Vegetable Bean Soup

My family loves soup.  We love it so much, in fact, that we eat it nearly year-round. Except for the dog days of summer, at least one soup makes it into my weekly meal plans.

This week’s soup was a vegetable and bean soup. We eat mostly vegetarian and prefer this soup meatless, but you could easily add some cubed ham or shredded chicken.


  • 6 cups of vegetable or chicken broth
  • 2 cans of diced tomatoes
  • 8 stalks of kale, leafy part pulled into bite-size pieces, center of the stalk discarded
  • 1 can of chickpeas, drained
  • 1 can of cannellini beans, drained
  • 1/2 pound baby carrots (or regular carrots chopped, if you aren’t looking to cut corners like me)
  • 2 small zucchini, chopped
  • 1/2 medium onion, diced
  • 1 tablespoon minced garlic

In a large soup pot, combine the broth, tomatoes, kale, carrots, zucchini, onion, and garlic. Bring to boil, then reduce to medium low heat for 5 minutes. Add beans. Simmer for 20 minutes. Stir occasionally.

Dana Adams About Dana Adams

Dana Adams is the owner/editor of ChumMom and lives in Charlottesville, Virginia. She holds down the Adams family fort, where she is knee-deep in diapers and Cheerios as a stay-at-home mom to three little ones, ages four and under. Dana is married to her high school sweetheart, Ryan.