This hearty vegetable and bean soup is the soup I make when the weather turns cold and my body wants something steady and sustaining.
Nothing clever, nothing rushed—just vegetables softened slowly in good stock, herbs doing their quiet work, and beans added gently at the end so they keep their shape and character. It’s also an excellent fridge clearer, happy to take in whatever stray root vegetables you have lingering in the drawer, as well as making good use of what’s still growing in the garden or tucked away in the pantry.
Why This Bean Soup Tastes So Good:
The base is a classic: onions, celery, carrots, parsnips and potatoes, cooked slowly so they release their natural sweetness. I used a mixture of onions and shallots because that is what I had in storage. Garlic, thyme and bay bring warmth and depth, while a mix of borlotti, cannellini and black-eyed beans gives variety in both texture and flavour.
Pureeing half the soup thickens it naturally, without flour or cream, leaving you with something that feels generous and complete. It’s thick without being heavy, deeply savoury, and even better the next day.
I’ve been cooking this soup for at least 30 years. It was a staple in my kitchen when I was a young Mum with four small children and it has grown and developed with us over the years.
I Think You’ll Love This Recipe Because:
- On the table in about 30 minutes if you need speed – or simmered slowly for deeper flavour.
- Easy to double and freeze for a quick and easy meal another day.
- Hearty and filling, I hope your family will love it for as many years as we have!
- It’s naturally plant-based and dairy free.
- It will feed 4 generously and 6 easily.
Ingredient Swaps
This soup is delicious as is but it is also very adaptable and will accommodate extras or swaps – it’s great for clearing out the fridge or pantry! Do keep the potato, it is fabulous at soaking up the flavours but you could:
- Swap carrots for sweet potatoes (roughly the same weight)
- Add celeriac, beetroot, swede (rutabaga) or turnip
- Shake up the alliums – swap your onions for leeks or shallots. I used a combination of brown onion, red onion and banana shallots because that is what I had to hand!
- Add some greens – kale works particularly well
- Swap out the herbs or add in extras – rosemary, sage and parsley are great winter herbs
- There are so many beanie choices! Butter beans, kidney beans, black beans and chickpeas are all delicious in this soup.
- Add some spice – a pinch of chilli and/or paprika go well – especially if you’ve added in some kidney beans or black beans. A spoonful of curry powder is also nice for a bit of heat.
Toppings for Bean Soup
With all those chunks of delicious vegetables peeping out of this soup you don’t need to add any toppings at all but, if you want to, try some of these!
- Chopped fresh herbs – I used parsley but try coriander leaf (cilantro) or chives instead.
- Crispy fried onions.
- Parsnip crisps or Crunchy Kale Crisps.
- Cumin croutons.
Serving Suggestions
My hearty bean soup is an excellent standalone bowl of goodness. It is filling and flavourful and makes a great lunch or supper.
But, in the spirit of a slow January and you want a bit more heft, serve it as I did with a freshly baked cottage loaf. Mine slumped sideways a bit as I was too impatient with the second proving but it still tasted delicious, even if it did look a bit ‘devil may care’!
For a faster homemade loaf you can’t go wrong with a herby soda bread – it makes for a really rustic offering paired with this soup, I love it!
If, however, you are entering January in a languorous mood and making soup is quite enough kitchen activity for one day, buy a loaf of sourdough, a fresh baguette or your favourite everyday bread for dunking!
If You’re in a Soupy Mood
I’m always in a soupy mood to be honest, especially in winter! Check out my Collection of Winter Soups, it includes some of my absolute favourites!`
Hearty Bean Soup with Winter Vegetables
Equipment
- 1 Food Processor or Blender
- 1 large pan
- 1 Sharp knife
- 1 stirring spoon
Ingredients
- 1 large brown onion peeled and diced
- 1 stem celery diced
- 1 tbsp olive oil
- 250 g potatoes (such as Charlottes or any waxy potato which will hold its shape) chopped into bite-sized chunks
- 200 g carrots scrubbed or peeled and chopped into bite-sized chunks
- 150 g parsnips peeled and chopped into bite-sized chunks
- 2 cloves garlic peeled and crushed
- 2 bay leaves
- 1 tbsp fresh thyme finely chopped
- 1.5 litres vegetable stock
- 3 400g/14oz cans beans (such as cannellini, borlotti and black eyed beans) drained and rinsed
- small bunch fresh parsley washed and chopped
- salt and black pepper to taste
Instructions
- Heat the olive oil gently in the pan then add the onion and celery. Fry gently for about 10 minutes until soft but not browned.
- Add the remaining vegetables and cook gently for a further 15 minutes.
- Add the garlic and cook for 1 minute.
- Add the stock, bay leaves and thyme and cook for 20 minutes or until the vegetables are fork tender.
- Add the rinsed beans and cook gently for 5 minutes.
- Allow to cool slightly then add half the soup to a food processor or blender and process until smooth. Return the puree to the pan and stir everything together.
- Taste and add salt and pepper if needed.
- Reheat gently and serve scattered with chopped parsley if desired.
