Simple But Perfect Vegetable Soup

Slices of bread next to and in a bowl of vegetable soup with beans and lentils

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!

Kale, celery, potatoes, carrots, olive oil, diced tomatoes, white beans, salt, pepper, garlic, dried Italian herbs, lentils, and vegetable broth

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!

Pouring vegetable broth over lentils in a Dutch oven

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?

Stirring fresh chopped kale into a pot of soup

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.

Hands holding a bowl of lentil, white bean, and vegetable soup

We hope you LOVE this vegetable and bean soup. It’s:

Quick & easy
& 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

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!

Close up shot of a spoonful of lentil, bean, and vegetable soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 (~2-cup servings)

Course Entree, Soup

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

  • 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)
  • 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!

*Nutrition information is a rough estimate calculated with Pacific brand vegetable broth and without optional ingredients.

Serving: 1 serving Calories: 258 Carbohydrates: 41.8 g Protein: 10.6 g Fat: 5.8 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1087 mg Potassium: 910 mg Fiber: 11.2 g Sugar: 8.1 g Vitamin A: 766 IU Vitamin C: 37 mg Calcium: 165 mg Iron: 4.9 mg

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