Bean Soup (Vegetarian)
This vegan builds fat-free vegetable broth, frozen mixed vegetables and broken angel-hair pasta into a fuss-free meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a large pot, dry-saute the diced onion over medium heat with a splash of the broth for 4 to 5 minutes until softened, then add the garlic and cook for 1 minute more until fragrant.
- Pour in the vegetable broth and water, then add the stewed tomatoes along with their juices, breaking up the tomatoes with a spoon.
- Stir in the Italian seasoning and black pepper, bring to a boil, then reduce to a simmer for 10 minutes to build the base flavor.
- Add the frozen mixed vegetables and both cans of beans, return to a gentle simmer, and cook for 10 minutes until the vegetables are tender.
- Stir in the broken angel-hair pasta and simmer for 4 to 6 minutes, stirring occasionally so it does not stick, until the pasta is just tender.
- Taste and adjust with salt and more pepper as needed, then let the soup sit off the heat for 5 minutes before serving so the pasta absorbs the flavor without overcooking.
You'll use: Large pot · Saucepan
Tips & common questions
How long does Bean Soup (Vegetarian) take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Bean Soup (Vegetarian) vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bean Soup (Vegetarian) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Black bean soup.jpg by newton64, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.