Mixed Bean Soup (Vegan & Free-From)

Ooo I’ve been cooking this week! SO many delicious dishes in the Life Diet Health kitchen this week I don’t know which to share with you first! The weather has changed, school is now back in full swing and Autumn is well and truly here. It is definitely soup for lunch weather and this week I’ve made a delicious hearty soup which is a meal in itself. We had it for a filling lunch but it could easily pass for an easy dinner too. This soup is full of protein with an array of different pulses, a handful of vegetables for added vitamins, all bound together in a luscious bold tomato and basil base. Perfect!

Mixed Bean Soup (vegan & Free-From)

  • Servings: 5-6
  • Difficulty: easy
  • Print


  • 4 tablespoons tomato puree
  • 1.5 litres water
  • 1 x 500ml box of passata
  • handful of fresh basil leaves
  • 5-7 dried garlic flakes
  • 10-12 runner beans thinly sliced
  • 5-6 round green beans chopped into 2cm pieces
  • 1 x 400g tin kidney beans drained
  • 1 x 400g tin butter beans drained
  • 1 x 400g tin chick peas drained
  • 1 cup sweetcorn
  • 1/2 cup brown rice
  • salt to taste


  1. Put the tomato puree in a large pan and cook stirring continuously for 1 minute. Add the water and mix to combine before adding the passata. Cook for 5 minutes on a medium to high heat.
  2. Add the basil and garlic to the pan, reduce the heat and simmer for a further 5 minutes.
  3. Stir in the runner and round beans, followed by the kidney beans, butter beans, chick peas and sweetcorn. Allow to cook through for twenty minutes.
  4. Sprinkle the rice over the soup and leave on a low heat until cooked (20-30 minutes).
  5. Taste test and add salt if required.
  6. Enjoy!

Serve & Store

  • Enjoy on its own for a delicious lunch!
  • Serve with your favourite bread.
  • Add some toppings to your soup such as diced salad or more grains.
  • Use as a starter with a lighter main dish.

Sharing these with the lovely Deborah at the Plant Based Potluck Party  and at Healthy Vegan Fridays with Mary Ellen & Kimmy🙂

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22 thoughts on “Mixed Bean Soup (Vegan & Free-From)

  1. Nothing quite like a warm bowl of deliciousness in your soup. I love all the vegetables and the brown rice. Definitely a hearty and healthy meal in itself. We are hoping for Fall weather here, but we are still in the mid-80’s. They promise that next week will be better. I certainly hope so, I’m tired of the extreme heat and sun 🙂 Thanks for sharing your recipe.


    • Thank you Loretta 🙂 I’d swap the weather with you! 😛 I was getting used to no coat, no socks, even no umbrella – a great (albeit not the norm) UK summer! 😀 Most definitely delicious soup weather now… waiting for pumpkins! 🙂


  2. What a great fall soup! I love all the beans and veggies in there. While it’s still almost 90 degrees here in NJ, it’s supposed to cool down next week so this would be a perfect soup for those chillier days. 🙂

    Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!

    Liked by 1 person

    • Thank you 🙂 I hope you get more warning than we did for the weather! The temperature just suddenly dropped! My ladies who lunch asked if we can now have a soup every week! This is such a delicious soup one of the ladies woke in the middle of the night craving it!!! She has now bought all the ingredients to recreate it at home 🙂 Looking forward to see what everyone else brings along this week 😀


    • Wow 90 is HOT! 😀 I think I’d be experimenting with LOTS of nice-cream flavours! 😛 Thank you… love my beans for vegan protein 🙂 I’m not wishing you cooler weather but hope you get to try this soon! 🙂


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