There’s something magical about a pot of vegan bean soup bubbling away on the stove, it’s comfort in a bowl, but without any of the guilt. I fell in love with this recipe years ago when I was looking for a hearty, healthy meal that didn’t skimp on flavor. The secret? Clean ingredients, nothing processed, nothing artificial, just real, wholesome food that makes you feel good from the first spoonful.
This vegan bean soup with clean ingredients became my go-to during busy weeknights and lazy Sundays alike. It’s packed with protein, fiber, and all the cozy vibes you crave. Plus, it’s one of those forgiving recipes where you can toss in whatever veggies you have on hand. Trust me, once you taste how rich and satisfying a simple pot of beans can be, you’ll never go back to canned soup again!
Why You’ll Love This Vegan Bean Soup with Clean Ingredients
This soup isn’t just delicious, it’s the kind of meal that makes you feel like you’re doing something good for yourself with every bite. Here’s why it’s become a staple in my kitchen:
- Packed with nutrients: Beans give you plant-based protein and fiber, while the veggies load you up with vitamins. No empty calories here!
- Simple, real ingredients: Everything in this pot is recognizable, no mysterious additives or preservatives. Just honest food.
- Flavor that surprises: Smoked paprika and cumin add depth, making it taste like it simmered all day (even though it comes together fast).
- Meal prep magic: It tastes even better the next day, and freezes like a dream. Perfect for busy weeks.
- Budget-friendly: Dried beans cost pennies, and the recipe stretches beautifully to feed a crowd.
Honestly? It’s the kind of recipe that makes healthy eating feel effortless, and downright delicious. If you are looking for more ideas on family tastes in cooking, this is a great place to start.
PrintHearty Vegan Bean Soup with Clean Ingredients in 45 Minutes
A hearty and nutritious vegan bean soup made with clean ingredients for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
- 2 cups dried beans (any variety)
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Rinse and soak the beans overnight, then drain.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add beans, vegetable broth, tomatoes, and spices.
- Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Soaking beans overnight reduces cooking time.
- You can use canned beans for a quicker version.
- Adjust spices to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Ingredients for Vegan Bean Soup with Clean Ingredients
What I love about this soup is how simple the ingredient list is, everything’s easy to find and packed with flavor. Here’s exactly what you’ll need:
- 2 cups dried beans (any variety you like, I often mix kidney, pinto, and black beans for color)
- 1 onion, diced (about 1 cup)
- 2 carrots, chopped (1/4-inch pieces)
- 2 celery stalks, chopped (same size as carrots)
- 3 garlic cloves, minced (don’t skimp, this adds so much flavor!)
- 4 cups vegetable broth (low-sodium if you’re watching salt)
- 1 can diced tomatoes (14.5 oz, with juices)
- 1 tsp smoked paprika (this is the secret ingredient, it adds that “simmered all day” richness)
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
See? Nothing fancy, just real food that works together beautifully. The prep is mostly chopping, which goes fast once you get into the rhythm!
Equipment You’ll Need
You won’t need anything fancy for this soup, just the basics from your kitchen:
- Large pot (at least 5 quarts, beans need room to dance!)
- Sharp knife (for all that chopping)
- Cutting board
- Wooden spoon (for stirring)
- Measuring spoons (eyeballing spices never works for me)
That’s it! No special gadgets required, just good old-fashioned stovetop cooking.
How to Make Vegan Bean Soup with Clean Ingredients
Okay, let’s get cooking! This soup comes together in a few simple steps, and I promise, the smell alone will make your kitchen feel like the coziest place on earth. Here’s exactly how I do it:
Preparing the Beans
First things first: soak those beans! Rinse 2 cups of dried beans (I love a mix), then cover them with water and let them sit overnight. This cuts cooking time in half and helps them cook evenly. In a pinch? Use 3 cans of rinsed beans instead, just add them later with the broth.
Cook the Vegetables
Heat 2 tbsp olive oil in your big pot over medium heat. Toss in the diced onion, chopped carrots, and celery, you want them to sizzle! Stir occasionally for about 5 minutes until the onions turn translucent. Don’t rush this step, those softened veggies build the flavor base. Add the minced garlic last (just 1 minute!), or it’ll burn and taste bitter.
Simmer the Soup
Now, the magic! Drain your soaked beans and add them to the pot with the broth, tomatoes, and spices. Bring it to a gentle boil, then reduce the heat to low. Let it bubble away for 45 minutes, the beans should be tender but not mushy. Taste and adjust: maybe more smoked paprika for smokiness, or a pinch of salt if it needs depth. The broth will thicken beautifully as it sits. For more ideas on comfort style bean soup, check out this link.
See? Easy as can be. The hardest part is waiting for that first spoonful!
Tips for Perfect Vegan Bean Soup with Clean Ingredients
After making this soup countless times, I’ve picked up a few tricks to take it from good to wow:
- Spice it your way: Love heat? Add a pinch of red pepper flakes with the garlic. Prefer smoky? Double the smoked paprika!
- Bean swap magic: No kidney beans? Use chickpeas for creaminess or lentils for quicker cooking, just adjust simmer time.
- Texture tweaks: For thicker soup, mash some beans against the pot. Too thick? Stir in a splash of broth.
- Bright finish: Right before serving, a squeeze of lemon or handful of fresh parsley wakes up all the flavors.
Remember, recipes are guidelines, not rules. Taste as you go and make it yours! If you are interested in bean soup with minimal ingredients, we have a great resource.
Variations for Vegan Bean Soup with Clean Ingredients
The beauty of this soup is how easily you can tweak it to match what you’re craving, or whatever’s in your fridge. Here are my favorite twists:
- Bean bonanza: Swap in lentils or chickpeas for totally different textures. Lentils cook faster, so adjust the simmer time!
- Greens galore : Stir in chopped kale or spinach during the last 5 minutes for extra nutrients and color.
- Spice adventures: Try turmeric for earthiness or a bay leaf for classic depth.
- Veggie boost: Toss in diced zucchini or sweet potatoes with the carrots.
It’s your soup, play with it! Every version tastes like a whole new meal. For a similar flavor profile, check out this smoky vegetarian bean soup recipe.
Serving Suggestions
This vegan bean soup is a whole meal in a bowl, but I love pairing it with crusty whole-grain bread for dipping, it soaks up every last drop! For heartier appetites, serve over brown rice or quinoa. A simple green salad with lemon dressing makes the perfect fresh side. So cozy!
Storage & Reheating
This soup gets even better as leftovers! Store cooled soup in airtight containers, it keeps for 4 days in the fridge or 3 months in the freezer. To reheat, warm gently on the stove with a splash of broth to loosen it up. Microwaving works too, just stir halfway through!
Nutritional Information
Each hearty bowl of this vegan bean soup packs about 250 calories, with 12g plant-based protein and 12g fiber to keep you full. Numbers may vary slightly depending on your bean mix or veggie amounts, but trust me, every spoonful is pure nourishment!
Frequently Asked Questions
Can I use canned beans instead of dried?
Absolutely! Swap 2 cups dried beans for 3 cans (drained and rinsed). Just add them with the broth, no soaking needed. The soup will be ready in about 20 minutes!
How can I make this soup spicier?
Easy! Add a pinch of red pepper flakes with the garlic, or stir in diced jalapeños with the veggies. For serious heat, top servings with hot sauce or chili oil.
Why does my soup taste bland?
Don’t worry, it happens! Always taste at the end and adjust. More salt, smoked paprika, or a splash of apple cider vinegar can brighten flavors instantly.
Can I freeze this vegan bean soup?
Yes! It freezes beautifully for up to 3 months. Thaw overnight in the fridge, then reheat gently, you might need to add a little broth if it thickens.
I’d love to hear how your vegan bean soup turns out! Did you add a special twist? Maybe extra garlic (my weakness) or a surprise veggie? Drop a comment below, your tips might inspire someone else’s perfect pot. And if you loved it, share this recipe with a friend who needs cozy, healthy meals!