Easy Spicy Vegetable Bean Soup

Grab some beans, tomato sauce, basil and whatever vegetables you have! You need to make this easy spicy vegetable bean soup! It’s a great simple healthy weeknight dinner that you can make in around 30 minutes and you’ll love the leftovers for lunch the next day!

I served it with a grilled cheese sandwich, because I was in the mood for it. But honestly found the sandwich like the third wheel, as I was having the soup for dinner last night. It is pretty convincing on its own!

Easy Spicy Vegetable Bean Soup Ingredients

• cooked white beans – whether you use canned or you pre-cook them yourself doesn’t matter (though cooking them yourself is usually cheaper and healthier).
• fresh basil – I have a lot of basil now, so I grabbed a handful of leaves and added them to the soup. If you don’t have fresh basil, you can try dried or even pesto (though this will change the flavor a bit).

• garlic and onion – these are a must
• vegetables: spinach, carrots and some broccoli (did not LOVE or hate the broccoli in there, so they’re optional, though I’m glad I used some up). Use whatever vegetables you like – kale, zucchini, mushrooms even might be a good addition.
• tomato sauce – I don’t have any fresh tomatoes anymore, so used canned. You can also blend fresh tomatoes instead (I usually like the flavor better).
• water and salt – or use stock, whatever you’re more experienced with when making soup (I always use water and add salt as needed).
• spices. I decided to make this soup a bit spicy, so I added crushed red pepper – it didn’t overwhelm it, just a nice kick. Then we’ve got oregano, cumin, turmeric.
• olive oil. And of course, we need some healthy fats. I like olive oil, but feel free to use avocado or whatever oil you have.

How To Make The Easy Spicy Vegetable Bean Soup

Prepare the vegetables by washing, peeling and chopping them, mince the garlic. Rinse and drain the beans.

Saute the onion and two of the minced garlic cloves with olive oil, turmeric, oregano, cumin and crushed red pepper for 1 minute at medium-high in a cooking pot.

Add in the chopped carrot and the spinach stirring for 1 min.

Then throw in the beans and the tomato sauce, give them a stir.

Add the water or stock, cover the cooking pot and bring to a boil.

Then reduce heat and simmer at medium for 12-15 mins. Keep covered with a lid and if needed add more water or stock.

Blend some of the soup with an immersion blender. I just did two to three pulses and it was enough to thicken it.

Then add in the broccoli, basil and garlic and simmer for a few more minutes.

Enjoy!

Storing and Reheating

If you’ve got leftovers, keep the spicy vegetable bean soup in an airtight container in the fridge.

I like to reheat on the stove and yesterday I needed to add a little bit of water, because of how thick the soup got as it stayed in the fridge (I had made it in the afternoon). So keep that in mind, when reheating. You don’t want to burn the bottom.

Meal Prep

So this soup recipe doesn’t make a TON and if you want to make it ahead or share it with more than 3 people you would need to double the recipe. Other than that, it will stay good in the fridge for at least 3-4 days.

More Healthy Soup Recipes

I hope you enjoy this tasty vegetable bean soup if you decide to make the recipe! For more healthy soup recipes, check out these:

• Easy Lentil Vegetable Soup
• Potato Cauliflower Soup
• Homemade Chicken Barley Soup

Yield: 4

Easy Spicy Vegetable Bean Soup

5.0 Stars (1 Review)

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Make this easy spicy vegetable bean soup for dinner tonight in around 30 minutes! You can enjoy the leftovers for lunch tomorrow!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cups beans, cooked or canned
• 1 cup fresh basil, thinly chopped
• 4 garlic cloves, minced
• 1 carrot, thinly chopped
• 2 cups spinach, roughly chopped
• 1 small onion, thinly chopped
• 1 cup tomato sauce or blended tomatoes
• 1/2 tsp salt (adjust if needed or if using stock)
• 1 tsp crushed red pepper
• 1 tsp oregano, dried
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 1/2 tbsp olive oil
• 1 1/2 cup water
• 1/2 cup broccoli / or zucchini during summer (optional)

Instructions

1. Prepare the vegetables by washing, peeling and chopping them, mince the garlic. Rinse and drain the beans.
2. Saute the onion and two of the minced garlic cloves with olive oil, turmeric, oregano, cumin and crushed red pepper for 1 minute at medium-high in a cooking pot. Add in the chopped carrot and the spinach stirring for 1 min.
3. Then throw in the beans and the tomato sauce, give them a stir.
4. Add the water or stock, cover the cooking pot and bring to a boil.
5. Then reduce heat and simmer at medium for 12-15 mins. Keep covered with a lid and If needed add more water or stock.
6. Blend some of the soup with an immersion blender. I just did two to three pulses and it was enough to thicken it.
7. Then add in the broccoli, basil and garlic and simmer two more minutes.
8. Enjoy!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 240Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 1103mgCarbohydrates 42gFiber 11gSugar 16gProtein 12g

Originally published in October 2024, last updated in September 2025.