When you need a soup that's actually a meal, this Hearty Vegetable Soup delivers. Packed with root vegetables, creamy white beans, and nutritious greens, it's satisfying enough to stand alone. The combination of carrots, parsnips, and potatoes creates a starchy, filling base, while kale and cabbage add vitamins and texture. This is the soup you want after a long day.
Why This Recipe Works
The key is layering vegetables by cooking time. Root vegetables go in first so they become tender without turning mushy. Greens and beans are added at the end to preserve their texture and color. The result is a soup where every vegetable is perfectly cooked—nothing overdone, nothing underdone.
Building a Filling Soup
White beans are the secret weapon here. They add protein and fiber that makes this soup genuinely filling. Combined with potatoes and root vegetables, you get a satisfying bowl that keeps you full for hours. Fresh rosemary and thyme add aromatic depth without overwhelming the vegetables.
Step-by-Step Guide
Start by sautéing the aromatic vegetables—onion, carrots, and parsnips—until they begin to soften. This builds a flavorful foundation. Add potatoes and garlic, then broth with herbs. Simmer until root vegetables are nearly tender.
In the last 10 minutes, add the greens and beans. The cabbage will become tender while the kale stays slightly chewy. The beans just need to heat through. Season at the end—the vegetables release their flavors as they cook.
Serving Suggestions
This soup demands crusty bread for dipping—don't skip it. A drizzle of olive oil adds richness, while a sprinkle of Parmesan brings umami. For an extra-filling meal, serve over cooked farro or alongside a grilled cheese sandwich.
Variations to Try
- Tuscan style: Add Italian sausage and use cannellini beans
- Smoky: Add smoked paprika and a ham hock
- Portuguese inspired: Add chorizo and use collard greens
- Asian twist: Use miso broth and add bok choy
Hearty Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion, carrots, and parsnips. Cook until beginning to soften, about 5 minutes.
- Build the base. Add potatoes and garlic, cooking 2 minutes more. Pour in vegetable broth, add rosemary, bay leaves, and thyme. Bring to a boil.
- Simmer roots. Reduce heat and simmer for 20 minutes until root vegetables are nearly tender.
- Add greens and beans. Add cabbage, kale, and white beans. Continue simmering for 10 minutes until greens are wilted and vegetables are fully tender.
- Serve. Remove rosemary sprigs and bay leaves. Season with salt and pepper. Serve with crusty bread.
Recipe Notes
- Add root vegetables first, greens last for perfect texture
- The soup thickens as it sits—add more broth when reheating
- Crusty bread for dipping is non-negotiable
Frequently Asked Questions
What makes this soup 'hearty'?
The combination of root vegetables, potatoes, beans, and greens creates a filling, substantial soup. The white beans add protein and fiber, making this a complete meal rather than just a starter.
Can I add meat to this soup?
This soup is satisfying as-is, but you can add cooked sausage, diced ham, or shredded chicken. Brown the meat first for best flavor, then follow the recipe as written.
What greens work best?
Kale and cabbage are traditional and hold up well during simmering. You can also use Swiss chard, collard greens, or spinach. Tender greens like spinach should be added in the last few minutes.
How do I make this soup even more filling?
Add pasta, barley, or crusty bread bowls. A second can of beans increases protein significantly. Serve with a thick slice of buttered bread for a complete meal.
Does this soup freeze well?
Yes! Freeze for up to 3 months. The potatoes may soften slightly when thawed, but the soup remains delicious. Cool completely before freezing in airtight containers.