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Quick Bean Soup

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Quick Bean Soup

 

Canned Beans make this soup a quick-fix recipe. Not only is it quick to pull together, but it’s also economical and it tastes yummy!

I love a bean soup that has cooked all day, but sometimes that’s just not realistic. If you find yourself in need of a good 15 minute meal, try this one.

Serve with a side of muffins, cornbread or biscuits.

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5 from 1 vote

Quick Bean Soup

Hands-On Time15 minutes

Ingredients

  • 1 small onion diced
  • 1 Tbs. olive oil
  • ½-1 cup diced ham
  • 15 oz. can butter beans drained and rinsed
  • 15 oz. can kidney beans drained and rinsed
  • 15 oz. can pinto beans drained and rinsed
  • 15 oz. can diced tomatoes
  • 4 cups chicken broth
  • ½ tsp. oregano
  • salt & pepper to taste

Instructions

  • In a large pot, heat the olive oil.
  • Sauté the onion in oil until translucent, then add remaining ingredients.
  • Heat through and serve.

 

 

Plant-based Minestrone Soup

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Plant Based Minestrone

This is a delicious Italian vegetable soup. Also, this soup reheats well, especially if you cook the pasta separately, so you can enjoy it throughout the week.

It’s full of veggies, so it’s as good for you as it is comforting.

This hearty soup will even please meat-eaters, making it a good one when you’re trying to satisfy lots of different tastes.

 

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Plant-based Minestrone Soup

Cook Time30 minutes
Hands-On Time15 minutes
Servings: 6 servings

Ingredients

  • 1 onion diced
  • 3 cloves garlic crushed
  • 15 oz. can diced tomatoes with juice
  • 2 32 oz. boxes vegetable broth
  • 2 15 oz. cans kidney beans, drained and rinsed
  • 3 carrots peeled and sliced
  • 2 zucchini chopped
  • 1 tsp. oregano
  • 1 tsp. basil
  • salt & pepper to taste
  • 2 cups kale chopped
  • ¾ cup small shell pasta

Instructions

  • Cook the onion and garlic in a large soup pot.
  • Add a bit of water if they begin to stick.
  • When the onion is soft, add the tomatoes, broth, beans, carrots, zucchini, oregano, basil, salt and pepper.
  • Bring to a boil, then reduce the heat and simmer for 20.
  • Add the kale and pasta to the pot and cook for another 10 minutes.

Notes

Note: You can also cook the pasta separately so that if you have leftovers, it will hold up better. The pasta may get swollen and overcooked if you have leftovers.

15-Minute Bean & Kale Soup

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Bean and Kale Soup

This Bean and Kale Soup recipe is simple, affordable comfort food. I adapted it from the Italian Sausage and Bean Soup.

Using canned beans helps get this soup from stove to table quickly. I’ve been making this soup pretty often lately. I make a big pot, so we have leftovers for the next day.

Or sometimes I freeze the leftovers for another meal later on.

Either way, it’s warm, quick, healthy and delicious!

 

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15-Minute Bean & Kale Soup

Cook Time12 minutes
Hands-On Time3 minutes
Servings: 6

Ingredients

  • 1 Tbs. olive oil
  • 1 onion diced
  • 2 cloves garlic crushed
  • 2 15 oz. cans butter beans or cannellini beans drained and rinsed
  • 2 15 oz. cans black beans, drained and rinsed
  • 15 oz. can diced tomatoes
  • 15 oz. can diced tomatoes with green chilies
  • 4 cups vegetable broth
  • 1 Tbs. basil
  • 1 tsp. fennel seed
  • 2 cups chopped kale
  • salt & pepper to taste

Instructions

  • In a large soup pot, heat the oil over medium heat.
  • Add the onion and garlic and cook for several minutes until the onion is soft.
  • Add the remaining ingredients and cook 10 more minutes or longer if you have time.

Lentil Soup

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This has become a favorite meal at my house. I make it every couple of weeks. I’ve made it in both the Instant Pot and on top of the stove. Both sets of instructions are included below. I choose the cooking method based on my mood and my time frame.

Lentils are both very inexpensive and easy to cook. They’re also very good for you.

I’ve made this for other people several times and I’m always asked for the recipe. It’s a winner!

This is a flavorful, filling soup that’s also plant-based. I’ve fed this to many meat-eaters and they’re happy with the meal, so it’s a great one if you’re working with several different diets in one group of people.

Enjoy it with some crusty bread or maybe some cornbread muffins!

 

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5 from 3 votes

Lentil Soup

Hands on Time20 minutes

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable stock
  • 1¼ cup lentils
  • 15 oz. can of diced tomatoes
  • salt & pepper to taste
  • balsamic vinegar for serving

Instructions

Instant Pot Version

  • Add the onions, garlic and oil to the Instant Pot. Use the sauté button to cook until the onions are nearly translucent.
  • Add carrots and celery and cook a few more minutes. 
  • Stir in vegetable stock, lentils, and diced tomatoes with their juice. Seal the lid and set the cook time for 15 minutes.
  • When the cook time is done, do a quick pressure release. Add salt and pepper to taste. Serve with a splash of balsamic vinegar.

Stovetop Version

  • Sauté the onions and garlic in oil until nearly translucent.
  • Add carrots and celery and cook a few more minutes.
  • Add the stock, lentils, tomatoes salt and pepper and to a boil.
  • Reduce the heat to medium-low, cover and cook for 30-40 minutes, or until the lentils are tender. Serve with a splash of balsamic vinegar.

Instant Pot Hamburger Pasta Soup

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Instant Pot Hamburger Pasta Soup is a hearty, traditional classic that the whole family will love!

This filling soup is a dressed up version of tomato soup. Bulked up with ground beef and pasta, this soup will warm you up and fill you up!

Instant Pot Hamburger Pasta Soup

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