Two-Bean Vegetable Soup

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Two-Bean Vegetable Soup

We’ve all had days when there doesn’t seem to be enough time to do anything; the workout goes on hold, all thoughts of makeup fly out the window (ha — who am I kidding? This is almost every day for me!), and even eating gets back-burnered.

The end of the day rolls around and there’s less than an hour until dinnertime; you’re famished and looking for some quick inspiration – here it is!Two-Bean Vegetable Soup 2

This soup is perfect for that kind of day. It’s on the table in under an hour (and even faster if you take advantage of pre-chopped produce at the grocery store), full of healthy things, and completely customizable. It’s vegetarian, but you could make it vegan by omitting the Worcestershire sauce, or beef it up a bit (pun intended ;) ) by adding browned ground beef or even cooked, shredded chicken. 

I like to serve this with crackers or crusty bread, but you could add cooked noodles to the soup if you like. And of course, feel free to swap out the veggies for any you have on hand.

Two-Bean Vegetable Soup 3

Two-Bean Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 3 tablespoons olive oil
  • 8 oz cremini or button mushrooms, sliced
  • 2 medium onions, diced
  • 4 medium carrots, sliced
  • 3 large stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh minced rosemary leaves (or 1 teaspoon dried rosemary leaves)
  • 1 tablespoon fresh minced thyme leaves (or 1 teaspoon dried thyme leaves)
  • 2 bay leaves
  • 1 (16 oz) can diced tomatoes, with juices
  • 5 cups (1.2 L) hot water
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (see Note)
  • 2 soft vegetable-flavored bouillon cubes
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (16 oz) can dark red kidney beans (no salt added), rinsed and drained
  • 1 (16 oz) can cannellini beans (no salt added), rinsed and drained
  1. Heat the oil over medium-high heat in a lidded 5-quart pot; add the mushrooms and cook until browned, about 5 minutes, stirring occasionally.
  2. Stir in the onion, carrot, and celery; cover the pot and cook until the onion is softened, about 10 minutes, stirring occasionally.
  3. Add the garlic, rosemary, thyme, and bay leaves and cook 2 minutes, stirring constantly.
  4. Stir in the diced tomato, water, tomato paste, Worcestershire sauce, bouillon cubes, salt, and pepper; turn heat up to high and bring to a boil.
  5. Once boiling, turn heat down slightly, cover the pot, and cook until the veggies are tender, about 7 minutes.
  6. Add the beans and cook until warm throughout, about 2 minutes more.
  7. Serve.
To Make This Soup Vegan: Be sure to use a vegan Worcestershire sauce.

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  1. says

    I love the thought you put into your presentations, Faith. I often forget to mention it. You have a real talent for table setting! And the perfect serving pieces too.
    The soup looks delicious AND easy to make!

    • says

      Barbara, Thank you so much for your sweet comment. That really means a lot to me, especially from you — I’ve seen your stunning tablescapes!

  2. says

    I just made minestrone soup this past week which is very similar but I really like the addition of the red kidney beans and mushrooms in your recipe. What a delicious bowl of soup!

  3. says

    This is proof that healthy delicious food doesn’t have to be complicated! I’ve been loving veggie soups lately and this definitely needs to make it into the rotation!

  4. says

    I know what you mean about those hectic days. My life lately is something like this. So, I would be more than happy to enjoy a bowl of this beautiful and heart-warm soup! Looks delicious!

    • says

      Terri, I think this would be great in a crockpot! I’d hold off on adding the beans until toward the end though, since they really only need to be heated.

      I’m jealous of your snow! I heard that it’s in the forecast for us here, so fingers crossed! :)

  5. says

    Looks delicious! Your recipe reminds me of a soup I make that’s very similar, but I never add mushrooms. That sounds like a delicious idea, I can’t wait to try it next time, I can’t believe I never thought of trying them. We have the perfect “soup” weather right now that’s making me crave soups like this :D

  6. says

    What a pretty soup tureen Faith! And a wonderfully nourishing soup to make when you’re short on time! I just moved to WordPress – still ironing out the kinks – thanks for updating your feed.

  7. says

    This sounds delicious and looks very hearty and satisfying! I very much heart the pedastal bowl you are serving it in–another purchase during your vacation I’m guessing! I love the ethnic look to most of your tableware.

  8. says

    After day upon day of roasting hot weather, today we got a crazy, wild storm and I am bundled up parked in front of a heater trying to get warm. :-) On such a night I would absolutely love this perfectly comforting soup. :-)

  9. says

    This is exactly my kind of soup; quick, easy, and highly adaptable to whatever you have on hand. It looks like the perfect meal to warm you up on a cold day, too. :)

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