Bean Soup (Vegetarian)
Hearty Vegetable Bean Soup is a nutritious and flavorful vegetarian soup packed with beans, vegetables, pasta, and savory herbs. It’s ideal for cold days or light dinners and easy to prepare with canned and frozen pantry staples.
Total Time
1 hour
Servings
6
2 cans (28 ounces) fat-free vegetable broth
1 cup water
1 bag (1 pound) frozen mixed vegetables
1 can (14½ ounces) no-salt-added stewed tomatoes
⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths
1 can (15 ounces) no-salt-added kidney beans
1 can (15 ounces) no-salt-added black beans
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Pour broth and water into a 4½-quart Dutch oven or soup pot.
Place pot over high heat.
While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
Cover pot and bring to boil.
Meanwhile, rinse and drain beans.
When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
Add beans, Italian seasoning, and garlic powder.
Reduce heat to medium-high or medium, maintaining a moderate boil.
Stir frequently and cook until pasta is tender, about 5 minutes.
5 minutes
Reduce heat to low and add Parmesan.
Stir occasionally and simmer for 5 minutes to develop the flavor.
5 minutes
Serve at once or simmer on low until ready to serve.
- •For a vegan version, omit the Parmesan cheese or use a dairy-free substitute.
- •Add chopped spinach, kale, or zucchini in the last few minutes for added nutrients.
- •Adjust the seasoning to taste with crushed red pepper or fresh herbs.
- •Substitute other beans (like chickpeas or pinto beans) if preferred.
- •Leftovers store well in the refrigerator and can be frozen for later use.