There’s just something about a warm bowl of soup, isn’t there? It’s like a hug from the inside out. That’s why I’m so excited to share why everyone loves soup recipes – especially when you’ve got some great make-ahead tips! My Hearty Vegetable Bean Soup is a perfect example of exactly that. I remember one chilly evening last fall, feeling completely wiped out after a long day, and just knowing that a big pot of this soup was waiting for me in the fridge was pure bliss. It’s the kind of meal that makes you feel good, body and soul.
Why Everyone Loves This Soup Recipes: The Comfort Factor
Oh, soup! It just wraps you up in a warm, cozy hug, doesn’t it? That’s really the heart of why everyone loves soup recipes so much. It’s more than just food; it’s pure comfort food at its finest! Think about those days when you’re feeling a bit under the weather, or maybe the weather outside is just downright crummy. A steaming bowl of soup is the ultimate remedy. I’ll never forget one time when I had the worst head cold, and my mom showed up with a pot of chicken noodle soup. The smell alone made me feel better! It’s that simple pleasure, the warmth spreading through you, the way the herbs and veggies just sing together. It’s a truly cozy experience that just makes everything feel a little bit better.
Plus, who doesn’t love a soup that you can make ahead? You know, like the amazing contest-winning soups out there – they often taste even better the next day! It’s like magic in a pot, ready whenever you need it.
Hearty Vegetable Bean Soup: A Recipe to Cherish
And now, let me introduce you to the star of the show: my Hearty Vegetable Bean Soup! This isn’t just any old soup; it’s a bowl filled with goodness that makes you feel incredible, no matter what. It’s packed with vibrant veggies and hearty beans, all simmered together with savory herbs. Honestly, it’s the kind of soup that’s perfect for a chilly evening, a weeknight dinner, or even when you’re hosting a casual get-together. I’ve always believed that simple, quality ingredients make the best food, and this soup is a perfect testament to that.
Ingredients for Your Hearty Vegetable Bean Soup
Okay, let’s get down to the good stuff! Pull out your aprons, folks, because here’s what you’ll need to make this amazing soup. It sounds like a lot, but trust me, it all comes together beautifully.
First up, our veggies! You’ll need 2 large carrots, diced, and 2 ribs of celery, chopped. Don’t forget 1 medium onion, also chopped. For sautéing, grab 1 tablespoon of olive oil and 1 tablespoon of butter. And a couple of cloves of garlic, minced, will add such a lovely punch!
Next, the beans and tomatoes. We’re using 2 cans (14-1/2 ounces each) of reduced-sodium chicken broth, plus 2 cans (8 ounces each) of no-salt-added tomato sauce. For the beans, have 1 can (16 ounces) of kidney beans ready (rinsed and drained, please!) and 1 can (15 ounces) of garbanzo beans or chickpeas, also rinsed and drained. Finally, 1 can (14-1/2 ounces) of diced tomatoes, undrained, for that extra tomato-y goodness.
Now for the herbs and seasonings that make this soup sing! You’ll need about 1-1/2 cups of shredded cabbage, 1 tablespoon of dried basil, 1-1/2 teaspoons of dried parsley flakes, and 1 teaspoon of dried oregano. And of course, 1/2 teaspoon of pepper to give it a little zing.
To finish it off, we’ll add 1 cup of uncooked whole wheat elbow macaroni. And for serving? A sprinkle of about 1-1/2 teaspoons of grated Parmesan cheese on top. You can totally check out gluten-free pasta options if you need them for your pasta part!
How to Prepare This Delicious Soup Recipe
Alright, so you’ve got all your goodies ready to go! Making this Hearty Vegetable Bean Soup is honestly a breeze, and it’s so rewarding. We’ll start by getting those foundational flavors going.
Grab your biggest saucepan – the one you might have on your registry or that’s been with you forever! Toss in the diced carrots, chopped celery, and chopped onion. Drizzle in that olive oil and add the butter. Sauté it all over medium heat until those veggies start to get nice and tender, maybe about 5-7 minutes. Then, add your minced garlic and cook for just another minute until you can smell its amazing aroma. Don’t let it burn!
Now for the liquid magic! Stir in the chicken broth, tomato sauce, those rinsed kidney beans and garbanzo beans, and the undrained diced tomatoes. Add in the shredded cabbage, dried basil, parsley flakes, oregano, and pepper. Give it all a really good stir to combine. Bring this whole beautiful mixture to a rolling boil.
Once it’s boiling, go ahead and reduce the heat to low. Pop a lid on your pot and let it simmer away for about 15 minutes. This is when all those flavors really start to meld together. After those 15 minutes, toss in the whole wheat elbow macaroni. Cook it uncovered, stirring occasionally, for about 6 to 8 minutes, or until the macaroni is perfectly tender and the veggies are just how you like them. And that’s it! Ladle it into bowls, sprinkle with that Parmesan cheese, and dig in!
Make-Ahead Tips for Your Favorite Soup Recipes
This Hearty Vegetable Bean Soup is absolutely fantastic for making ahead, which is a total lifesaver on busy weeks! My biggest tip is to let the soup cool down completely before you even think about putting a lid on it and sticking it in the fridge. Seriously, patience here pays off! Once it’s totally cool, pop it into an airtight container. It’ll keep beautifully for about 3 to 4 days.
When you’re ready to reheat it, just gently warm it up on the stovetop over low heat, or pop a bowl in the microwave. You might notice it’s thickened up a bit – that’s totally normal! Just stir in a little extra broth or even water until it’s the perfect consistency again. It’s like having a fresh pot ready to go whenever that craving strikes! You can find more great ideas on our main recipe page too!
**Why Everyone Loves This Soup Recipes: Beyond the Bowl**
It’s not just about the warmth, even though that’s a huge part of it! There are so many reasons these soup recipes, like our Hearty Vegetable Bean Soup, have such a special place in our hearts and kitchens. For starters, they’re so unbelievably versatile, right? You can toss in almost anything you have lying around – leftover veggies, different kinds of beans, maybe some grains. It’s like a culinary playground in a pot! And let’s be honest, soup is a seriously healthy choice too. Packed with veggies, fiber from the beans, and lean protein, it’s a meal that actually makes you feel good about what you’re eating. Making a big pot of soup from scratch just gives you this amazing sense of accomplishment, too. It feels so good to serve up something wholesome and delicious that you made with your own two hands. It’s that incredible combination of ease, health, and pure comfort that makes soup a winner every single time. It makes my vegetarian stir-fry seem high-maintenance sometimes!
Frequently Asked Questions About This Soup
Got a question about this cozy soup? I’ve got answers!
Can I freeze this Hearty Vegetable Bean Soup?
Oh for sure! It freezes like a dream. Let it cool completely, then pop it into freezer-safe containers or even freezer bags. It’ll be good for about 2-3 months. Just thaw it in the fridge overnight and reheat gently on the stove or in the microwave. You might need to add a splash more broth when you reheat it!
What vegetables can I substitute in this soup?
That’s the beauty of soup – it’s so forgiving! Feel free to swap in other veggies you have on hand. What about some chopped zucchini, bell peppers (any color!), or even some frozen corn or peas? Just add them with the macaroni and cook until tender. Spinach is great too; just stir it in at the very end until it wilts.
How can I make this soup vegetarian or vegan?
Easy peasy! For a vegetarian version, just swap the chicken broth for vegetable broth. If you want to make it fully vegan, use vegetable broth and omit the butter and Parmesan cheese at the end. Make sure your pasta is also vegan if needed!
My soup is a bit too thick, what should I do?
No worries at all! If your soup has thickened up a bit too much, especially after sitting for a while or after freezing and reheating, just stir in a little bit more liquid. Low-sodium vegetable broth or even just water works perfectly. Keep adding small amounts until it reaches your desired consistency. It’ll be good as new!
Got more questions? Feel free to reach out on our contact page!
Tips for Soup Success
Making a truly fantastic pot of soup is all about a few simple tricks! For this Hearty Vegetable Bean Soup, I always tell people to start with good quality ingredients. Freshly chopped veggies make a world of difference – they just taste so much brighter! When you’re sautéing the onions, celery, and carrots, don’t rush it. Let them get nice and tender in the oil and butter; that’s where a lot of the deep flavor comes from. And remember that simmering time? Don’t skip it! Letting the soup gently bubble away allows all those herbs and spices to really infuse the broth.
If you want to amp up the flavor even more, try adding a pinch of red pepper flakes with your other seasonings for a little kick, or stir in a bay leaf with the broth and remove it before serving. Taste and adjust your seasonings right at the end – a little more salt or pepper can make all the difference! It’s all about making it perfect for *your* taste buds. You can find some other fun flavor ideas over on our popcorn page!
Nutritional Information (Estimated)
Just a friendly heads-up: the nutritional info below is an estimate, and it can wiggle around a bit depending on the exact brands and ingredients you use. But generally, one bowl of this Hearty Vegetable Bean Soup is around 350-400 calories, with about 8-10g of fat, 20-25g of protein, and 50-60g of carbs. It’s a really wholesome bowl!
Share Your Soup Creations!
Now it’s your turn! I’d absolutely love to hear how your Hearty Vegetable Bean Soup turned out. Did you add any special twists? Let me know in the comments below! And if you snapped a pic, tag us on social media – we love seeing your culinary adventures. You can read all about our kitchen journey here: About Us!
Hearty Vegetable Bean Soup
Ingredients
Equipment
Method
- In a large saucepan, saute carrots, celery, and onion in olive oil and butter until tender. Add garlic and cook for 1 minute longer.
- Stir in chicken broth, tomato sauce, kidney beans, garbanzo beans, diced tomatoes, cabbage, basil, parsley, oregano, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add the whole wheat elbow macaroni. Cook uncovered for 6-8 minutes, or until the macaroni and vegetables are tender.
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
