Easy Vegan Bean and Vegetable Soup

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Vgean Vegetable Bean Soup*this post contains affiliate links

Some weeks just call for soup. On Memorial Day I woke up with a scratchy throat. As the day wore on I started to feel achey and feverish, but I convinced myself it was allergies.I plowed through the next couple of days, feeling progressively worse. On Wednesday my throat was so sore I could barely stand to swallow my own spit.

It turned out to be my first case of strep throat since I have been out of elementary school, and it hit me hard. The worst part about being sick is the total lack of energy or motivation to do ANYTHING other than laying on the couch and waging the internal debate of whether or not you are really dying.

The biggest lesson I learned from being sick last week is that I should make a grocery store run the moment I start feeling under the weather, because we spent most of the week scrounging for meals that we could throw together that wouldn’t make my sore throat even angrier.

Thankfully I had some vegan broth base in the cupboard, so I was able to concoct several soups that packed a nutritional punch, but were quick and easy to throw together.

veggie bean soup

I usually use dry beans, but I try to keep a few cans in the cupboard for instances like this when I don’t have time, or the energy, to cook the beans from scratch. The Eden Organic brand is definitely a little spendy, but it’s one of the only canned brands that is BPA free. I LOVE this vegan broth base. It is so much cheaper than buying vegetable broth, and it tastes great.

I had some leftover baguette from my housewarming party last weekend, which was a perfect side for soup. I am on the mend and feeling better now, but I think this soup is going to definitely make it into the recipe rotation for a quick, easy meal.

Vegan Vegetable Bean Soup
Serves 8
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109 calories
19 g
0 g
1 g
7 g
0 g
440 g
1427 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 109
Calories from Fat 11
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 1427mg
Total Carbohydrates 19g
Dietary Fiber 5g
Sugars 0g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 10 cups vegan broth
  2. 1 can (2 cups) cannellini beans
  3. 2 cups frozen mixed vegetables
  4. 1/2 cup diced tomatoes
  5. 2 cloves garlic, minced
  6. handful fresh spinach
  7. 1 t salt
  8. 1/2 t pepper
  1. Add broth, vegetables, beans, and garlic to a boil in a stock pot. Bring to a boil, then reduce heat to simmer. Add diced tomatoes, and simmer for 5 minutes. Add spinach, remove from heat, and put the lid on the pot until spinach is wilted. Salt and pepper to taste.
The House of Plaidfuzz https://plaidfuzz.com/
Don’t wait until you are sick to try this soup!


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Hi! I'm Melissa!

Melissa is a former hairstylist of 20 years who has a passion for living a simply creative life. She loves inspiring others to pick up a planner and get their lives organized, to clean out a closet and minimize their clutter, and to clean up their physical and mental space to lead their most fulfilled life. She is newly single, a mom, soon to be grandma and crazy dog lady who constantly rewatches The Office.



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