge for a few days, or in the freezer for up to 6 months.
  • Clean and chop the onion, carrots, and celery and store them in one container.
  • You can even measure out the Italian seasoning, salt, pepper and bay leaves into another airtight container and keep at room temp.
  • Once the vegetable bean soup is fully cooked, let it cool before storing.
  • Store in Rubbermaid containers with the EasyFindLids System™ in the refrigerator for up to 3-5 days.
  • You can also freeze the soup!
    • Follow the above storage tips.
    • Place a sheet of plastic wrap directly on top of the soup. This helps to prevent freezer burn.
    • Seal the lid and freeze for up to 3 months.

The Best Storage Containers

Hands down, the best containers for storing meal prep components and leftovers are the Rubbermaid containers with the EasyFindLids System™!

  • The lids and bases snap together which means no more searching for lost lids!
  • Plus, the lids also fit multiple bases which helps to save precious room in the kitchen cabinets.
  • They also nest beautifully in storage, and stack perfectly in the fridge and freezer, saving even more space.
  • The BPA-free containers can also be washed in the dishwasher and microwaved!!

Common Questions

Are vegetable soups healthy?

Yes! Vegetable soups are nutrient dense and contain many vitamins and minerals. They are very beneficial for your overall health and wellness.

Are soup beans healthy?

Beans are a very healthy addition to vegetable soup! Beans of all kinds are packed with protein and fiber and are extremely healthy for your body.

Which vegetable broth is the best?

When it comes to vegetable broth, there are many brands you can use. My two favorites are Cadia brand and Pacific Organic. Trader Joe’s also has a good vegetable broth and is less cost wise. I like Cadia because it does not include tomatoes, which can sometimes be strong in flavor.

Will vegetable soup help constipation?

If you are struggling with constipation then adding more vegetables into your diet will help because they are high in fiber. Constipation often times is due to an insufficient amount of fiber in your diet and/or issues with dehydration. Vegetable soup can help with both of those.

More Bean Soup Recipes

In addition to this vegetable bean soup recipe, I have a few more cozy soups that use beans as well:

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Two white soup bowls filled with vegetable bean soup and sitting on a dark grey surface next to spoons, parsley, garlic and lemons.

Vegetable Bean Soup Recipe

Sophia DeSantis

This hearty vegetable bean soup recipe is budget friendly and nutritious! Made with simple vegetables, beans and pantry staples.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Course Main Course, Soup

Cuisine American

Servings 6

Calories 184 kcal


  • Sauté onion, carrots and celery over medium heat with a drizzle of oil, until it becomes translucent, about 2-3 minutes.

  • Add garlic, Italian seasoning, salt, pepper and bay leaves. Sauté 1-2 minutes until everything mixes well.

  • Add beans, zucchini, tomatoes and broth. Turn the heat to high and bring to a simmer, about 5-6 minutes.

  • Turn the heat back down to medium, add the kale and simmer about 5 minutes until wilted.

  • Serve with optional parmesan and/or parsley.


  • Sub in any veggies you prefer, see post for ideas.
  • There are many beans you can use, see post for ideas.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.


Calories: 184kcalCarbohydrates: 33gProtein: 9gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0gCholesterol: 0mgSodium: 534mgPotassium: 640mgFiber: 11gSugar: 7gVitamin A: 6132IUVitamin C: 39mgCalcium: 168mgIron: 4mg

Nutrition and metric information should be considered an estimate.

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