Vegetable Bean Soup

Vegetable Bean Soup is a hearty, plant-based soup that typically combines a variety of beans (like kidney, pinto, or white beans) with vegetables such as carrots, celery, onions, and tomatoes in a savory broth. It's a staple comfort food found in many cuisines worldwide, from American to Mediterranean and Latin American kitchens, often adapted to local seasonal produce and beans.

🍳 View the full Vegetable Bean Soup recipe →

🍽️ Nutrition at a glance

This soup is generally high in plant-based protein and fiber from the beans, while being low in fat and moderate in carbohydrates, making it a nutritious and filling meal. A typical serving (about 1.5 cups) provides around 150-250 calories, along with key nutrients like iron, potassium, and vitamins A and C from the vegetables.

Nutrition breakdown

Calories	120 kcal
Protein	6 g
Carbs	20 g
Fat	2 g
Fiber	5 g
Sugar	4 g
Sodium	480 mg
Potassium	350 mg
Iron	2.5 mg
Vitamin A	120 mcg RAE
Vitamin C	15 mg
Calcium	50 mg
Magnesium	30 mg
Folate	60 mcg
Vitamin K	15 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this soup is celebrated for its versatility and affordability, often serving as a budget-friendly way to stretch ingredients and reduce food waste by using leftover vegetables. Nutritionally, the combination of beans and vegetables creates a complete protein source and promotes gut health through its high fiber content.