This quick veggie bean soup has been my weeknight workhorse for years, especially during busy seasons when I need something wholesome on the table fast. I discovered this combination while reorganizing my freezer and pantry one spring: a handful of frozen vegetables, two cans of beans, and a carton of vegetable broth. The first pot filled the kitchen with warm, savory steam and the family gathered with bowls in hand — even people who usually avoid soups asked for seconds. The texture is bright and satisfying: tender but not mushy vegetables, creamy beans that give the broth body, and a gentle tomato brightness that keeps the flavor lively. What makes this dish special is how forgiving it is. The flavors develop quickly and the simple seasoning profile — Italian seasoning, bay leaves, garlic — creates depth without fuss. I love that it reheats beautifully, so a single batch becomes several lunches for the week. When I was prepping for a busy month, I made two big pots and portioned them into containers; they were a lifesaver for quick lunches and late dinners. The balance of fiber and protein from the beans keeps me full, which is why I often recommend this for clean-eating plans or anyone wanting an easy, satisfying vegetable-forward option.

Ingredients

• 1 tablespoon oil of choice: I use extra-virgin olive oil for flavor or organic canola for a neutral profile. Oil helps gently caramelize the onion and develops a savory base; choose a mild oil if you want the vegetables to remain the star.
• 1 purple onion, chopped: Purple onions add a subtle sweetness and a pretty color. If you prefer milder flavor, use a yellow onion. Chop into roughly 1/2-inch pieces so they soften evenly in the short sauté.
• 2 garlic cloves, chopped fine: Fresh garlic gives aromatic punch; if you’re short on time, 1/2 teaspoon garlic powder will work but fresh is tastier.
• 32 ounces vegetable broth: Use low-sodium if you’re watching salt; I like Swanson or Pacific brands for consistent flavor. The broth determines the soup’s depth, so choose one you enjoy sipping on its own.
• 15 ounces canned diced tomatoes (low sodium): Tomatoes introduce acidity and body. Fire-roasted canned tomatoes give an extra smoky note, but classic diced are perfect here.
• 2 bay leaves: Add both while simmering and remove before serving — they lend gentle herbal complexity.
• 1 teaspoon Italian seasoning: A convenient blend of oregano, basil, and thyme that rounds out the broth without extra chopping.
• 1/2 teaspoon salt & 1/4 teaspoon black pepper: Start with these; adjust to taste at the end. If using low-sodium broth, you may need more salt.
• 1/2 teaspoon garlic powder: Adds an underlying garlic warmth to complement fresh garlic.
• 1 (15-ounce) can kidney beans, drained and rinsed & 1 (15-ounce) can pinto beans, drained and rinsed: Rinsing removes canning liquid and excess sodium. Beans provide creaminess and protein. Substitute chickpeas or cannellini as noted below.
• 2 cups frozen broccoli: Frozen broccoli is picked and frozen at peak freshness; it cooks quickly and retains color.
• 1 zucchini, cut into 1/2–1" pieces: I slice into half-moons so the pieces are bite-sized and cook evenly in a short simmer.
• 1 cup frozen green beans & 1 cup frozen peas: These add texture and a sweet, green flavor. Frozen vegetables make this exceptionally convenient.

Instructions

Sauté Aromatics: Heat 1 tablespoon oil in a large pot over medium heat. Test the oil by adding a small onion piece — it should sizzle gently. Add the chopped purple onion and cook, stirring frequently, until it begins to brown around the edges and soften, about 5–7 minutes. This caramelization builds the savory base for the broth. Add the chopped garlic and cook 45–60 seconds until fragrant; watch carefully to avoid burning, which yields bitterness. Add Broth and Tomatoes: Pour in the 32-ounce carton of vegetable broth and the 15-ounce can of diced tomatoes with their juices. Stir to combine and scrape any browned bits from the pot bottom — those bits are flavor gold. Add 2 bay leaves, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer to allow the herbs and bay leaves to infuse, about 2–3 minutes. Incorporate Beans and Bring to a Boil: Drain and rinse the kidney and pinto beans thoroughly and add them to the pot. Stir to distribute and cover with a lid. Increase the heat just enough to bring the pot to a boil; once boiling, reduce slightly so it simmers gently. Boiling briefly helps the flavors marry and warms the beans through. Add Vegetables and Simmer: Add the frozen broccoli, chopped zucchini pieces, frozen green beans, and frozen peas. Bring the pot back to a boil, then reduce heat and simmer until the vegetables are tender but still bright — about 5–7 minutes. The zucchini should be tender but not falling apart; broccoli should be cooked but retain a little bite. Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed; remove bay leaves before serving. Let the soup rest a couple of minutes to cool slightly and allow the flavors to settle. Serve hot with a slice of whole-grain toast drizzled with olive oil and a sprinkle of sea salt for a heartier plate.

Storage Tips

Cool soup to room temperature but no longer than two hours, then transfer to shallow, airtight containers to chill quickly. Refrigerate up to 4 days; for longer storage freeze in meal-sized portions in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then warm gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened. Reheated soup keeps its texture best when warmed slowly rather than blasted in a high-powered microwave.

Ingredient Substitutions

This is a very flexible pot. Swap the kidney and pinto beans with one can of chickpeas and one can of cannellini for a milder, creamier profile. If you only have fresh vegetables, add them earlier and simmer slightly longer; for example, fresh broccoli takes about 6–8 minutes and fresh green beans 8–10 minutes. For extra heartiness, add 1/2 cup quick-cooking barley or small pasta, but reduce broth slightly and check doneness as they cook. For spice, stir in 1/2 teaspoon red pepper flakes or a dash of hot sauce at the end.

Serving Suggestions

Serve with whole-grain toast drizzled with olive oil and a sprinkle of sea salt as recommended — it adds crunch and makes the meal more filling. Garnish bowls with chopped fresh parsley, a squeeze of lemon, or a spoonful of plain dairy-free yogurt for creaminess. This pot pairs well with a crisp green salad or simple roasted vegetables for a complete dinner. For a protein boost, top with a spoonful of pesto or a handful of toasted sunflower seeds.

Cultural Background

Hearty vegetable-and-bean soups have roots across many American and Mediterranean home-cooking traditions, where canned beans and pantry staples became essential for economical, nutritious meals. This particular combination leans on the American tradition of one-pot comfort stews while borrowing the Mediterranean approach of beans and olive oil that creates a balanced, wholesome bowl. Historically, such soups provided affordable protein and used seasonal and preserved produce — a practice that continues today with the convenience of frozen vegetables and canned beans.

Seasonal Adaptations

In summer, swap frozen green beans and broccoli for fresh, and add a handful of chopped summer tomatoes at the end for brightness. In fall and winter, use heartier greens like chopped kale or chard and toss in diced sweet potato or squash at the beginning for a sweeter, autumnal profile. For holiday gatherings, add roasted root vegetables and a pinch of smoked paprika for additional warmth and depth.

Meal Prep Tips

Make a double batch and portion into 2-cup servings for grab-and-go lunches. Label containers with the date and reheat on the stovetop with a splash of broth. Keep a small container of whole-grain croutons or toasted bread slices in the fridge to add crunch when serving. If you want to freeze, leave about 1/2 inch headspace in containers to allow for expansion and thaw overnight in the fridge before reheating gently.

There’s joy in simplicity, and this pot of veggie-and-bean comfort highlights that. It’s quick, flexible, and deeply satisfying — a reliable option to make your weekly cooking easier and more delicious. Enjoy with good company or tuck it into an extra container for your future self; either way, it’s a small act of care that keeps on giving.