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This recipe courtesy of Cooking Matters®

Bean and Veggie Soup

This crowd and freezer friendly soup is perfect for a chilly day and is full of healthy vegetables
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 20 minutes
Course: Mains & Sides
Servings: 8


  • 2 medium carrots
  • 1 small onion
  • 2 medium garlic cloves
  • 2 medium celery stalks
  • 1 large tomato
  • 1 medium yellow squash
  • 1 15 1/2 ounce can red kidney beans
  • 1 tbsp canola oil
  • 1 tsp dried basil or oregano
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 14 1/2 ounce cans low-sodium chicken or beef broth
  • 1 cup frozen green sweet peas
  • 1 cup whole wheat pasta such as wagon wheels, macaroni, or penne
  • 1/4 cup fresh parsley optional


  • Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
  • Dice onion, celery, and tomato. Mince garlic.
  • Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
  • If using, rinse parsley. Pluck leaves from stems. Mince.
  • In a colander, drain and rinse beans.
  • In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
  • Add dried herbs, salt, and pepper. Stir.
  • Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
  • Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8–12 minutes.
  • If using parsley, stir into soup before serving.


  • Use any veggies you like. Adjust cooking time as needed for the veggies you use.
  • Use any type of canned or cooked beans. Try black beans, chickpeas, cannellini beans, or lima beans.
  • Try using fresh cilantro or basil instead of parsley.
  • Double the recipe. Freeze leftovers for another night. Or, freeze in individual servings and pull out for quick lunches.
Bean and Veggie Soup Nutrition Label

JPMA, Inc.