27 Delicious Vegetarian Bean Soup Recipes for Cozy Nights

Evenings call for something warm and satisfying, and what better way to answer than with a steaming bowl of vegetarian bean soup? Whether you’re craving a quick weeknight dinner or a slow-simmered comfort classic, these recipes are packed with flavor and nourishment. Get ready to find your new favorite—let’s dive into these delicious bowls of cozy goodness!

Hearty Black Bean and Sweet Potato Soup

Overflowing with cozy vibes, this black bean and sweet potato soup delivers serious comfort in under 30 minutes. Grab your Dutch oven—let’s transform simple ingredients into a creamy, dreamy bowl of goodness.

Ingredients

– 2 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 large sweet potato, peeled and cubed into ½-inch pieces
– 1 tsp ground cumin
– ½ tsp smoked paprika
– 4 cups vegetable broth
– 2 (15 oz) cans black beans, rinsed and drained
– 1 cup full-fat coconut milk
– ¼ cup fresh lime juice
– ½ cup chopped cilantro
– Salt to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sweet potato cubes and cook for 2 minutes, stirring to coat in oil.
5. Sprinkle cumin and smoked paprika over vegetables, stirring for 30 seconds to toast spices.
6. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until sweet potatoes are fork-tender.
8. Stir in black beans and coconut milk, simmering for 3 more minutes to heat through.
9. Remove from heat and stir in lime juice and chopped cilantro.
10. Season with salt, starting with ½ teaspoon and adding more if needed.

Divinely creamy with a subtle sweetness from the potatoes, this soup balances earthy black beans with bright lime. Serve it topped with avocado slices or with tortilla chips for crunch—either way, it’s pure comfort in a bowl.

Tuscan White Bean and Kale Soup

Just when you need cozy comfort in a bowl, this Tuscan white bean and kale soup delivers. Jam-packed with rustic flavors and ready in under an hour, it’s your new go-to for chilly evenings.

Ingredients

– 2 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 4 cups vegetable broth
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 bunch kale, stems removed and leaves chopped
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
– 1/4 cup grated Parmesan cheese for serving

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped carrots and celery, cooking for 6 minutes until slightly softened.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Add rinsed cannellini beans, dried thyme, and red pepper flakes if using.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in chopped kale and cook for 5 more minutes until kale is wilted but still vibrant green.
9. Season with salt and black pepper, starting with 1/2 tsp salt and 1/4 tsp pepper.
10. Ladle into bowls and top with grated Parmesan cheese.

This soup strikes the perfect balance between creamy beans and hearty greens. The kale retains a slight chew while the broth becomes richly infused with vegetable flavors. Serve it with crusty bread for dipping or top with extra Parmesan and a drizzle of olive oil for restaurant-worthy presentation.

Moroccan Spiced Lentil and Bean Soup

Ready to transform your soup game? This Moroccan spiced lentil and bean soup brings serious flavor with minimal effort. Grab your pot—we’re diving in.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust for heat preference)
• 1 cup brown lentils, rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and softened.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add cumin, smoked paprika, cinnamon, and cayenne pepper, toasting for 30 seconds to bloom the spices.
5. Pour in rinsed brown lentils, stirring to coat with the spice mixture.
6. Add undrained diced tomatoes and vegetable broth, scraping the bottom of the pot to lift any browned bits.
7. Bring the soup to a boil over high heat, then reduce to a simmer.
8. Cover and simmer for 25 minutes until lentils are tender but not mushy.
9. Stir in drained chickpeas, kidney beans, salt, and black pepper.
10. Simmer uncovered for 10 more minutes to allow flavors to meld and beans to heat through.
11. Remove from heat and stir in chopped fresh cilantro.
12. Serve immediately with lemon wedges for squeezing over each bowl.

Get ready for a velvety texture with firm beans that pop in every spoonful. The warm spices create a cozy depth, while the fresh lemon brightens each bite. Try topping with yogurt or serving over couscous for a complete meal.

Spicy Chipotle Three-Bean Soup

Brace your taste buds for a flavor explosion. This smoky, spicy three-bean soup delivers serious comfort in under 30 minutes—perfect for busy weeknights when you crave something hearty but don’t want to spend hours cooking. Get ready to warm up from the inside out.

Ingredients

– 1 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp chipotle in adobo, minced (adjust for more heat)
– 1 (15 oz) can black beans, rinsed
– 1 (15 oz) can kidney beans, rinsed
– 1 (15 oz) can pinto beans, rinsed
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup fresh cilantro, chopped (plus more for garnish)
– 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring frequently, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in 1 tbsp chipotle in adobo and cook for 30 seconds to bloom the spices.
5. Add 1 tsp ground cumin and 1/2 tsp smoked paprika, stirring for 15 seconds until aromatic.
6. Pour in all three rinsed beans (black, kidney, pinto) and stir to coat with spices.
7. Add 4 cups vegetable broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
9. Stir in 1/4 cup chopped cilantro just before serving.
10. Ladle soup into bowls and squeeze fresh lime juice over each serving.

You’ll love the creamy texture from the softened beans against the smoky chipotle kick. Serve it with warm tortillas for dipping, or top with avocado slices for extra creaminess that balances the heat perfectly.

Creamy Coconut Curry Bean Soup

Keep your spoon ready for this flavor explosion. Kick bland soups to the curb with this creamy, dreamy coconut curry bean soup that comes together in under 30 minutes. Your taste buds won’t know what hit them.

Ingredients

– 2 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (15 oz) can coconut milk
– 2 cups vegetable broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 tbsp lime juice
– ¼ cup fresh cilantro, chopped
– ½ tsp salt
– ¼ tsp black pepper

Instructions

1. Heat coconut oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add red curry paste and cook for 30 seconds, stirring constantly to toast the spices.
5. Pour in coconut milk, scraping the bottom of the pot to incorporate all the curry paste.
6. Add vegetable broth and bring to a gentle boil.
7. Stir in chickpeas and black beans, then reduce heat to low.
8. Simmer uncovered for 15 minutes, allowing flavors to meld and soup to thicken slightly.
9. Stir in lime juice, chopped cilantro, salt, and black pepper.
10. Remove from heat and let stand for 2 minutes before serving.

Creamy with just the right amount of texture from the beans, this soup delivers bold curry flavor balanced by subtle coconut sweetness. Crunchy garlic croutons or a swirl of chili oil take it to the next level—perfect for dunking crusty bread or serving over steamed rice.

Mediterranean Bean and Tomato Stew

Prep this vibrant Mediterranean stew in under 30 minutes. Pack your pot with bold flavors and hearty beans for a cozy, nutritious meal that’s perfect for busy weeknights.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic, dried oregano, and red pepper flakes; cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, scraping the bottom of the pot to lift any browned bits.
5. Add rinsed cannellini beans, vegetable broth, salt, and black pepper.
6. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Stir in chopped parsley just before serving.

Hearty beans soak up the rich tomato broth, creating a velvety texture with a subtle kick from the pepper flakes. Serve it over couscous or with crusty bread for dipping, or top with a dollop of Greek yogurt to balance the acidity.

Roasted Red Pepper and Bean Bisque

Brace yourself for the coziest bowl of your life. This roasted red pepper and bean bisque delivers velvety texture with zero dairy—just pure plant-powered comfort. Grab your blender and get ready to transform simple ingredients into restaurant-worthy soup in under 30 minutes.

Ingredients

– 2 large red bell peppers, chopped (or jarred roasted peppers for faster prep)
– 1 can (15 oz) cannellini beans, drained and rinsed (or any white beans)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth (low sodium preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– ½ tsp cayenne pepper (optional, for heat)
– Salt and black pepper to taste
– Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add chopped red bell peppers and cook for 8 minutes, stirring occasionally, until slightly softened.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until peppers are very tender.
7. Add drained cannellini beans, smoked paprika, and cayenne pepper (if using).
8. Carefully transfer the hot mixture to a blender and blend on high for 2 minutes until completely smooth.
9. Return the blended soup to the pot and heat over low for 3 minutes, stirring constantly.
10. Season with salt and black pepper, starting with ½ tsp salt and adjusting as needed.

What makes this bisque special is its creamy texture from blended beans—no cream needed. The smoky paprika and sweet peppers create depth that pairs perfectly with crusty bread. Try swirling in a spoonful of pesto or topping with crispy chickpeas for extra crunch.

Southwest Pinto Bean and Corn Chowder

Obliterate boring soup nights with this creamy, smoky Southwest chowder. Packed with protein and sweet corn, it’s the ultimate cozy-meets-fiery bowl. Ready in under 30 minutes—let’s get simmering.

Ingredients

– 1 tbsp olive oil (or avocado oil)
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can pinto beans, rinsed
– 1 cup frozen corn
– 3 cups vegetable broth
– 1/2 cup heavy cream (or coconut cream for dairy-free)
– Salt and black pepper to taste
– Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté for 4–5 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle cumin and smoked paprika over onions; toast spices for 30 seconds to deepen flavor.
5. Pour in vegetable broth, using a wooden spoon to scrape any browned bits from the pot bottom.
6. Add rinsed pinto beans and frozen corn to the pot.
7. Bring chowder to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in heavy cream and simmer for 3 more minutes—do not boil to prevent curdling.
9. Season with salt and black pepper, starting with 1/2 tsp salt and 1/4 tsp pepper.
10. Ladle chowder into bowls and top with fresh cilantro.

Dive into this velvety chowder with its creamy broth and tender beans. The smoky paprika and sweet corn create a fiesta in every spoonful. Serve it with crunchy tortilla strips or over cilantro-lime rice for a heartier meal.

Classic Minestrone with Cannellini Beans

Nourish your soul with this hearty Italian classic. Packed with vibrant vegetables and creamy cannellini beans, it’s the ultimate comfort in a bowl. Get ready to simmer your way to coziness.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 6 cups vegetable broth
– 1 tsp dried oregano
– 1 tsp dried basil
– 1 bay leaf
– 1 (15 oz) can cannellini beans, rinsed and drained
– 1 cup small pasta like ditalini
– 2 cups chopped kale
– Salt and black pepper (adjust to taste)
– Grated Parmesan cheese for serving (optional)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, chopped carrots, and chopped celery; sauté for 8 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and vegetable broth, scraping the bottom to lift any browned bits.
5. Add dried oregano, dried basil, and bay leaf; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
7. Stir in rinsed cannellini beans and 1 cup pasta; simmer uncovered for 10 minutes until pasta is al dente.
8. Fold in chopped kale and cook for 5 minutes until wilted.
9. Season with salt and black pepper to taste; remove bay leaf before serving.
10. Ladle into bowls and top with grated Parmesan if desired.

Zesty and satisfying, this minestrone boasts a thick, brothy texture with tender beans and pasta. The kale adds a pop of color and slight bitterness that balances the sweet tomatoes. Serve it with crusty bread for dipping or top with a drizzle of olive oil and fresh herbs for extra flair.

Lemon and Dill Chickpea Bean Soup

Need a cozy hug in a bowl? This lemon and dill chickpea bean soup delivers. Whip it up fast—it’s creamy, zesty, and packed with plant-based power.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 lemon, juiced (about 3 tbsp)
• 1/4 cup fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup full-fat coconut milk (shake the can first)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5–7 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in vegetable broth and add chickpeas, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. Use a potato masher or immersion blender to partially blend the soup, leaving some chickpeas whole for texture.
7. Stir in coconut milk, lemon juice, and fresh dill.
8. Simmer for 5 more minutes until heated through—do not boil after adding coconut milk.

Zesty lemon brightens each spoonful, while creamy coconut milk balances the earthy chickpeas. Serve it with crusty bread for dipping, or top with extra dill and a drizzle of olive oil. It thickens as it sits—perfect for next-day lunches.

Smoky Black Bean Tortilla Soup

Never underestimate the power of pantry staples. This smoky black bean tortilla soup transforms simple ingredients into a flavor-packed meal that’ll have everyone asking for seconds. Get ready for the easiest weeknight dinner that tastes like it simmered for hours.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp smoked paprika (for that essential smoky flavor)
– 1 tsp ground cumin
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes with juices
– 4 cups vegetable broth
– 1 cup frozen corn
– 1 lime, juiced
– 6 corn tortillas, cut into strips
– Salt to taste
– Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden but not browned.
4. Sprinkle in chili powder, smoked paprika, and cumin, toasting the spices for 30 seconds to release their oils.
5. Pour in black beans, diced tomatoes with their juices, and vegetable broth.
6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
7. Add frozen corn and continue simmering for 5 more minutes until corn is tender.
8. Squeeze in fresh lime juice and season with salt until the flavors pop.
9. While soup simmers, bake tortilla strips at 400°F for 8-10 minutes until crispy.
10. Ladle soup into bowls and top with crispy tortilla strips and fresh cilantro.
Zesty lime cuts through the rich, smoky broth while tender black beans and corn create the perfect texture contrast. Serve it with extra tortilla chips for dipping, or stir in some cooked rice to make it heartier—either way, this soup delivers restaurant-quality flavor with minimal effort.

Herbed Pinto Bean and Vegetable Medley

Tired of boring beans? Transform humble pinto beans into a vibrant, herb-packed veggie medley that’s ready in under 30 minutes—perfect for busy weeknights or meal prep. This dish delivers big flavor with minimal effort, making it a go-to for healthy, satisfying meals.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 zucchini, chopped
– 1 can (15 oz) pinto beans, rinsed and drained
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 cup fresh parsley, chopped (plus extra for garnish)
– Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add chopped red bell pepper and zucchini to the skillet.
5. Cook vegetables for 6–8 minutes, stirring frequently, until slightly softened.
6. Tip: For extra flavor, let the veggies develop a light char by not overcrowding the pan.
7. Stir in rinsed pinto beans, dried oregano, and smoked paprika.
8. Cook the mixture for 3–4 minutes until beans are heated through.
9. Tip: Gently mash a few beans with the back of your spoon to thicken the medley naturally.
10. Remove skillet from heat and stir in fresh parsley.
11. Season with salt and black pepper to taste, starting with 1/2 teaspoon salt.
12. Tip: Taste and adjust seasoning while the dish is warm for the best flavor balance.
Zesty and satisfying, this medley boasts tender beans with a slight bite from the crisp-tender veggies. Serve it over quinoa for a complete meal, stuff it into warm tortillas, or top with a fried egg for a hearty breakfast twist.

Savory Lima Bean and Collard Green Soup

You’re craving something hearty that won’t weigh you down. This savory lima bean and collard green soup delivers deep flavor with minimal effort—perfect for busy weeknights when you need comfort in a bowl.

Ingredients

– 2 tablespoons olive oil (or avocado oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 6 cups vegetable broth (low-sodium preferred)
– 4 cups chopped collard greens, stems removed
– 2 (15-ounce) cans lima beans, rinsed and drained
– 1 teaspoon smoked paprika
– ½ teaspoon red pepper flakes (optional, for heat)
– Salt and black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5–7 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in vegetable broth, scraping the bottom of the pot to lift any browned bits.
5. Add chopped collard greens and simmer for 10 minutes until slightly tender.
6. Stir in rinsed lima beans, smoked paprika, and red pepper flakes if using.
7. Simmer uncovered for 15 minutes, allowing flavors to meld.
8. Season with salt and black pepper, then remove from heat.
Enjoy the creamy texture from the lima beans against the slight bite of collard greens. For a heartier meal, top with crusty bread or a sprinkle of Parmesan. It’s even better the next day as flavors deepen.

Fresh Minted Pea and Bean Broth

Unlock spring in a bowl with this vibrant green broth. Packed with fresh flavors and ready in under 30 minutes, it’s the ultimate reset button for busy weeknights. Your blender does all the heavy lifting here—no chef skills required.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 2 cups frozen peas
– 1 cup frozen fava beans (or substitute edamame)
– 1/2 cup fresh mint leaves, packed
– 1/4 cup fresh parsley leaves
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in vegetable broth and bring to a boil over high heat.
5. Add frozen peas and fava beans, then reduce heat to medium and simmer for 8 minutes.
6. Remove pot from heat and stir in fresh mint and parsley leaves.
7. Carefully transfer the mixture to a blender, filling no more than halfway.
8. Blend on high speed for 2 minutes until completely smooth and vibrant green.
9. Add lemon juice, salt, and pepper directly to the blender.
10. Blend for another 30 seconds to incorporate all seasonings evenly.
11. Taste and adjust seasoning if needed before serving immediately.

Fresh and velvety smooth, this broth delivers bright pea flavor with cooling mint notes. Serve it chilled for a refreshing summer starter or warm with crusty bread for cozy comfort. Garnish with extra mint leaves and a drizzle of olive oil to make it restaurant-worthy.

Gingered Adzuki Bean and Carrot Soup

Melt away autumn chills with this vibrant gingered adzuki bean and carrot soup. Simmer sweet carrots and earthy beans with fresh ginger for a cozy hug in a bowl. Your Instant Pot does all the work while you reap the rewards.

Ingredients

– 1 cup dried adzuki beans, rinsed
– 2 cups chopped carrots (about 4 medium)
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp freshly grated ginger
– 4 cups vegetable broth
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– ¼ cup coconut milk for garnish
– 2 tbsp chopped cilantro for garnish

Instructions

1. Heat olive oil in your Instant Pot on “Sauté” mode for 2 minutes.
2. Add chopped carrots and sauté for 5 minutes until slightly softened.
3. Stir in freshly grated ginger and cook for 1 minute until fragrant.
4. Add rinsed adzuki beans and vegetable broth to the pot.
5. Secure the lid and set to “Manual High Pressure” for 25 minutes.
6. Allow natural pressure release for 10 minutes after cooking completes.
7. Carefully quick-release any remaining pressure.
8. Stir in salt and black pepper until fully incorporated.
9. Use an immersion blender to puree the soup until completely smooth.
10. Ladle the soup into bowls and drizzle with coconut milk.
11. Garnish each serving with chopped cilantro.

Enjoy the silky texture that comes from blending the softened beans and carrots together. Earthy adzuki beans balance perfectly with the ginger’s subtle heat. Try swirling in extra coconut milk or serving with crusty bread for dipping.

Conclusion

More than just a collection of recipes, these 27 vegetarian bean soups offer comfort, nutrition, and endless variety for your cozy nights. We hope you find a new family favorite! Don’t forget to leave a comment telling us which soup you loved most and share this roundup on Pinterest to spread the warmth.