Introducing a simple and reliable vegetable and bean soup recipe you can make with what you have on hand! Don’t have a leek? An onion will work beautifully. No celery? Use more carrots! No white beans? Throw in some chickpeas. Not a fan of kale? Skip it or sub another green!
As long as you have something aromatic for flavor (leeks, onions, garlic), a handful of non-starchy veggies (carrots, celery, tomatoes, zucchini, green beans), some starchy veggies (potatoes, rutabagas), and some legumes (beans, lentils, peas) you’re GOLDEN! Choose your own adventure!
How to Make Vegetable Soup
To start this flawlessly flexible dish, leeks, celery, carrots, and garlic combine for a savory, caramelized, and super classic flavor base! This combination is similar to the more traditional mirepoix that is used as a base in many soups and dishes around the world!
Next, for a filling and satisfying soup, we add potatoes (Yukon gold are buttery and tender, but any kind will do) along with white beans and lentils for protein and fiber. Nearly any bean or legume would work well here. Who’s ready to clean out the pantry?
Lastly, we add some kale (or other greens of choice) for added nourishment and texture. Optionally, top with parsley, vegan parmesan cheese, and croutons for extra freshness, flavor, and comfort. YUM.
We hope you LOVE this vegetable and bean soup. It’s:
Comforting
Warming
Nourishing
Quick & easy
Flexible
& Perfect for meal prep!
It’s the kind of soup you need when the fridge is running low on supplies, the weather is chilly, and you’re craving a feel-good meal. Delicious on its own or served with grilled “cheese” or garlic bread!
More Comforting Soup Recipes
- 1-Pot Golden Curry Lentil Soup
- Creamy Fall Soup in Acorn Squash Bowls
- 1-Pot Chickpea Noodle Soup
- Tom Kha Gai Butternut Squash Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Simple But Perfect Vegetable Soup
Ingredients
- 1 large leek, halved lengthwise, cut into 1/4-inch slices (1 leek yields ~2 cups or 180 g sliced // or sub 1 small onion, finely diced)
- 2 Tbsp olive or avocado oil (if oil-free, sub water and add more as needed)
- 3 small carrots, finely diced (3 small carrots yield ~3/4 cup or 96 g diced)
- 4 stalks celery, finely diced (4 stalks yield ~3/4 cup or 75 g diced)
- 3 large cloves garlic, minced or pressed
- 1/2 tsp each sea salt and black pepper (plus more to taste)
- 1 tsp dried Italian herbs (or sub dried basil, oregano, and/or rosemary)
- 2 medium potatoes, cut into 1/2-inch pieces (~2 cups or 300 g // we used Yukon gold // Russet, red, or purple would all work, as would rutabagas)
- 1 (14.5 oz.) can diced tomatoes (NOT fire roasted)
- 1 (15 oz.) can cannellini beans, drained and rinsed (any white bean works, as do pinto beans or chickpeas)
- 1 (15 oz.) can lentils, drained and rinsed (or sub more beans)
- 8 cups vegetable broth (or store-bought)
- 1 bunch kale, chopped into bite size pieces (optional // 1 bunch yields ~4-5 cups or ~170 g chopped // or sub chard, collard greens, or spinach)
FOR SERVING optional
- Parsley, finely chopped
- Vegan Parmesan Cheese
- Croutons
Instructions
- Remove the root end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
- In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the leek and cook until softened and translucent — about 2 minutes. Add the carrots, celery, garlic, salt, and pepper, and cook until softened and fragrant, stirring occasionally — about 4-5 minutes.
- Add the Italian herbs and stir to combine. Then add the potatoes, tomatoes, drained and rinsed beans, lentils, and vegetable broth. Stir well, making sure nothing is stuck to the bottom, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
- Stir in the kale/greens (optional), then cover and simmer until the greens are tender — about 5 minutes. Serve warm garnished with parsley, vegan parmesan cheese, and croutons (all optional). Delicious on its own or served alongside grilled “cheese” or garlic bread!
- Leftovers keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Flavors get better with time!
Mikayla says
This turned out so delicious. I’ve tried so many veggie soup recipes and this one is certainly my favorite. I added a dollop of tomato paste as I was sauteeing the leek, carrot, celery, garlic, and finished everything with a splash of red wine vinegar to brighten it. Otherwise I followed the recipe. Served with a scoop of pesto in the middle topped with fresh grated parm. Thank you for the recipe!
We’re honored this one has been your favorite, Mikayla! And your modifications sound so lovely! Thank you for sharing! xo
F says
I made this tonight with great northern beans, black lentils, red chard, and russet potato. I also added a bit of garlic powder for added depth and a ton more salt because I like things really salty. Came together so quick and easy, and it’s so comforting on this chilly night! Enjoying it with french baguette on the side :)
We’re so glad you enjoyed it! Thanks so much for the lovely review!
SHANNON says
Made this but subbed sweet potato and roasted the carrots, sweet potato, and leek and garlic prior to making the soup. Once the soup was finished, I blended it to make a creamy soup…topped with crushed homemade kale chips and served with toasted sourdough! DELICIOUS!❤️
Lovely! Thank you for sharing, Shannon! xo
Zagmek says
This came out really good – its a great blueprint for whatever you might jave on hand! I’d planned to sub barley for the lentils, but what I thought was a bag of barley in the pantry wasn’t, so we used a can of chick peas instead. Also subbed a can of potatoes (figured they’d hold their shape better than the fresh baking potatoes in the pantry), and used kohlrabi leaves for the greens (we roasted the bulbs with another meal). Added some fresh green beans and zucchini – we came home with quite a bounty of produce after a trip to the farmers market recently! Ours wasn’t vegetarian since we used beef broth (it’s what we had on hand). Went really well with some fresh baked bread!
Love your creativity with the recipe, Zagmek! Thank you for sharing! xo
Angela says
Can you use dry lentils?
Hi Angela! Yes, but you’d probably need to cook it for an extra 5-10 minutes. Hope that helps!
Cara says
I’m excited to try this! If I added approx 1 lb of cubed boneless skinless chicken thighs would I need to omit another ingredient (like white beans) in order to maintain the broth / veggie ratio or just add more broth? What do you suggest?
Hi Cara, we would recommend keeping the amount of broth the same so the flavor doesn’t get diluted. We think it would be best to omit the white beans and go a little lighter on some of the veggies (such as carrots and potatoes) to compensate. Hope that helps!
Helena says
Unreal. I cooked the soup a little longer than suggested, but when I scooped some into my bowl, I still wasn’t hopeful that the flavors would have melded or that the soup would be anything other than average. How wrong I was! My family has been sick, and this soup was flavorful and nourishing. It felt like a warm blanket in front of the fire. I will definitely be making it again soon.
Aw, love this, Helena! We hope everyone is feeling better soon! xoxo
Valérie says
Made this soup and followed the recipe to the letter and it’s delicious! Only this is it needed quite a bit more salt in my opinion, I feel as though the potatoes soaked it up and left none for the broth? Probably added a tablespoon altogether and with that small addition its absolutely perfect!
We’re so glad you enjoyed it, Valérie! We used a fine sea salt, perhaps yours was more coarse because 1 tablespoon seems like a lot. Thank you for sharing!
Becky T says
I also added a LOT more salt. 1/2 teaspoon was not near enough. I also added a splash of balsamic vinegar for more flavor.
Phyllis says
I haven’t made this yet, but planning to for Thanksgiving dinner for me and husband. Thing is, can’t have tomatoes because they are nightshades as I have hypothyroidism. Can you recommend a substitute or can I just do without adding anything else? Also, can’t do beans/lentils, but squashes are ok, as are sweet potatoes. Peas, green beans, and corn are semi-ok.
Hi Phyllis, the tomatoes add a nice flavor balance, but aren’t essential! Cauliflower, green beans, leeks, and sweet potatoes would all be options. Happy Thanksgiving!
Jenna says
Would the cooking time be the same if I used dry lentils?
Hi Jenna, you’d probably need to cook for an extra 5-10 minutes. Hope that helps!
Kathy says
Loved it! Simple and delicious. Ty
We’re so glad you enjoyed it, Kathy! Thank you for the lovely review! xo
Allie Collins says
Great recipe for a novice like me! Question: would it work with sweet potatoes?
We’re so glad you enjoyed it, Allie! Sweet potatoes would be a lovely addition!
Lorraine Grech says
Did you do this recipe in an instatn pot please?
Hi Lorraine, We haven’t tested it, but it should work well. We’d recommend sautéing through step 2, then adding the remaining ingredients and pressure cooking on high for 2 minutes (if using canned beans), or 7-9 minutes if using DRY lentils and no canned beans/lentils.
Lorraine says
Turned out beautiful. Has ten people for dinner and all loved it.
Yay! We’re so glad to hear it, Lorraine! xo
Casey says
Delicious soup! I did omit the kale.
So glad you enjoyed it, Casey! xoxo
Mary says
First I have to say I LOVE your recipes! They are so so good! and again another hit! carnivore hubby eats at least 2 bowls of this soup when I make it. I have made it 3 times already and about to make it again and freeze some. expecting to be down a bit next month so making my favorite soups and freezing to get me through. This one I use spinach, in place of kale and Italian seasoning blend. I serve with a crusty bread or just sliced French bread and butter. OMG thank you thank you thank you so much for sharing your wonderful recipes. this is so comforting and hearty! and Not hard to make
Sounds lovely, Mary! We’re so glad you and your husband are enjoying it! Thanks so much for the kind words and support. xo
Kathy says
Made this and swapped sweet potato in for potato, added eggplant, doubled beans added lunacy w kale and 3/4 cup dry lentils punch if red pepper. Was fabulous!
Woohoo! Thanks so much for the great review, Kathy!
Shannon says
Really enjoyed this soup as my lunch at work for the week. Great flavors and loved the mix of lentils, beans and veg. It is great for lunch too as it kept me going until dinner time; no afternoon need for snacks. Will definitely make again!
We’re so glad you enjoyed it, Shannon. Thanks so much for the lovely review! xo
Nicolene says
My husband and I are currently at home with the flu and this was just what the doctor ordered: Hearty, healthy, quick, easy and tasty :)
We’re so glad you enjoyed it! Hope you both feel better soon! xo
JG says
I added half a cab of tomato sauce since I love tomato based soups. This recipe is a keeper. Thank you!
Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much!
Allison says
Quite good! I only used 6 cups of broth (user error) and didn’t add the kale (sold out at the store). Served with a hearty baguette. My husband and I both enjoyed it the night of and even more so the next day. Will certainly make again!
We’re so glad you both enjoyed it, Allison! Thanks so much for sharing! xo
Matt says
We loved this soup. I always use Better than Bouillon for my soups because the stock flavor is so important and theirs is the best. I also added quite a bit more of the italian herbs. The homemade cornbread was a perfect accompaniment. I’ll keep it in the rotation.
Thanks so much for the lovely review, Matt. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Louise says
It’s honestly so simple and so perfect. I’ve made this soup like 4 times since it was published and planning to make it again this week. My husband and I love it with a side of sourdough toast. Thank you for the yummy recipe!
Whoop! We’re so glad you’re enjoying it, Louise. Thank you for sharing! xo
Renée says
I have made this recipe twice this month. I enjoy the flexibility of the recipe and easy substitutions listed. I used one Russet potato, an onion instead of a leek, 2 cups of carrots instead of celery, 2 cans of beans instead of lentils. I used garbanzo beans and cannellini beans the first time and white northern and black beans the second time. I used the entire bunch of kale. It was delicious! It is perfect for a Daniel Fast and cold winter days. Thank you for the recipe. It makes a lot and lasted me all week!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Renée!
Lora says
If using dried lentils, how much would I add?
Hi Lora, we think you would need about 1/2 cup of dried lentils!
Lora says
This soup is absolutely amazing.
Thanks so much, Lora!
Janet W says
It is exactly as advertised: simple and perfect. Since I already eat a lot of potatoes, I decided to try rutabagas. I am now in love with rutabagas. They have a nice smooth texture, mild flavor, and work great in this soup. Also, I used great northern white beans and since I already had black beans on hand I used those instead of lentils. I will definitely make this soup again.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Janet!
Chris says
This was a nice, mellow in flavor, nutritious soup that I would happily make again. While not the most “flavor intense,” I found it to be an easy on the stomach recipe for a cold winter night. Next time I would decrease the amount of liquid and add more vegetables as the ratio of broth to veg wasn’t quite to my preference.
Thanks for sharing, Chris.
Amy O says
I made this with regular onion, dried lentils, black eyed peas, lots of carrots and sweet potatoes. So good! Thank you!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Amy!
Beth says
This soup was perhaps the best traditional vegetable soup I’ve ever made. I followed the recipe (but used onion instead of leeks). I was hesitant about canned lentils (for some reason they weird me out vs. home-made) but used them and was very happy I did for both flavor and the time savings with the preparation!
I put everything except beans, lentils and kale into the crock pot on low for 6 hours. At hour 7 I added the rest. AWESOME!!! Thanks for another wonderful recipe!!
Love that you tried a crock pot method! Thanks for the wonderful review, Beth!
Kathleen Hemmer says
I’m wondering why you don’t recommend using fire roasted tomatoes? I’m planning to make it as you have it written, but am curious about the fire roasted tomatoes.
Hi Kathleen, we don’t think the flavor would be complementary with the dried Italian herbs, but it might work!
Casey says
I made this last week and loved it; however I loved it even more when I took a frozen serving out of the freezer and had it today! The beans and potatoes really thicken out and make for a delicious and comforting meal! I can’t wait to make it again!
We’re so glad you enjoyed it, Casey! Thanks so much for sharing! xo
Debbie says
Simple and delicious!!! I threw in some extra leftover vegetables I had like green beans and butternut squash. Also use dried lentils in place of canned. And YES add the kale
Love that! We made this recipe with flexibility in mind, so we’re so glad it worked out well for you. Thank you for sharing, Debbie! xo
Lynn says
Wonderful recipe! I have made this a few times already and plan to make it for Christmas Eve with leftovers (I hope!) on Christmas Day —two different groups are joining us. I cannot rave enough about how pleased I am!
Woohoo! Thanks so much for the great review, Lynn!
Dawn says
10/10 So delicious on a cold winter night. Started off with you broth recipe that I had already made. Used black eye peas from Instant Pot. Everything fresh. Served on cup of mixed rice.
We’re so glad you enjoyed it, Dawn. Thanks so much for the lovely review! xo
Lucille Ruppel says
Would crushed tomatoes or tomato paste work?
Hi Lucille! We think crushed tomatoes would work! You wont get any big chunks of tomatoes, but it will still be delicious!
Lucille Ruppel says
I just made this recipe with crushed tomatoes. It was good!!!
Amazing! Thank you for sharing, Lucille! xo
Erika says
How do you recommend cooking in a crockpot?
Hi Erika, we’d recommend sautéing the items in step 2 for best flavor, then transfer to the crockpot, add remaining ingredients (except kale), and cook on high for 3-4 hours or on low for 6-8 hours. Just before serving, add the kale and stir until wilted and vibrant green. Hope that helps!
VICKY says
This is indeed the most perfect vegetable soup!
Aw, thanks so much, Vicky! xoxo
Shaina Alissa Clingempeel says
This is so good; we can’t wait to make it again. Thanks for this lovely recipe. xx Looking forward to trying more of your recipes. :)
We’re so glad you enjoyed it, Shaina. Thanks so much for the lovely review! xo
Lindsey says
Simmering on my stove now for almost an hour — smells delicious! My only comment… the recipe does come out quite big between veggies (I used a lot!) and 8 cups of broth. Use a *large* pot!
Thanks so much for sharing, Lindsey!
Sarah Philbeck says
This is a lovely vegetable soup! Just what I was looking for. I did not have lentils, but used 2 cans of cannellini beans, which was just fine. However, I think lentils would have been a nice addition.
We’re so glad you enjoyed it, Sarah. Thanks so much for the lovely review! xo
Danielle says
This sounds great! I haven’t come across canned lentils — would dried red lentils work?
Hi Danielle, that might work! We’d suggest ~1/2 cup dry red lentils. Sometimes they have trouble softening fully in a tomato-based liquid due to the acidity. You could also sub another canned bean/legume of choice!
anon says
I found red split lentils took hours to soften in bolognese sauce (despite being soaked to avoid long cooking time lol) so I would cook the lentils in unsalted water separately to avoid disaster
Kristina says
Hi there. The sodium content looks high. What ingredients would cause this? Thank you
Hi Kristina, the sodium mostly comes from the sea salt and vegetable broth.
Zuza says
I love it! it’s the type of a veggie and pulses vitamin bomb dinner that I cook thru winter time :) One remark: the recipe says it’s 6 servings while the soup comes out quite huge (I counted 17 cups of ingredients w/o kale), so don’t get surprised.
Hi Zuzu, We’re so glad you love this recipe! Keep in mind the veggies do shrink down when cooked.
Debbie says
Simple and delicious!!! I threw in some extra leftover vegetables I had like green beans and butternut squash. Also use dried lentils in place of canned. And YES add the kale
Yvonne says
Hello,
This soup is delicious. I halved the recipes except for the beans and cooked it in my 3qt IP. I enjoyed it with some rice cakes. Leftovers for tomorrow. Yum.
Thank you for another lovely recipe.
Thanks so much for the lovely review, Yvonne. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Yvonne says
I’m so sorry I didn’t star rate the recipe.
It is definitely a five star recipe, and I will remember to star rate next time I comment.
Thanks for the reminder.
Thanks so much for the update, Yvonne! xo
Atara Dahan says
My go-to winter dinner!
I use onion, garlic, fennel, (sauteed first) potatoes, sweet potatoes, zucchini, carrots, barley or lentils… and whatever else I find in the fridge or pantry. My favorite is lentils
Love adding tomatoes or tomato sauce!
If you use less water and more veggies (just barely enough water to cover them) you can use it like a chile and scoop with tortilla chips or pita!
For flu season: ramp up the garlic, fennel, and onion (double the amount you’d usually use), and season with extra ginger and turmeric.
I don’t have veggie broth, in general how would you replace that (water with which spices?)
Hi Atara, thanks so much for sharing! You can replace the veggie broth with water, you may need to season the soup to taste later though!
anon says
Veggie stock is vegetables infused in water for an hour. It tastes of aromatic veg and a little sweet (from carrot, onion). You’ve already got the basis of a veggie stock in the broth – onions, carrot, celery (or fennel, leek) so I don’t see why water wouldn’t work. I would add some frozen peas or a pinch sugar to cut the sharp tomato (or just eat it the next day, tomato needs a rest to taste better).
jane says
Will this taste good blended?
Hi Jane! We haven’t tried it blended and can’t guarantee results, but for a creamier soup you could try blending part of it!
Annie says
Just curious why you advise against fire-roasted tomatoes in this recipe? I’m looking forward to making it!
Hi Annie, the flavor profile on this one is more Italian, so we don’t think it would be complementary in flavor. Hope that helps!
alyssa says
So it wasn’t tested, you’re just guessing?
Yes. Let us know if you try it!
Anne says
Oh yes, this looks perfect, thank you! These are my favorite type of recipes, this will definitely go in the meal rotation! (and I’ll post my review). Love it! It’s heartier than my usual vegetable soup, so I’m sure I will really like it.
Thanks for sharing Anne! We hope you enjoy! xo