Simple but Perfect Vegetable Soup

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Simple but Perfect Vegetable Soup

This vegetable and bean soup recipe is simple and you can make with what you have on hand! Don’t have a leek? An onion will work beautifully. No celery? Use more carrots! No white beans? Throw in some chickpeas. Not a fan of kale? Skip it or sub another green! 
As long as you have something aromatic for flavor (leeks, onions, garlic), a handful of non-starchy veggies (carrots, celery, tomatoes, zucchini, green beans), some starchy veggies (potatoes, rutabagas), and some legumes (beans, lentils, peas) you’re GOLDEN! Choose your own adventure!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 1 large leek cut into 1/4-inch slices (or sub 1 small onion, finely diced)
  • 2 tbsp olive or avocado oil
  • 3 small carrots finely diced
  • 4 stalks celery finely diced
  • 3 large cloves garlic minced or pressed
  • 1/2 tsp each sea salt and black pepper
  • 1 tsp dried Italian herbs or sub dried basil, oregano, and/or rosemary
  • 2 medium potatoes cut into 1/2-inch pieces
  • 1 14.5 oz. can diced tomatoes (NOT fire roasted)
  • 1 15 oz. can cannellini beans, drained and rinsed or substitute with pinto or chickpeas
  • 1 15 oz. can lentils, drained and rinsed
  • 8 cups vegetable broth
  • 1 bunch kale or spinach chopped into bite size pieces


  • Remove the root end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
  • In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the leek and cook until softened and translucent — about 2 minutes. Add the carrots, celery, garlic, salt, and pepper, and cook until softened and fragrant, stirring occasionally — about 4-5 minutes.
  • Add the Italian herbs and stir to combine. Then add the potatoes, tomatoes, drained and rinsed beans, lentils, and vegetable broth. Stir well, making sure nothing is stuck to the bottom, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
  • Stir in the kale/greens (optional), then cover and simmer until the greens are tender — about 5 minutes. Serve warm garnished with parsley, vegan parmesan cheese, and croutons (all optional). Delicious on its own or served alongside grilled “cheese” or garlic bread!
  • Leftovers keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Flavors get better with time!


Nutrition: Cal 258, Carbs 41.8, Protein 10.6, Fat 5.8, Fiber 11.2