This vegan bean soup is my take on Tuscan escarole-and-bean soup with a spicy twist. Heat level depends on the peppers you choose. Besides adding flavor, capsaicin in hot peppers offers several health benefits, including anti-inflammatory effects and support for insulin sensitivity. A spoonful of plant-based yogurt or vegan sour cream makes a nice cooling garnish.
This recipe comes together quickly—perfect for busy weeknights. It’s low in calories, so serve with a simple green salad or warm flatbread if you like. If you have omnivores at the table, see the optional variations below.
If escarole is unavailable, curly endive is a suitable substitute. Use cannellini, red kidney, garbanzo beans or a mix. Canned beans speed up preparation, but you can use soaked-and-cooked dry beans if preferred—soak overnight, then rinse and cook before using.
Method Overview
- Sauté the vegetables briefly
- Add broth and beans; simmer until flavors meld
- Serve with a dollop of plant-based yogurt
Vegan Bean Soup
6 servings
311kcal
Equipment
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soup pot
Ingredients
- 2 Tablespoons olive oil
- 1 large onion, diced
- 1 to 2 jalapeños, seeds and stems removed, finely chopped
- 2 poblano peppers, seeds and stems removed, finely chopped
- 2 Anaheim chilis (or other mild/hot chilis), seeds and stems removed, diced
- 6 to 8 garlic cloves, minced
- 1 medium-small head escarole, trimmed and chopped
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 14 ounce canned white kidney beans (drain most, but not all, liquid)
- 14 ounce canned red kidney beans (drain most, but not all, liquid)
- 14 ounce canned garbanzo beans (drain most, but not all, liquid)
- 4 cups (1 quart) low-sodium vegetable broth
- 6 dollops plant-based yogurt, optional (for garnish)
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add a portion of the diced onion to the hot oil to get it sizzling, then add the remaining onion, jalapeños, poblanos, Anaheim peppers and the garlic. Sauté for about 5 minutes, stirring often, until the vegetables are softened and aromatic.
- Add the chopped escarole, salt, red pepper flakes, paprika, cumin and oregano. Cook, stirring, for about 2 minutes so the greens begin to wilt and the spices bloom.
- Stir in the vegetable broth and the drained beans. Bring the soup to a gentle simmer and cook for about 15 minutes to allow flavors to meld.
- Ladle into bowls and garnish each serving with a dollop of plant-based yogurt, if desired.
Notes
- For a variation, serve the soup over a handful of chopped or baby spinach in each bowl and pour the hot soup on top; the spinach wilts nicely.
- Pepper seeds carry most of the heat—leave some seeds in if you prefer a spicier soup, or remove them for milder flavor.
- Wear gloves when handling hot peppers to avoid skin irritation.
- If using low- or no-salt canned beans, taste the finished soup and add more salt as needed.
Nutrition
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Carbohydrates: 47 g
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Protein: 15 g
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Fat: 7 g
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Fiber: 18 g
Optional Omnivore Variations
- Top servings with grated pecorino Romano or parmesan for non-vegan diners.
- Add slices or crumbled cooked sausage to individual bowls for added protein and flavor.
If you like this soup, try other hearty vegan recipes such as potato kale soup or tomatillo chili for similar comforting, plant-based meals.