This vegetable soup is steady, nourishing, and built around everyday vegetables simmered gently together. Onion and garlic create a soft base while zucchini, celery, and carrots add balance and texture. Red kidney beans give the soup body, making it filling without heaviness. Fresh parsley lifts everything at the end, keeping the flavors clean and bright. It’s the kind of soup that feels grounding and reliable. Simple ingredients, one pot, and quiet comfort in every bowl.
Vegetable Soup with Red Kidney Beans
Vegetable soup with red kidney beans, zucchini, carrots, celery, and parsley for a warm, nourishing vegetarian dish.
Ingredients
Equipment
soup pot with lid
vegetable slicer
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, carrots, and celery and cook for 3-4 minutes.
- Add zucchini, kidney beans, and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 25 minutes.
- Season with salt and black pepper.
- Stir in fresh parsley just before serving.
Nutrition
Notes
Add more broth for a thinner soup if desired.
Other beans can be substituted if needed.
Keeps well refrigerated for up to 3 days.