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    Home / Recipes / Soups

    Vegetable Soup with Beans

    Published: Feb 15, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Get all your veggies and beans in one delicious bowl and do little to nothing to prepare it. Vegetable soup with beans is so tasty and freezes well if you have any leftovers. In a hurry? Make this vegetable soup with beans recipe in the Instant Pot.

    vegetable soup with beans in a bowl on the counter.

    If I had to pick my favorite appliance, I would choose my crockpot. With winter settling in and cooler evenings, it's time for my favorite vegetable soup with beans. This vegetable soup with beans recipe includes tons of veggies in a thick, creamy tomato broth with pinto beans. As I've said before, if I can get my beans and all my veggies in one bowl, it's a win!

    Jump to:
    • The Health Benefits of Pinto Beans 
    • Soup Ingredients
    • Soup Ingredient Substitutions
    • Crockpot/Slow Cooker Option
    • Instant Pot Option
    • Recipe FAQs
    • Tips
    • More Delicious Vegan Soups Recipes
    • 📖 Recipe
    • 💬 Reviews

    Although I love soup in the winter months, there's something comforting about a hot bowl of soup any time of the year. 

    The Health Benefits of Pinto Beans 

    According to Healthline, pinto beans primarily comprise carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals.

    One cup (171 grams) of pinto beans boiled with salt provides:

    • Calories: 245
    • Carbs: 45 grams
    • Fiber: 15 grams
    • Protein: 15 grams
    • Fat: 1 gram
    • Sodium: 407 mg
    • Thiamine: 28% of the Daily Value (DV)
    • Iron: 20% of the DV
    • Magnesium: 21% of the DV
    • Phosphorus: 20% of the DV
    • Potassium: 16% of the DV

    When cooked without salt or other additives, pinto beans are free of cholesterol and low in fat and sodium.

    Soup Ingredients

    This vegetable soup recipe is effortless but also cooks while you work.

    For example, I used frozen spinach and a bag of mixed organic vegetables. The only chopping you have to do is an onion, and I even used my vegetable chopper, which took less than 2 minutes.

    Although I usually use fresh vegetables, I was in a hurry, so I used Cascadian Farms Spinach and a bag of mixed vegetables: corn, green beans, carrots, and peas.

    • Frozen Organic Spinach: I used chopped spinach.
    • Fresh or Frozen Organic Mixed Vegetables: I used a bag of frozen organic Cascadian Farms mixed vegetables.
    • Organic Diced Tomatoes: Organic diced tomatoes are divided into this vegetable soup with beans recipe. Half the tomatoes are partially blended, while the other can is used in its original form.
    • Pinto Beans: Pinto beans are extremely nutritious. They're an excellent protein, fiber, vitamins, and minerals source. These nutrients may provide several benefits, including improved blood sugar control and heart health. Pinto beans are also rich in various antioxidants and may help lower your risk of chronic disease.
    • Yellow onion: Yellow onions have a nice balance of astringency and sweetness in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with the fairly tough outer skin and meaty layers. 
    • Garlic: I prefer fresh garlic cloves whenever possible for their deep flavor.
    • Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so often.
    • Nutritional Yeast: The nutritional yeast provides a cheesy, creamy flavor, as well as acts as a thickening agent in the soup.
    • Chili Powder: The spice blend differs from one recipe to another, but it usually includes some mix of ground-dried chiles, cayenne pepper, cumin, garlic powder, paprika, oregano, and onion powder.
    • Smoked Paprika: Smoked paprika is a Spanish specialty, made by slowly smoking pimentón (a type of pepper from La Vera, in southwestern Spain) over oak. It has a round, smoky, woodsy, spicy flavor completely different from everyday paprika.
    • Black Pepper: Black pepper carries a complex flavor profile of piney, citrusy notes.
    • Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic, but without the caramel undertones you get from roasted or sautéd garlic.
    • Onion Powder: Onion powder adds a sweet and savory flavor to dishes you can't get from fresh onions.
    • Bay Leaf: Essentially, bay leaves add another layer of flavor to a soup or stew, and the tea-like (oh-so-slightly menthol) aromas help lighten up a hearty dish, so it's less likely to bog you down after a big meal. The bay leaf shines more if you're making homemade broth or stock.

    Soup Ingredient Substitutions

    • Choose any mix of vegetables you prefer: fresh, frozen, or canned.
    • Try fire-roasted canned tomatoes for a smokier flavor.
    • Or, roast fresh tomatoes. You can usually substitute 4 cups of fresh chopped tomatoes for one 30-ounce can of diced tomatoes.
    • Navy beans are a good alternative to pinto beans.
    • Use white onion instead of yellow onion.
    • One clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
    • Soy sauce, liquid aminos, Tamari, or white miso paste are often substitutes for nutritional yeast.
    • For every 1 tablespoon of chili powder, use 2 teaspoons of paprika, 1 teaspoon of cumin, and a scant ¼ teaspoon of cayenne. You can customize the cayenne to taste based on your spice preference.
    • Dried oregano or thyme are substitutes for bay leaves. These herbs add a hint of complexity to round out the flavor of whatever you're cooking. Oregano has more Italian vibe than thyme, which is more versatile for other cuisines.

    Crockpot/Slow Cooker Option

    And all you need to do is throw all the ingredients in the crockpot and walk away. Then, when you get home from work, your house will smell delightful, and dinner will be ready.

    If you like to meal prep the night before, add all the ingredients to the crockpot ceramic base, cover, and refrigerate. In the morning, place the ceramic base full of the ingredients into the electric portion of the slow cooker and set your timer.

    1. Cook on low for 8 hours
    2. Or, cook on high for 4 hours

    Instant Pot Option

    If you prefer to make this vegetable soup with beans immediately, try using the Instant Pot.

    1. In the Instant Pot on saute mode, add onion and garlic, cook, and stir until softened. 
    2. Turn the Instant Pot off and add the slightly blended can of tomatoes and seasonings. Stir and cook for 1 minute on the residual heat.
    3. Add the vegetable broth to the still-hot pan, and scrape the bottom with a spoon to remove any left-behind bits.
    4. Add the second can of tomatoes, the vegetables (except for the spinach), the beans, bay leaf, and nutritional yeast. Stir to combine.
    5. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
    6. Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
    7. Stir in the spinach, adjust seasonings to taste, and serve.
    vegetable soup with beans recipe in a bowl on the counter.

    Recipe FAQs

    What can I add to vegetable soup to make it taste better?

    Add fresh herbs like thyme, basil, or parsley. Or, to give it a little kick, add some red pepper flakes.

    What vegetables thicken soup?

    The most straightforward way to thicken soup is to puree the vegetables. Starchy vegetables in particular offer the most creaminess. Try with corn, parsnips, potatoes, sweet potatoes, squash, or yams. Blend half (for a chunkier texture) or all of the vegetables and liquid together.

    Does soup taste better the longer you cook it?

    Just know the longer you cook it, the more flavor that will come out of the food and into the soup

    Tips

    • If using the Instant Pot, avoid cooking the soup too long or the vegetables turn to mush.
    • Don't forget to turn the steam valve on top of your Instant Pot to “Sealing” before cooking! If the steam valve is left open in the “Venting” position, the pot won't come to pressure, and you'll end up frustrated and hungry!
    • Do not be tempted to release pressure before 15 minutes have elapsed after cook time passes. This can result in a huge mess, as hot liquid will spray from the vent knob. 
    • Want to make this a creamy vegetable soup? Once it's done cooking, add ½ cup unsweetened, unflavored plant milk (I like oat milk) and stir.
    • Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • Allow the soup to cool, then transfer it to a freezer-safe container (I like Souper Cubes) and place it in the freezer for up to 4 months.
    • I recommend thawing completely and then reheating it in a saucepan over the stove. It's the quickest way, and it's a good way to make sure the heat gets evenly distributed.

    Try vegetable soup with beans and get all your veggies and beans in one delicious bowl.

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    If you love this vegetable soup recipe with beans, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Very veggie and bean soup

    Vegetable Soup with Beans

    Kathy Carmichael
    Throw all the vegetables and beans in the crockpot and let it brew. Then, get all your veggies and beans in one delicious bowl and do little to nothing to prepare it. Vegetable soup with beans is so delicious, and it freezes well...if you have any leftovers.
    4.80 from 25 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 4 hours hrs
    Course Soups
    Cuisine American
    Servings 8 servings
    Calories 195 kcal

    Ingredients
      

    • 10 ounces frozen organic spinach I used Cascadian Farms
    • 16 ounces frozen organic mixed vegetables I used Cascadian Farms
    • 30 ounces organic diced tomatoes divided
    • 30 ounces canned organic pinto beans drained and rinsed
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 4 cups organic vegetable broth
    • 1 cup nutritional yeast
    • 3 Tablespoons chili powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 bay leaf

    Instructions
     

    Crockpot Directions

    • Take one of the cans of tomatoes and blend slightly in a blender cup.
    • Dice the onion.
    • Add all ingredients to the base of the crockpot.
    • Cover the crockpot bottom and place it in the refrigerator if you want to do this the night before.
    • Cook on low for 8 hours or on high for 4 ours; you get to pick the time.

    Instant Pot Directions

    • In the Instant Pot on saute mode, add onion and garlic, cook, and stir until softened. 
    • Turn the Instant Pot off and add the slightly blended can of tomatoes and seasonings. Stir and cook for 1 minute on the residual heat.
    • Add the vegetable broth to the still-hot pan, and scrape the bottom with a spoon to remove any left-behind bits.
    • Add the second can of tomatoes, the vegetables (except for the spinach), the beans, bay leaf, and nutritional yeast. Stir to combine.
    • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
    • Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
    • Stir in the spinach, adjust seasonings to taste, and serve.

    Notes

    • If using the Instant Pot, avoid cooking the soup too long, or the vegetables turn mushy.
    • Don't forget to turn the steam valve on top of your Instant Pot to "Sealing" before cooking! If the steam valve is left open in the "Venting" position, the pot won't come to pressure, and you'll end up frustrated and hungry!
    • Do not be tempted to release pressure before 15 minutes have elapsed after cook time passes. This can result in a huge mess, as hot liquid will spray from the vent knob. 
    • Want to make this a creamy vegetable soup? Once it's done cooking, add ½ cup unsweetened, unflavored plant milk (I like oat milk) and stir.
    • Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • Allow the soup to cool, transfer it to a freezer-safe container (I like Souper Cubes), and place it in the freezer for up to 4 months.
    • I recommend thawing completely and then reheating it in a saucepan over the stove. It's the quickest way and an excellent way to ensure the heat gets evenly distributed.

    Nutrition

    Calories: 195kcalCarbohydrates: 37gProtein: 12gFat: 1gPolyunsaturated Fat: 1gSodium: 312mgPotassium: 1025mgFiber: 12gSugar: 6gVitamin A: 7715IUVitamin C: 28mgCalcium: 150mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      4.80 from 25 votes (21 ratings without comment)

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      Recipe Rating




    1. Thomas R Farm

      December 30, 2023 at 12:24 pm

      5 stars
      We made the vegetable soup with beans in the crockpot. Followed all directions and ingrediants and the soup turned out very very good. Will be adding to the favorite soup list.

      Reply
      • Kathy Carmichael

        December 31, 2023 at 8:09 am

        Hi Thomas, it is one of our rotations on our monthly menu at home. I'm so glad you like it. Thank you for taking the time to rate the recipe. I appreciate your feedback.

        Reply
    2. Kerstin

      December 27, 2023 at 8:45 am

      5 stars
      Yes I made this soup and it was very tasty. At the same time, I saw, I hade a lot of mushrooms, so being a widow, I always have to think what I can make for one lady, that also can be frozen. So as a German immigrant, I used some of the soup base and made a wonderful Hungarian goulash the soup was nicely spiced and just right . Served over wide band noodles and the perfect winter salad it was perfect.
      Thank you

      Reply
      • Kathy Carmichael

        December 27, 2023 at 11:16 am

        Kerstin, I'm so glad you enjoyed the recipe. Thank you for commenting and taking the time to rate the recipe. Happy New Year!

        Reply
    3. Paulette

      October 28, 2022 at 7:28 am

      Are you using dried pinto beans? Do you presoak them?

      Reply
      • Kathy Carmichael

        October 28, 2022 at 7:36 am

        Hi Paulette, I used canned pinto beans, as indicated in the recipe. If you use dried beans, you would need to soak and cook them before making the soup recipe.

        Reply
    4. Linda M. Jardee

      June 07, 2022 at 9:20 pm

      I made it with almost 2 tablespoons of chili powder, and it was almost too spicy to eat, and I love spicy food. I loved the flavor of this soup---but next time will only add maybe a couple teaspoons of chili powder & see if I need to add more. I added more broth, a little red wine & more frozen veggies, but still was too spicy for our liking. Our chili powder was not "mild", was "regular".

      Reply
      • Kathy Carmichael

        June 08, 2022 at 6:12 am

        Hi Linda, I'm sorry it was too spicy for you. I always recommend adding any spicy seasonings in small amounts for people who are more sensitive to spicy foods. I appreciate your feedback, and I will dit the recipe to warn about the spiciness and suggest small amounts be added to reach individual taste.

        Reply
    5. Mary

      January 25, 2022 at 4:08 pm

      We just loved this soup tonight! I did omit the chili powder and reduced the nutritional yeast to 1/2 cup. I’m not a big fan of chili powder. It was so delish, even with the changes. Thank you so much.

      Reply
      • Kathy Carmichael

        January 25, 2022 at 8:20 pm

        Hi, Mary, I'm so glad you liked the soup. You should always make modifications. I love it hot and spicy, but not everyone shared my spicy love. Thank you for the feedback, I appreciate it.

        Reply
    6. Maggie

      January 10, 2022 at 2:31 pm

      I'd like to do it in my Instapot...

      Reply
      • Kathy Carmichael

        January 10, 2022 at 5:53 pm

        Hi Maggie, I'm sure you can make it in the Instant Pot, but I haven't tried because it takes such a small amount of time to make it on the stovetop.

        Reply
    7. Sheila

      November 08, 2021 at 4:44 pm

      That is sooo much yeast! Both of us do not like yeast except in small amounts or sprinkled on popcorn (go figure!). So what does one cup of yeast add to the soup? Could I get by with like 2 Tbs.?

      Reply
      • Kathy Carmichael

        November 08, 2021 at 6:29 pm

        Hi Shelia, yes, you can reduce the amount of yeast. It provides the creamy component, but the soup tastes just as wonderful without as much. I used nutritional yeast often, in large amounts for its nutritional benefits. But you should always adjust any recipe for your specific taste. I would suggest adding the 2 Tablespoons, tasting the soup, and then adjusting accordingly. I hope you enjoy the recipe.

        Reply
    8. Diane

      December 03, 2020 at 4:44 pm

      Is it really 3 tablespoons of chili powder?

      Reply
      • Kathy Carmichael

        December 03, 2020 at 9:35 pm

        Diane, yes it is, but you can always add 1 Tablespoon and see if that works for you. And then add more. You can always add seasoning. You can't take it away. So, if you are apprehensive, add a small amount and see 🙂

        Reply
    9. Alocasia

      November 02, 2019 at 5:01 pm

      5 stars
      I made this the other night. Loved it, and loved how easy it was to prepare. I used one can of crushed tomatoes and one can of diced. Delicious.

      Reply
      • Kathy Carmichael

        November 02, 2019 at 10:20 pm

        Alocasia, I'm glad you liked it. I blend one can of the tomatoes, so the crushed would work just as well I'm sure.

        Reply
    10. Alocasia

      November 02, 2019 at 5:01 pm

      5 stars
      I made this the other night. Loved it, and loved how easy it was to prepare. I used one can of crushed tomatoes and one can of diced. Delicious.

      Reply
    11. Alocasia

      October 21, 2019 at 2:07 am

      What size cans are the diced tomatoes?

      Reply
      • Kathy Carmichael

        October 21, 2019 at 3:25 pm

        Alocasia, 15. 5 ounce cans. Sorry; Thanks for letting me know, so I can fix 🙂

        Reply

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