You know those recipes that just stick with you? The ones you find yourself making again and again because they’re easy, nourishing, and somehow always hit the spot? That’s exactly what happened with this vegan bean soup with leafy greens in my kitchen. I first threw it together on a busy weeknight when my fridge was looking sparse, just some wilting greens, a lonely carrot, and a can of beans staring back at me. What came out of that desperation meal surprised me: a hearty, flavorful soup that’s now my go-to when I need something wholesome fast.
What I love most (besides how it makes my tiny apartment smell amazing) is how flexible this soup is. Don’t have kale? Spinach works. Out of vegetable broth? Water with an extra pinch of salt does the trick. After years of plant-based cooking, I’ve learned that the best meals come from simplicity, just good ingredients treated right. This soup proves that theory deliciously, packing protein from the beans, vitamins from the greens, and deep flavor from that magical trio of onion, carrot, and celery. It’s the kind of recipe that makes you feel good while eating it and even better after.
Why You’ll Love This Vegan Bean Soup with Leafy Greens
This soup has become my kitchen MVP for so many reasons:
- Quick comfort: Ready in under 30 minutes when hunger strikes
- Nutrition powerhouse: Packed with plant protein and vitamins from those vibrant greens
- Kind to your wallet: Uses pantry staples and whatever greens are on sale
- Endlessly adaptable: Swap ingredients based on what’s in your fridge
- Meal prep hero: Tastes even better the next day for lunch
Trust me, once you try this soup, you’ll understand why I make it weekly!
PrintHearty Vegan Bean Soup with Leafy Greens in Just 30 Minutes
A hearty vegan bean soup packed with leafy greens, perfect for a nutritious meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
- 2 cups cooked beans (any variety)
- 4 cups vegetable broth
- 2 cups chopped leafy greens (kale, spinach, or chard)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Sauté for 5 minutes.
- Stir in beans, vegetable broth, thyme, and oregano. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add leafy greens and cook for another 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Use any beans you prefer—black, kidney, or cannellini work well.
- For extra flavor, add a bay leaf while simmering.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Ingredients for Vegan Bean Soup with Leafy Greens
Here’s what you’ll need to make this cozy pot of goodness, I promise it’s all simple stuff you might already have:
- 2 cups cooked beans (any kind! I usually grab black or cannellini from my pantry, just rinse them if they’re canned)
- 4 cups vegetable broth (homemade if you’ve got it, but store-bought works great too)
- 2 cups packed chopped leafy greens (my heart belongs to kale here, but spinach or chard collapse beautifully)
- 1 onion, diced (yellow or white, whatever’s rolling around your counter)
- 2 cloves garlic, minced (or more if you’re feeling bold, I always do)
- 1 carrot, chopped (no need to peel unless it’s really dirty)
- 1 celery stalk, chopped (leaves and all, they add great flavor)
- 1 tbsp olive oil (extra virgin is my go-to for that fruity depth)
- 1 tsp dried thyme (rub it between your fingers to wake it up)
- 1 tsp dried oregano (or fresh if you’ve got it, use 1 tbsp)
- Salt and pepper (to taste, I’m heavy-handed with both)
See? Nothing fancy, just real food that comes together magically in your pot!
How to Make Vegan Bean Soup with Leafy Greens
Okay, let’s make some magic happen! This soup comes together so easily, just follow these simple steps and you’ll have a steaming bowl of comfort in no time.
Step 1: Sauté the Aromatics
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium. Toss in your diced onions and let them sweat for about 3 minutes until they get all soft and translucent. That’s when you add the garlic, just 30 seconds until you smell that amazing aroma. Then comes the carrot and celery, stir them around for another 2 minutes until everything starts to soften. This little flavor base is what makes your soup taste like it simmered all day!
Step 2: Simmer the Soup
Now the fun part! Pour in your vegetable broth (careful, it’ll sizzle!) and add those beautiful beans. Sprinkle in the thyme and oregano, I like to crush them between my fingers to release their oils. Bring everything to a nice gentle boil, then immediately turn it down to a simmer. Let it bubble away for about 15 minutes, you’ll know it’s ready when the carrots are tender when you poke them with a fork.
Step 3: Add the Leafy Greens
Here comes the vibrant green goodness! Stir in your chopped leafy greens, they’ll look like way too much at first, but don’t worry. Within 3-5 minutes, they’ll wilt down into the soup perfectly. Give it a taste and season with salt and pepper until it makes your taste buds sing. That’s it, soup’s on!
Tips for Perfect Vegan Bean Soup with Leafy Greens
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow!” every time:
- Broth matters: Homemade vegetable broth adds incredible depth, but if using store-bought, go for low-sodium so you can control the salt.
- Brighten it up: A squeeze of lemon juice right before serving makes all the flavors pop!
- Greens timing: Add delicate greens like spinach at the very end, they cook in just 1-2 minutes.
- Texture play: Blend half the soup briefly for creaminess while keeping some beans whole.
- Herb freshness: Toss in fresh parsley or basil as garnish for a vibrant finish.
Little touches make this simple soup feel extra special!
Ingredient Substitutions
The beauty of this soup? You can riff on it endlessly with what you’ve got! Here are my favorite easy swaps:
- Leafy greens: Swap kale for Swiss chard, collards, or even beet greens, just adjust cooking time (tougher greens need 5-7 minutes).
- Beans: White beans, kidney beans, or chickpeas work beautifully instead of black beans.
- Broth: No veggie broth? Use water with 1 extra teaspoon of salt and a bay leaf for flavor.
- Herbs: Out of thyme? Try rosemary or Italian seasoning blend instead.
See? This soup practically makes itself from whatever’s in your kitchen!
Serving Suggestions for Vegan Bean Soup with Leafy Greens
This soup is fantastic on its own, but I love dressing it up with simple toppings that add texture and flavor. My go-to move? A big slice of crusty whole grain bread for dunking, it soaks up all that delicious broth perfectly. For extra creaminess, I’ll sometimes add avocado slices or a dollop of cashew cream right on top. A sprinkle of red pepper flakes gives it a nice kick if you’re feeling adventurous! If you are looking for more inspiration on simple, hearty meals, check out Family Tastes for great ideas.
Storage and Reheating
This soup keeps like a dream! Let it cool completely, then pop it in an airtight container, it’ll stay fresh in the fridge for up to 3 days. When you’re ready to eat, reheat it gently on the stovetop over low heat, stirring occasionally. If it thickens up too much (those beans love to soak up liquid!), just add a splash of water or broth to loosen it back up. I don’t recommend freezing it with the greens, they get a bit sad when thawed. But honestly? It never lasts long enough in my house to worry about freezing!
Nutritional Information
One hearty bowl of this vegan bean soup packs about 220 calories with 10g plant protein and 10g fiber, hello, staying power! (Note: Nutritional values are estimates and vary by ingredients.)
Frequently Asked Questions
Q1. Can I freeze this vegan bean soup with leafy greens?
You can absolutely freeze the soup base (beans, broth, and veggies), but I recommend leaving out the greens until reheating. Frozen greens get mushy when thawed. Just cool completely, store in freezer-safe containers for up to 3 months, then add fresh greens when you reheat it on the stovetop.
Q2. Can I use dried beans instead of canned?
Of course! For dried beans, soak 1 cup overnight (or quick-soak by boiling for 2 minutes then resting 1 hour). Cook until tender (about 1-2 hours depending on type), then use in the recipe. You’ll need about 3 cups cooked beans. Bonus: homemade beans make the broth extra flavorful!
Q3. What if my soup is too thick?
No worries, just stir in more broth or water a splash at a time until it reaches your perfect consistency. The beans really soak up liquid as it sits, so I often add extra broth when reheating leftovers too.
Q4. Can I make this in a slow cooker?
Yes! Sauté the veggies first for best flavor, then add everything except the greens to your slow cooker. Cook on low 6-8 hours or high 3-4 hours. Stir in greens during the last 30 minutes. So easy!
Try this recipe and share your results in the comments! I’d love to hear how you made it your own.