Hearty Veggie Bean Soup

This gluten-free and vegetarian soup is a long-time favorite! It's warming, has the best flavor and hearty enough to be a meal. Plus, it makes a large quanity and freezes well.

gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com
Hearty Veggie Bean Soup

Super easy to make, Nourishing & Delicious!

I can’t tell you how much we LOVE this Veggie Bean Soup!

We’ve been making a version of this soup for years.

The original recipe was a Veggie Bean Barley Soup, but once my son was diagnosed with celiac disease, we stopped cooking it with barley because gluten is found in wheat, barely and rye.

We have made it with just the beans and veggies and it was still yummy but not as hearty, we’ve served it with gluten-free ditalini, we’ve served with sorghum (shown here) and tonight we ate it over brown rice which is our favorite yet!

gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com

A note on sorghum….

When we tried sorghum a few years ago, the first thing my husband and I both said was we had to try sorghum in this soup.

Sorghum is a gluten-free grain packed with protein, fiber and tons of vitamins and minerals like niacin, riboflavin, thiamine, magnesium, iron, calcium and potassium.  Sorghum is mostly flavorless and takes on the flavor of the soup, and it is slightly chewy and holds it’s texture so it works perfectly in this soup.

On to the soup…

It is made with pantry staples and is one of the easiest soups ever to make!

All you need is olive oil, carrots, celery, onion, canned black beans, canned white or cannellini beans, crushed tomatoes, gluten-free veggie bouillon*, basil, garlic powder, pepper, water and frozen spinach or kale.

*If you we use low sodium bouillon cubes, we tend to add in 3/4 teaspoon of salt…

gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com

Note there is sorghum in this photo above because as one time we cooked the sorghum in the soup but we no longer do that because we don’t love the way it freezes.

We find it better to make sorghum or brown rice (first choice!) separately, add a serving to each bowl and top with soup.

Either way, the soup is EASY!

First you saute the carrots, celery and onions until very tender.

gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com

Then you literally add in all the other ingredients except the frozen spinach or kale, bring to a boil and let simmer.

gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com

You can let it simmer an hour or longer, whatever works for you.

When you’re ready to eat, add in the frozen spinach or kale..gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com

and let cook for 10 minutes until the greens are wilted and warm.

gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com

Then you can enjoy as is or serve in a bowl with cooked brown rice or cooked sorghum.

Serve with parmesan if not dairy free.

The soup is great on its own or alongside pizza, grilled cheese or a simple green salad.

Not only is this soup super easy, healthy and tasty, but it makes a huge quantity so you get a great meal plus extra to freeze for another day.

gluten free hearty veggie bean soup #glutenfree www.healthygffamily.com

No matter how you serve it, hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try.

Recipe

 
4.9 from 7 reviews
Hearty Veggie Bean Soup
 
Prep time
Cook time
Total time
 
This hearty, veggie-packed soup is a long time favorite! Perfect on it's own or alongside pizza, grilled cheese or a simple green salad. Makes a large quantity and freezes well. NOTE: Can be served with cooked sorghum or brown rice or without any grain. We think it's best to cook the grain separately and add to each bowl. That way the soup freezes best too.
Author:
Recipe type: Soup, Dinner
Cuisine: Gluten-free, Vegan, Vegetarian
Serves: 6-8 servings
Ingredients
Soup
  • 2 tablespoon olive oil or neutral oil of choice
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cups chopped onion
  • 1 teaspoon garlic powder
  • 4 cups water
  • 1 26-28 oz container of crushed tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 o can cannellinii beans, drained and rinsed
  • 1 tablespoon dried basil
  • 2 gluten-free vegetable bouillon cubes (NOTE: if we use low sodium bouillon cubes, we add ¾ teaspoon sea salt)
  • ½ teaspoon pepper
  • 1 10 0z package frozen spinach or kale (my family prefers when I used slightly less than the entire bag)
For serving
  • Cooked brown rice or sorghum (depending on how much grain you want-- just a little for texture or more)
  • Parmesan cheese, optional but recommended if not dairy-free
Instructions
  1. Heat the oil and sauté the carrots, celery and onion and garlic powder
  2. Cook 10-12 mins or until tender -- the longer the better to bring out the flavor.
  3. Add the water, tomatoes, cannellini beans, black beans, basil, bouillon cubes (and salt if using low sodium bouillon) and pepper.
  4. Bring to a boil, reduce heat and simmer 1 hour or longer.
  5. When ready to eat, add the frozen spinach (or kale).
  6. Cook 10 minutes.
  7. Serve as is , or add a serving of brown rice or sorghum to each bowl then top with soup. Top with grated Parmesan.
  8. Enjoy!
  9. Extra soup freezes well.

22 thoughts on “Hearty Veggie Bean Soup

  1. So good! Made it for dinner and everyone liked it (except youngest child but she’s picky). Didn’t have sorghum but used some barley and also a sweet potato and regular potato. Looking forward to leftovers!

    1. Thanks Sarah! So happy you loved it too! Kids of all ages can be picky so I get that:) And the original recipe actually called for barley but since it’s not gluten-free we use the sorghum now…. Potatoes sound like a yummy add!

  2. Oh, my God! This dish is the best! I just had it for lunch. My daughters do not like the healthy meals I make (yet), but they were delighted with this! ❤️ Thank you so much for all these wonderful recipes!

  3. Perfect soup! Great recipe! Just left out the sorghum. Very hearty & full of delicious flavors. My twin 7-yo’s both enjoyed it too. Will definitely make again & again. Thank you!

    1. Sorghum is a grain with a texture a bit like barley but it’s gluten free. It makes the soup a bit heartier and adds some nutrients but you could make it without or add a gluten-free pasta like ditalini– but if you add a pasta, cook it separately and add to each bowl so it doesn’t get soggy… let me know if you try

      1. I made the soup this way, with gluten free shells. I added them separate at the end like you mentioned. It was yummy! Perfect meal for a snowy evening.

        1. Perfect snowy evening meal! So glad you liked it! If you knew you’d eat the entire pot of soup, you could cook them when ready to eat directly in the soup, but for us, cooking them separately really helps with leftovers and keeping it fresh!

    1. Great question! The longer the soup cooks the more the more tender the veggies and the more the flavors come out but soup could be ready in a hour without the sorghum! I would just sauté the carrots, celery and onions a bit longer so they are really tender before adding in the rest of the ingredients.n Let me know if you try!

  4. This soup was not only so easy to make but it’s easy on the pocket book and incredibly tasty! Plus it was TODDLER APPROVED! I modified it a smidge and added zucchini, used brown rice as my grain, and Better Than Bouillon instead of cubes. It will absolutely be a staple this fall and winter season!

  5. Made this today and it was delicious!! Will be another staple in our house of your recipes.
    *i don’t know why wouldn’t let me rate it at 5 stars but it def deserves it.

  6. Oh my goodness! This is DELICIOUS! I just made it kind of spur of the moment because it’s so cold here right now and it completely hit the spot! I forgot to buy the spinach so that’s missing but honestly it’s so good and so filling without it I don’t even miss it! (And I love spinach!) I poured it over a serving of brown rice and it’s perfection! Thank you so much for this wonderful and super easy recipe…I’m going to start filling containers for my freezer as it makes a lot! 🙂

  7. I made this soup for dinner last night and it was perfect for the season’s first snow! It was easy to make and the leftovers were delicious. I skipped the grain and did not miss it at all. Thank you for this great recipe! This will be regular in our house this winter.

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