Vegetable Bean Soup

Fig Jar
by Fig Jar
4 servings
50 min

A nourishing bowl of Vegetable Bean Soup is just perfect when the temperature starts to drop. This recipe is so easy and absolutely delicious.

This soup is so good, it’s rivaling my love of chicken tortilla soup. I love it for it’s perfectly balanced flavor but also for it’s simplicity of ingredients and how easy it is to make. I add parmesan to the top of mine but you can easily make this a vegan vegetable bean soup by leaving that out! This soup is hearty and filling, but doesn’t feel heavy at all. Just over 10 ingredients and less than 1 hour is all you need. Let’s make it!


Vegetable bean soup

  • Celery
  • Carrot
  • Onion
  • Garlic
  • Canned white beans (I use cannelini)
  • Herbs de Provence
  • Canned diced tomatoes
  • Vegetable or chicken stock
  • Salt and pepper

Somewhere in the recesses of my memory banks I knew that the this combination of carrot, onion and celery is called a mirepoix— I most likely learned this watching Emril. I did a quick google search to confirm and it turns out a mirepoix is 2 parts onion, 1 part celery, 1 part carrot. I am using equal parts of each which it turns out also has a name – The Holy Trinity. It’s the perfect base for many soups, including my Favorite Chicken Soup.

What is herbs de Provence?

The only ingredient in this soup that might not be in every kitchen, but well worth purchasing! Herbs de provence is a blend of herbs typically including savory, marjoram, thyme, rosemary and oregano. It gets its name from the Provence region of France where these herbs are used often. The blend I get from Trader Joe’s actually includes thyme, marjoram, savory, rosemary, basil, sage and lavender. It is perfect for soups and adds amazing flavor all in one little scoop.

How to make this soup

Step 1: saute the veggies

Heat oil in a large stock pot or a dutch oven on the stove over medium heat. Then add the carrot, onion and celery.

Step 2: add the seasonings, beans and stock

Once the veggies are tender (this will take about 10 minutes), add the canned tomatoes (make sure to drain the excess liquid!), beans, stock and herbs de provence.

Allow this to come to a boil then check for taste. Add more salt by the half teaspoon until it tastes right to you.

Step 3: finishing touches and serve

Add the fresh parsley once the soup is done so it retains its bright green color. I love to top this soup with parmesan! We’ve also added avocado and that was delish. Serving with butter and bread is also a must!

Have you tried this vegetable bean soup?

If your try this recipe, please leave a comment/rating below and let me know how you liked it. You can also find me on instagram @thefigjar. I’d love to hear from you!

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Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 tbsp olive oil
  • 1 cup carrot diced
  • 1 cup celery diced
  • 1 cup yellow onion diced
  • 3 cloves garlic minced
  • 1 15.5 oz can diced tomatoes drained
  • 1 tsp herbs de provence
  • 1 15.5 oz can cannelini beans rinsed and drained
  • zest of half a lemon
  • 1 quart vegetable or chicken stock
  • salt and pepper
  • 1 tbsp fresh parsley chopped
Suggested toppings
  • parmesan

Heat oil in a large stock pot or dutch oven oven medium heat. Add onion, celery and carrot and stir. Sprinkle with 1/4 tsp of salt and a heavy pinch of black pepper. Cook until softened, about 10 minutes.
Add garlic and stir, allow to cook about 1 minute before adding canned tomatoes, beans, lemon zest, herbs de provence and stock. Bring to a boil, then reduce heat to a simmer. Taste and add more salt if necessary.
Once seasoned, add fresh parsley and remove from heat.
Serve topped with parmesan cheese and more parsley.
Fig Jar
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