You might wonder if Vegetarian Bean Soup can really satisfy like a meat-based dish, but generations of vegetarian cooks have proven it’s possible! When you’re craving a hearty meal that’s both nutritious and comforting, this classic combination of tender beans, aromatic vegetables, and Italian herbs delivers surprising depth of flavor. While the origins stretch back centuries, today’s versions offer endless possibilities for customization – and you’ll want to discover why this humble soup has endured. So lets get on with our Vegetarian Bean Soup and see how it comes out!
History of Vegetarian Bean Soup
While bean soups have existed since ancient times, the vegetarian version gained prominence during the Middle Ages when religious traditions encouraged meat-free meals.
You’ll find that monasteries across Europe developed creative ways to make satisfying meatless soups during fasting periods. And once you have tried this you will find that it is more than filling and has flavors that will explode in your mouth. Further more the beans have all the protein you need for a meal so no need to add meats.
Recipe for the best Vegetarian Bean Soup
- 2 cans mixed beans, drained and rinsed
- 1 large onion, diced
- 3 carrots, chopped
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
Begin by heating a large pot over medium heat and adding a small amount of vegetable broth. Add the diced onion and cook until translucent, about 5 minutes.
Pour in the remaining vegetable broth, add the chopped carrots, drained and rinsed beans, and Italian seasoning. Bring the mixture to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the carrots are tender and the flavors have melded together.
For the best flavor development, allow the soup to rest for 5-10 minutes before serving. The soup can be stored in an airtight container in the refrigerator for up to 5 days, and many find it tastes even better the next day as the flavors continue to develop.
If the soup thickens too much during storage, simply thin it out with a splash of water or additional broth when reheating. The seasoning can be adjusted to taste before serving.
Cooking Steps
You’ll start by heating a large pot with a splash of vegetable broth and cooking your diced onions until they’re translucent and aromatic.
Next, add the remaining broth, carrots, beans, and Italian seasoning to create your soup base, bringing it to a gentle boil before reducing to a simmer for 20-25 minutes.
Once the carrots are fork-tender and the flavors have mingled, let your soup rest for 5-10 minutes before ladling it into bowls!
step 1. Heat Pot With Broth
Begin heating a large pot over medium heat with about 1/4 cup of the vegetable broth.
You’ll notice the broth starting to simmer gently – that’s your cue to add the diced onion.
Keep an eye on the pot, as you don’t want the broth to evaporate completely.
If the bottom of the pot starts getting too dry, don’t panic! Simply add another tablespoon or two of broth to keep things moving.
You’re looking for the onions to become translucent and slightly golden, which typically takes about 5-7 minutes.
This method of using broth instead of oil is called “water sautéing,” and it’s a great way to reduce added fats while still developing those delicious caramelized flavors in your soup base.
step 2. Cook Onions Until Translucent
Once the broth is simmering, add the diced onion to the pot and stir gently to coat all pieces with liquid.
You’ll want to cook the onions for about 5-7 minutes, stirring occasionally until they become soft and translucent.
Watch for the telltale signs that your onions are ready – they’ll transform from crisp and bright white to a softer, almost see-through appearance.
If you’re not sure, simply grab one piece with your spoon and check its texture. The onion should be tender enough to easily cut with the side of a spoon.
Don’t rush this step – properly softened onions create the flavor foundation for your entire soup!
Keep the heat at medium-low to prevent browning, as you’re looking for translucent, not caramelized, onions.
step 3. Add Remaining Ingredients
After the onions reach their translucent state, it’s time to layer in the remaining ingredients that will transform this simple base into a hearty bean soup.
Pour in the 4 cups of vegetable broth – you’ll want to add it gradually while stirring to prevent any onion bits from sticking to the bottom. Next, add your chopped carrots, followed by the two cans of drained and rinsed beans.
Don’t forget that tablespoon of Italian seasoning – it’s amazing how much flavor one spoonful can add! Give everything a good stir to combine.
Once all ingredients are in the pot, bring the mixture to a gentle boil. Then, lower the heat and let it simmer for 20-25 minutes.
You’ll know it’s ready when those carrots are fork-tender and the broth has taken on a rich, aromatic quality.
step 4. Simmer Until Carrots Soften
The simmering stage lets all those wonderful flavors meld together while gently cooking the carrots to perfection.
Once you’ve brought your soup to a boil, reduce the heat to medium-low, maintaining a gentle bubbling that’s barely visible on the surface.
You’ll want to simmer the soup uncovered for 20-25 minutes, stirring occasionally.
Keep an eye on those carrots – they’re your best indicator for doneness! Pierce them with a fork to test; they should be tender but not mushy. If you can easily slide the fork through, you’re good to go.
The broth will gradually become more flavorful and slightly thicker as it simmers.
Don’t rush this stage – it’s where the magic happens in transforming separate ingredients into a cohesive, warming soup.
step 5. Let Cool Before Serving
While your delicious bean soup may be technically “done” cooking, giving it a brief 5-10 minute rest period will reward you with even better flavors.
You’ll notice the broth becomes slightly thicker and the seasonings settle into a more harmonious blend.
During this cooling phase, place your pot on a heat-safe surface and resist the urge to stir – let those flavors mingle undisturbed!
If you’re planning to store portions for later, wait until the soup reaches room temperature before transferring it to airtight containers.
The soup will keep well in your refrigerator for up to 5 days, and don’t be surprised if it tastes even better tomorrow.
When reheating, you might need to add a splash of broth or water if it’s thickened up overnight.
Final Thoughts
Preparing this five-ingredient vegetarian bean soup couldn’t be simpler, yet it delivers impressive depth of flavor and wholesome nutrition in every bowl.
You’ll find this recipe becomes a go-to favorite for busy weeknights when you need a satisfying meal without much fuss.
The beauty of this soup lies in its versatility – you can use any combination of canned beans you have on hand, from kidney and black beans to chickpeas and navy beans.
Don’t forget that leftovers keep beautifully in the fridge for up to five days, and the flavors actually improve overnight!
For meal prep, consider making a double batch and freezing portions in airtight containers for up to three months.
You’ll thank yourself on those days when you need a quick, nourishing meal.
