Homemade Vegetable Vegan Bean Soup

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You know how I love a good “cheater” recipe… the kind of food where you throw a bunch of food together that is at least partially already compiled by someone else and create a new masterpiece. Yep, this here soup is a masterpiece. It’s also foolproof. You can’t go wrong and you can pretty much put anything you want into it.

I call it 500 bean soup because you can not add too many beans to it. The more the merrier!

This “recipe” and I use that term extremely loosely is more like a list of grab this and dump that.
Sounds tasty, doesn’t it?
Well, I’m here to tell you that it is.

Let’s get started, shall we? I made this a vegan soup because my oldest is a vegan. My other 2 daughters and I are vegetarian so it was something we all could enjoy. Even my meat-eating husband enjoyed it!

1. Saute onion, celery, and carrots {chopped into small bits} with 2 tablespoons of olive oil until they are soft. I used the pre-cut mix from Trader Joe’s.

2. Add a few cloves of garlic. I added 4. {judge away. If you are not looking to keep vampires away I highly recommend adding less… unless you like garlic that is!} Okay now swirl that around a bit and let it cook in.

3. Now add 2 big boxes of vegetable broth. I used 2 different brands that were organic. They were on sale and were cheaper than the non-organic. Go figure.

4. Make sure the burner is on high.

5. Add 3 cans of veggies and/or beans. I added 1 can of drained and rinsed garbanzo, light red kidney beans {they absorb the flavor so much better than dark red in this recipe} and a can of tomato sauce.

6. Lastly I added some broccoli.  It was Trader Joe’s frozen florets that I heated in the microwave first. Then dumped them in!

7. Add salt and pepper or any other spices you like and keep it at a slow boil for 30 to 45 min.

I also added some rice to 2 of the bowls and scooped the soup on top right before serving. Next time I’ll add quinoa to mine. My oldest is a veggie soup purist and had it straight up with no added rice.

It tastes even better the next day! this can totally be made in the Crock Pot too! Just saute the first few ingredients and then transfer to the crockpot and add the rest!


Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.

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