The Easiest Hearty Veggie Soup (No Skills Required!)
As the weather starts to cool down, there’s nothing better than a big, hearty bowl of soup. But a lot of recipes can seem complicated or time-consuming. That's why I'm sharing my go-to veggie bean soup. I promise you, you don't need any special cooking skills to make this.
It's super simple, takes about an hour from start to finish, and is packed with healthy vegetables and flavor. The best part? It makes a huge pot, which is perfect for meal-prepping lunches for the entire week. Let's get cooking.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| Veggies & Aromatics | ||
| 1 | Onion | Chopped |
| 5-6 | Carrots | Chopped |
| 1 | Bell Pepper (any color) | Chopped |
| 1 | Chili Pepper (optional) | Finely chopped, for a little heat |
| 5-6 | Cabbage Leaves | Roughly chopped |
| 3 | Kale Leaves | Roughly chopped |
| 2-3 cloves | Fresh Garlic | Minced (optional, but recommended) |
| Canned Goods & Liquids | ||
| 1 Can | Diced Tomatoes | No Salt Added |
| 2 Cartons | Veggie Broth | Low Sodium |
| 2 Cans | Beans of your choice | Rinsed and drained |
| 1 1/2 cups | Water | |
| Fats & Spices | ||
| 2 tbsp | Butter | |
| A drizzle | Olive Oil | For the pot base |
| 2-3 tbsp | Onion & Garlic Powder | I love garlic! |
| 2 tbsp | Paprika | |
| 1 tbsp | Turmeric | |
| 2 tsp | Sea Salt | Or to taste |
| 2 tsp | Black Pepper | Or to taste |
Instructions
Prep the Veggies: Start by chopping up your onion, carrots, bell pepper, and chili pepper.
Sauté the Base: Get a large pot on the stove over medium heat. Drop in the butter and add a drizzle of olive oil to coat the bottom. Toss in your chopped onions and fresh garlic (if using) and cook for a few minutes until they start to soften.
Bloom the Spices: Add all of your seasonings directly into the pot with the onions: sea salt, black pepper, paprika, turmeric, and the onion & garlic powder. Stir everything together for about a minute until it's fragrant.
Add the Liquids: Pour in the can of diced tomatoes, both cartons of vegetable broth, and the water. Give it a good stir to combine everything.
Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes. This gives the flavors a chance to meld together.
Add the Greens and Beans: After 20 minutes, add your chopped cabbage, kale, and the two cans of beans to the pot.
Finish Cooking: Stir everything in and let the soup continue to simmer for another 10-15 minutes, or until the cabbage and kale have wilted down and are tender.
Serve and Enjoy: That's it! Serve it up hot. It's fantastic on its own or with a side of crusty bread.
Perfect for the Week
This recipe makes a generous amount, perfect for storing in the fridge and reheating for quick, healthy lunches all week long. It’s one of my favorite ways to make sure I’m eating well even on the busiest days.
If you want to see exactly how I make it, be sure to check out the video on my YouTube channel.
