Bean and Vegetable Soup Recipe

As the days get colder and the nights longer, few things are as comforting as a hearty bowl of soup. This Bean and Vegetable Soup is a winter favorite—nutritious, flavorful, and easy to make. Packed with creamy beans and vibrant vegetables, it’s perfect for warming up after a chilly day or prepping wholesome meals for the week.

Whether you’re seeking a nourishing dish to beat the cold or a quick, comforting meal, this recipe is sure to satisfy. Gather your ingredients and enjoy the cozy flavors of this simple soup!

Warm Up with a Bowl of Comfort: Bean and Vegetable Soup Recipe

Ingredients:

  • 2 cans (15 oz each) of beans (white or pinto), drained and rinsed

  • 1 onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 4 cups low-sodium vegetable broth

  • 1 can (14.5 oz) diced tomatoes

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 bay leaf

  • 1 cup chopped spinach

  • Salt and pepper to taste

  • 1 tbsp olive oil

  • Fresh parsley for garnish (optional)

Directions:

  1. Add beans, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, thyme, rosemary, bay leaf, olive oil, salt, and pepper to the crockpot.

  2. Cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender.

  3. Stir in the spinach and let cook for an additional 10 minutes until wilted.

  4. Remove the bay leaf and adjust seasoning if needed.

  5. Serve hot, garnished with fresh parsley if desired.

If you need help on creating your own balanced diet, then this program is for you: Nourished: The Whole Plate