• Home
  • Recipes
    • Christmas Recipes
    • Soup Recipes
    • Dinner Recipes
    • Vegetarian Dinners
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Salad Recipes
    • Baking Recipes
    • Meal Plans
    • How To….
    • Preserves and Sauces
  • Recipe Collections
    • 7 Crumble Recipes
    • 7 Apple Dessert Recipes
    • 7 Easy Beef Mince Recipes
    • 7 Lentil Recipes
    • 7 Friday Night Supper Ideas
    • 7 Flexible Recipes For Meat Eaters And Vegetarians
    • 7 Recipes To Cook With Children
    • 7 TV Dinners
    • 7 Make Ahead Meals For A Self-Catering Holiday
  • Life, Food And Everything
    • Kitchen Equipment
  • My Story
  • Contact

Bean And Vegetable Soup

January 26, 2021 Penny 2 Comments

  • Tweet
  • Share
  • Pin It
  • 0
Jump to Recipe Print Recipe

carrot, courgette, onion and beans in a tomato based soup

Main Course Soup!

Although soups are warming and delicious, sometimes you just need something a bit more substantial than a liquid lunch. Adding beans as a key ingredient to soup, adds protein and substance without adding many calories or any fat. And the protein and the texture will ensure you feel satisfied and feeling that you have had a substantial lunch, setting you up for the afternoon. Yet it won’t weigh you down or make you feel sleepy.

A portion of beans also counts as one of your 5 day and will ensure you get some valuable minerals and vitamins. This is also a soup that doesn’t require a blender since this is eaten without making a puree of the vegetables.

This healthy bean and vegetable soup recipe is easy to make and fabulous for a more substantial lunch or light supper. Serve with some good bread

Filling and Flavoursome

Not only substantial but this bean soup is really flavourful too. And if you make up a large batch, more than you can eat in a day, you are in for a treat as it tastes even better when reheated the next day. It’s an excellent choice for lunch with friends or when you know it is going to be a long time until supper time! So prepare in advance and reheat when needed. I have added basil leaves for flavouring but you may wish to add your favourite herbs and spice, or even a little cayenne pepper

Choose Your Beans

The soup is very easy to make, but like many recipes involving vegetables, it just requires a bit of peeling and chopping at the beginning. It is easy if you use a tin of beans, as I did in the is recipe. You can use dried haricot beans if you soak them over the previous night and boil them for 60-90 minutes before using them. This will make the soup for an even lower cost. However, once all the ingredients are peeled and chopped, it takes just 30 minutes bubbling time. This would also be an ideal recipe to make overnight on the slow cooker.

I use haricot beans in this recipe, although you could use cannellini beans or indeed really any bean that you like. Haricot beans are quite bland in themselves and so take on the flavour of the things around it well. Haricot beans are also known as Boston beans or navy beans and are the type of bean used in baked beans. You can vary the vegetables you include according to what you have available and what is in season.

The health benefits of beans, both in soups and in stews, is well documented and they are so low coast and convenient. Plus dried beans have a long shelf life. Once you get used to soaking and boiling beans to prepare for use, it is really pretty straight forward – just takes a bit of planning. And if you cook a large batch they can be frozen in portions in your freezer, ready for use.

More Bean Soup Recipes

If you are looking for some bean soup recipes try Moroccan Chickpea Soup or Tomato and Chilli Soup

carrot, courgetter, onion an d beans in a tomato based soup

Bean And Vegetable Soup

Main course soup
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 29 minutes mins
Course Soup
Cuisine British
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion peeled and sliced
  • 2 cloves garlic crushed
  • 2 medium carrots peeled and sliced
  • 2 celery sticks sliced
  • 1 courgette sliced and halved
  • 400 g can chopped tomatoes
  • 900 ml vegetable stock
  • 400 g can haricot beans or cannelini or borlotti beans
  • 1 teaspoon dried oregano or mixed herbs

Instructions
 

  • In a large saucepan, heat the olive oil
  • Fry the onion and cook until soft
  • Then add the garlic, celery and carrots and stir fry for a further 5 minutes
  • Add the courgettes and cook for a further 2-3 minutes
  • Add the tomatoes, stock, beans and basil
  • Bring to the boil and reduce to a simmer
  • Cover and cook for 25-30 minutes
  • Serve with good quality bread
Keyword easy soup recipe

Soup Recipes Vegetable Soup

Print Friendly, PDF & EmailPrint Recipe

Comments

  1. Anonymous says

    January 9, 2025 at 6:01 pm

    how much garlic

    Reply
    • Penny says

      January 11, 2025 at 11:46 am

      I have added 2 cloves of garlic to the ingredients – sorry fro the omission and thank you for getting in touch

      Reply

Leave A Review Or Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe & Ingredient Search

Hello!

Penny's Portrait

Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

I hope you enjoy them!




Disclaimer

I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item. The price to you is the same. This helps to fund this website.

Most Popular Recipes

Rock Cake Recipe
Roasted Pumpkin  Soup
Oatcakes
Lemon Mousse
Cut And Come Again Fruit Cake
Cheese And Tomato Quiche
Roast Pepper Quiche
Nut And Raisin Flapjack Recipe
Broccoli And Blue Cheese Quiche
Eve's Pudding

Follow Me

  • Facebook
  • Pinterest
  • Twitter




Copyright © 2025 · Daily Dish Pro on Genesis Framework · WordPress · Log in

For all advertising enquires: [email protected] –  Please Quote: https://pennysrecipes.com/