Oh, soup! Just the word itself makes you feel all warm and fuzzy inside, doesn’t it? There’s something magical about a steaming bowl of soup, especially when you’re figuring out Why Everyone Loves This Soup Recipes (+ Make-Ahead Tips). For me, it all started a few years back when my husband was diagnosed with diabetes. I remember late nights in the kitchen, poring over cookbooks, trying to find recipes that were not only delicious but also ticked all the boxes for our new lifestyle. It felt like a huge challenge at first! But you know what? It honestly pushed me to get so much more creative and discover the absolute magic of make-ahead soups. These weren’t just about keeping warm on a chilly evening anymore; they became our secret weapon for stress-free dinners, even when life got crazy busy. Trust me, these recipes are game-changers for any home cook looking for comforting, versatile, and super smart meal solutions.
Why Everyone Loves This Soup Recipes (+ Make-Ahead Tips)
Looking for a way to inject some serious comfort into your meal routine? You’ve come to the right place! There’s a reason soup is practically synonymous with “comfort food.” That warm, steamy hug in a bowl just hits different, right? It’s like a culinary security blanket on a chilly day. And when you’re juggling a busy life, discovering Why Everyone Loves This Soup Recipes (+ Make-Ahead Tips) is a total game-changer. Soup’s incredible versatility means you can pack in so many healthy veggies and lean proteins, making it a nutritional powerhouse without even trying.
For folks like us, who want delicious, home-cooked meals but don’t always have hours to spend in the kitchen, make-ahead soups are a lifesaver. They bake up like a dream, and then you’ve got a ready-to-go meal waiting for you. It takes all the stress out of dinner time! Plus, seeing all those award-winning recipes out there or on sites like Taste of Home just proves how much people adore a good soup. It’s a simple pleasure that brings so much joy and warmth to our tables.
Hearty Vegetable and Bean Soup: A Perfect Make-Ahead Soup Recipe
Okay, so let’s dive into one of my absolute favorite discoveries: this incredibly hearty vegetable and bean soup! It’s the kind of recipe you’ll want to make over and over again because it’s just so darn good and unbelievably convenient. You know how we were just talking about Why Everyone Loves This Soup Recipes (+ Make-Ahead Tips)? Well, this soup is the poster child for that! It’s packed with veggies, full of protein from the beans, and it gets even better when you make it ahead. Perfect for those nights when you want something delicious without the last-minute fuss.
Ingredients for Your Hearty Vegetable and Bean Soup
- 2 large carrots, diced
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 cups shredded cabbage
- 1 tablespoon dried basil
- 1-1/2 teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 cup uncooked whole wheat elbow macaroni
Step-by-Step Instructions for This Soup Recipe
First things first, grab a big saucepan – the larger the better for this hearty creation! We’re going to start by getting those veggies softened. Toss in your diced carrots, chopped celery, and the chopped onion with the olive oil and butter. Sauté them over medium heat until they’re nice and tender. You know, just soft enough that you can easily pierce them with a fork. This usually takes about 5-7 minutes. Then, add your minced garlic. Ooh, that smell! Cook it for just about a minute longer until it’s fragrant. Be careful not to burn the garlic, or it can get a little bitter.
Next up, dump in the chicken broth, tomato sauce, and both kinds of beans (kidney and garbanzo/chickpeas). Make sure you’ve rinsed and drained those beans really well! Add the undrained diced tomatoes, the shredded cabbage, and all those yummy dried herbs: basil, parsley, and oregano. Don’t forget a good pinch of pepper! Give it all a good stir to combine everything beautifully. Now, pop a lid on it and bring it all up to a boil. Once it’s boiling, turn the heat down so it’s just simmering gently. Let it simmer for about 15 minutes. This gives all those flavors a chance to really get to know each other.
Okay, here comes the macaroni! Stir in the uncooked whole wheat elbow macaroni. Be sure to cook this uncovered now. Keep an eye on it, and stir occasionally so it doesn’t stick to the bottom of the pot. It usually takes about 6-8 minutes for the macaroni to get perfectly tender. You want it cooked through but still with a little bite, you know? And of course, the vegetables should be tender too. Once it’s all cooked, ladle this gorgeous soup into bowls. Sprinkle a little grated Parmesan cheese on top – it’s the perfect finishing touch!
Make-Ahead Soup Tips for Busy Cooks
You know, one of the best things about this Hearty Vegetable and Bean Soup is just how perfectly it lends itself to being made ahead. Seriously, it’s a weeknight dinner superhero! I mentioned in the recipe notes that you can prepare it right up until adding the macaroni. That’s my little secret! Let the soup cool completely – and I mean completely – then pop it into an airtight container and into the fridge. This stops the macaroni from getting all soggy and sad. When you’re ready to serve, just reheat the soup gently on the stove, stir in the uncooked macaroni, and cook it like the recipe says, about 6-8 minutes, until it’s tender. It’s like having fresh soup without all the chopping and simmering when you’re tired. This is exactly how we manage to eat delicious, cozy meals even on the busiest days, making good recipes work for our lives!
Serving Suggestions for Your Cozy Soup
This hearty vegetable and bean soup is fantastic all on its own, but don’t you want to make it extra special? A crusty piece of bread for dipping is practically mandatory, right? Or maybe a simple side salad? For something a little more fun, I love pairing it with some easy side dishes. And if you’re feeling ambitious, a small bowl of my Crack Green Beans? Yum! Toppings are fun too – think a dollop of plain Greek yogurt or sour cream, or even some extra grated Parmesan. It just screams cozy!
Frequently Asked Questions About This Soup Recipe
Can I substitute the beans in this soup?
Absolutely! This soup is super forgiving, which is part of why it’s such great comfort food. You can swap out the kidney beans or garbanzo beans for pretty much anything you have on hand – black beans, cannellini beans, or even a mix! Just make sure they’re rinsed and drained well. It’s a fantastic way to use up what’s in your pantry.
How long can I store this soup in the refrigerator?
Great question! Since this is a make-ahead star, storage is key. The **soup** itself (without the macaroni added yet) will keep beautifully in an airtight container in the fridge for about 3-4 days. When you’re ready to serve, just reheat it and then add the uncooked macaroni and cook according to the instructions. It works like a charm!
Can this vegetable and bean soup be frozen?
You bet! Freezing is another awesome way to get ahead. Prepare the soup up to the point of adding the macaroni, let it cool completely, and then freeze it in freezer-safe containers or bags. It should keep well for about 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat it gently on the stove and add the uncooked macaroni. It’s my go-to for busy weeks!
Can I make this soup vegan or vegetarian?
Yes, you can easily make this a wonderful vegetarian or vegan comfort food! Just swap out the butter for a bit more olive oil or another vegetable oil. For the chicken broth, use your favorite vegetable broth instead. That’s it! The beans and veggies give it so much flavor, you won’t even miss the chicken broth.
Nutritional Information
Just a quick heads-up on the nutrition: This hearty soup is a pretty good choice! A typical serving rings in around 350-400 calories, with about 8-12g of fat, 15-20g of protein, and loads of fiber from those beans and veggies. Of course, this is just an estimate, and your exact numbers might vary a bit depending on the brands you use and how you dish it up. For more calorie-smart recipes, check out my other posts!
Share Your Soup Creations!
Alright, now it’s your turn! I’d absolutely LOVE to hear what you think of this Hearty Vegetable and Bean Soup. Did you try it? Did you make any fun little twists or add your own secret ingredients? Please, leave a comment down below and let me know how it turned out! You can also give it a star rating if you feel like it. Sharing your kitchen adventures helps everyone find amazing new recipes!
Hearty Vegetable and Bean Soup
Ingredients
Equipment
Method
- In a large saucepan, sauté carrots, celery, and onion in olive oil and butter until tender. Add garlic and cook for 1 minute longer.
- Stir in chicken broth, tomato sauce, kidney beans, garbanzo beans, diced tomatoes, cabbage, basil, parsley, oregano, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add the whole wheat elbow macaroni. Cook, uncovered, for 6-8 minutes, or until the macaroni and vegetables are tender.
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
