16 Cozy Vegetarian Soups With Beans and Vegetables

These vegetarian soups rely on beans, lentils, and vegetables for cozy, satisfying bowls. Each recipe makes about four to six servings. Rinse canned beans and season gradually, especially when using broth or other salty ingredients.

1. Tuscan White Bean and Kale Soup

Rosemary and lemon brighten a bowl of creamy white beans and tender kale.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves
• 2 cans cannellini beans
• 5 cups broth
• 4 cups chopped kale
• 1 tsp rosemary
• lemon.

Instructions

1. Sauté onion and carrots in oil for 6 minutes. Add garlic, rosemary, beans, and broth; simmer 15 minutes. Mash some beans to thicken. Stir in kale until tender and finish with lemon.

2. Smoky Black Bean and Sweet Potato Soup

Sweet potato and black beans simmer with cumin and smoked paprika.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 1 large sweet potato, diced
• 2 cans black beans
• 1 can diced tomatoes
• 4 cups broth
• 1 tsp cumin
• 1/2 tsp smoked paprika.

Instructions

1. Sauté onion and sweet potato 5 minutes. Add beans, tomatoes, broth, cumin, and paprika. Simmer 20 minutes until sweet potato is tender. Blend one cup of soup and stir back in.

3. Lentil, Tomato, and Spinach Soup

Brown lentils make a hearty tomato soup with a bright finish of lemon.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 1 carrot
• 1 cup brown lentils, rinsed
• 1 can diced tomatoes
• 5 cups broth
• 2 cups spinach
• 1 lemon
• 1 tsp cumin.

Instructions

1. Sauté onion and carrot in oil. Add lentils, tomatoes, broth, and cumin; simmer 30–35 minutes until lentils are tender. Stir in spinach to wilt and finish with lemon juice.

4. Chickpea and Vegetable Minestrone

Chickpeas, vegetables, and small pasta make a filling one-pot soup.

Ingredients

• 1 tbsp olive oil
• 1 carrot
• 1 zucchini
• 1 can chickpeas
• 1 can diced tomatoes
• 5 cups broth
• 1 cup small pasta
• 1 tsp Italian herbs.

Instructions

1. Sauté carrot and zucchini for 5 minutes. Add chickpeas, tomatoes, broth, and herbs; simmer 10 minutes. Add pasta and cook until tender, adding broth if needed. Top with Parmesan.

5. Butter Bean and Roasted Pepper Soup

Roasted peppers and butter beans blend into a creamy soup without cream.

Ingredients

• 1 jar roasted red peppers, drained
• 2 cans butter beans
• 4 cups broth
• 1 small onion
• 2 garlic cloves
• 1 tbsp olive oil
• parsley.

Instructions

1. Sauté onion and garlic in oil until soft. Add peppers, beans, and broth; simmer 12 minutes. Blend about half the soup until smooth and return to pot. Warm through and garnish with parsley.

6. Split Pea, Carrot, and Celery Soup

Split peas simmer into a thick soup with carrots, celery, and thyme.

Ingredients

• 1 lb dried split peas, rinsed
• 1 onion
• 2 carrots
• 2 celery stalks
• 7 cups broth
• 1 bay leaf
• 1 tsp thyme.

Instructions

1. Combine peas, onion, carrots, celery, broth, bay leaf, and thyme in a pot. Bring to a boil, reduce heat, and simmer 60–75 minutes, stirring often near the end, until peas soften. Remove bay leaf.

7. White Bean, Mushroom, and Barley Soup

Mushrooms and barley add savory depth and a pleasant chew.

Ingredients

• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 onion
• 3/4 cup pearled barley
• 1 can white beans
• 6 cups broth
• 1 tsp thyme.

Instructions

1. Brown mushrooms and onion in oil. Stir in barley and thyme, add broth, and simmer 30–35 minutes until barley is tender. Add white beans for the final 5 minutes.

8. Chickpea Coconut Pumpkin Soup

Pumpkin, chickpeas, ginger, and coconut milk make a warming, gently spiced soup.

Ingredients

• 1 tbsp olive oil
• 1 tbsp grated ginger
• 1 can pumpkin puree
• 1 can chickpeas
• 1 can coconut milk
• 3 cups broth
• 1 tsp cumin
• 1 lime.

Instructions

1. Sauté ginger and cumin in oil for 30 seconds. Add pumpkin, chickpeas, coconut milk, and broth; simmer 15 minutes. Blend partially if desired and finish with lime juice.

9. Green Lentil and Cabbage Soup

Green lentils and cabbage simmer with tomatoes for a simple cold-weather meal.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 1 carrot
• 1 cup green lentils
• 4 cups shredded cabbage
• 1 can tomatoes
• 6 cups broth
• 1 tsp paprika.

Instructions

1. Sauté onion and carrot. Add lentils, cabbage, tomatoes, broth, and paprika. Simmer 35–40 minutes until lentils are tender and cabbage soft. Season and serve with yogurt if desired.

10. Navy Bean and Corn Chowder

A portion of mashed beans thickens this corn and potato chowder naturally.

Ingredients

• 1 tbsp butter
• 1 onion
• 2 potatoes, diced
• 1 can navy beans
• 2 cups corn
• 4 cups broth
• 1 cup milk
• chives.

Instructions

1. Cook onion in butter until soft. Add potatoes and broth; simmer 12–15 minutes. Mash some beans and stir in with whole beans, corn, and milk. Heat gently until corn is tender; top with chives.

11. Mediterranean Orzo and White Bean Soup

Orzo, spinach, lemon, and white beans make a quick tomato-herb soup.

Ingredients

• 1 tbsp olive oil
• 1 garlic clove
• 1 can diced tomatoes
• 5 cups broth
• 1/2 cup orzo
• 1 can white beans
• 2 cups spinach
• lemon
• dill.

Instructions

1. Warm garlic in oil, add tomatoes and broth, and simmer 10 minutes. Add orzo and cook until tender. Stir in beans and spinach; heat 2 minutes and finish with lemon and dill.

12. Red Lentil Carrot Soup

Red lentils and carrots cook down into a smooth, gently spiced soup.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 4 carrots, sliced
• 1 cup red lentils
• 5 cups broth
• 1 tsp turmeric
• 1 tsp grated ginger
• lemon.

Instructions

1. Sauté onion, carrots, turmeric, and ginger in oil. Add lentils and broth; simmer 20–25 minutes until soft. Blend smooth and season with lemon juice.

13. Three-Bean Vegetable Chili Soup

Three beans, corn, and mild chili spices make this a hearty spoon dinner.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 1 bell pepper
• 1 can each kidney, pinto, and black beans
• 1 can tomatoes
• 4 cups broth
• 1 tbsp chili powder
• 1 cup corn.

Instructions

1. Sauté onion and pepper until tender. Add drained beans, tomatoes, broth, chili powder, and corn. Simmer 20 minutes; mash a few beans to thicken. Serve with avocado.

14. Cannellini and Escarole Soup

Garlic, white beans, and tender escarole create a simple Italian-style soup.

Ingredients

• 1 tbsp olive oil
• 3 garlic cloves, sliced
• 2 cans cannellini beans
• 5 cups broth
• 1 head escarole, chopped
• Parmesan
• lemon.

Instructions

1. Warm garlic in oil until fragrant. Add beans and broth; simmer 10 minutes. Stir in escarole and cook until tender, about 5 minutes. Finish with Parmesan and lemon.

15. Roasted Cauliflower and Chickpea Soup

Roasted cauliflower brings sweetness while whole chickpeas add texture.

Ingredients

• 1 large cauliflower, florets
• 1 can chickpeas
• 2 tbsp olive oil
• 1 tsp cumin
• 4 cups broth
• 1/2 cup Greek yogurt
• lemon.

Instructions

1. Heat oven to 425°F. Toss cauliflower with oil and cumin; roast 25 minutes. Blend most cauliflower with broth and half the chickpeas. Warm in a pot, add remaining chickpeas, and serve with yogurt and lemon.

16. Carrot, White Bean, and Ginger Soup

White beans add body to a smooth carrot soup with fresh ginger.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 1 tbsp grated ginger
• 1 lb carrots, sliced
• 1 can white beans
• 5 cups broth
• parsley.

Instructions

1. Sauté onion and ginger in oil. Add carrots, beans, and broth; simmer 25 minutes until carrots soften. Blend until smooth, season, and garnish with parsley.

Storage and reheating

Cool soup in shallow containers and refrigerate within two hours. Most soups keep 3–4 days refrigerated and freeze well. If a soup contains pasta or barley, store the grain separately when possible to keep it from getting too soft.