20-Minute Bean Soup Recipe

This healthy bean soup recipe is ready in 20 minutes and calls for cooked or canned beans, some vegetables and spices! It will warm your body and soul, is delicious and perfect for lunch or dinner.

So the first time I made this soup, it was at 3:46 pm during January. Which is the time the sun goes down, so the pics were pretty much made in the dark and I had to add some extra (a lot) of exposure there. I made the soup again and remembered to make some photos – that’s what you’re seeing upstairs.

Below is the old one.

20-Minute Vegan Bean Soup

I came home freezing after 2-3 hours outside and feeling like I’m getting a cold any minute. But instead of getting the pills they recommend on the TV (do I sound like I live in the 50’s?), I decided to make a soup and lots of tea and then get really warm.

This has worked for me, for years now. Whenever you’re feeling like you’ll get a cold – get warm. That’s all I can say. I rolled up my frozen sleeves and made this bean soup in around 20 minutes, using 2 cups of canned white beans, because I don’t possess the ability to cook dry beans while frozen.

Thankfully, this soup was born and it’s warming, quick, so comforting and I had the whole thing that same evening. I think it made 4 bowls. Don’t judge me. In my defense, I probably burned lots of calories freezing.

As for additions – I decided to top my soup with some avocado and of course some bread (I had made my flat and sad oatmeal bread). Moral of the highly exciting story: I got really warm and felt a lot better the next day. So yeah – if you’re getting a cold, stop it with this soup!

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I hope you enjoy this easy bean soup recipe if you try it! I really loved it, and it’s something I make and eat quite often, when I have cooked beans at home. More easy soup recipes:

• Healthy Broccoli and Lentil Soup Recipe
• Red Lentil And Bulgur Soup
• Easy Potato Carrot Soup

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20-Minute Bean Soup (Vegan & GF)

Yield: 3-4

Prep Time: 3 minutes

Cook Time: 17 minutes

Total Time: 20 minutes

Quick and easy bean soup recipe using canned beans, spices and vegetables! This healthy bean soup is high-fiber and perfect for lunch or dinner on a cold day!

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Ingredients

• 2 cups white beans, canned
• 2 1/2 cups vegetable stock or water
• 2 Tbsp tomato puree
• 1 tsp chili flakes (optional)
• 1/2 tsp cumin
• 1 onion, medium-sized*
• 1 garlic clove
• 1 carrot (optional)
• 1 Tbsp mint or 1/4 cup fresh mint leaves
• 1 Tbsp paprika (not hot)
• 1 Tbsp olive oil

Optional

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• 1 small tomato, thinly chopped

Serve With

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• bread of choice
• avocado

Instructions

1. Chop onions thinly (or scallions) and carrot if using, mince garlic. Rinse and drain the canned beans (it took me one large can to make this whole soup).
2. In a smaller cooking pot, at medium-high heat sauté the onion, garlic in olive oil. After 2 minutes, add the spices (chili flakes, cumin, paprika). Stir until onions are covered with the spices. Add beans, tomato puree, stock or water and mint. If you prefer carrots softer - add now, if not, add at the end or don't add at all. Also, if you're using the tomato - this is the time to add it.
3. Cover and cook at medium heat until the soup starts boiling. Reduce the heat and simmer for 5 minutes. Take the lid off, have a taste and add salt & pepper if needed. Let cook without lid for 5-10 more minutes, so that the soup becomes thicker.
4. Enjoy as is, or serve with some avocado, bread - whatever you like!

Notes

*or use 2-3 scallions

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 879mgCarbohydrates: 39gFiber: 8gSugar: 6gProtein: 11g

These numbers are only estimates.

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This soup recipe was originally published in December 2018. The post was updated in February 2025.