A hearty vegetable and bean soup with big flavor and simple ingredients. Nourishing, flexible and perfect for easy weeknight cooking.
Longevity Vegetable Bean Soup
Every now and then, I stumble on a recipe that has good bones but needs a little coaxing to come alive.
That’s exactly how this soup started - as a clipped recipe for Dr. Greger’s Live Longer Vegetable Bean Soup - a weight loss soup - that promised nourishment but was a little lacking in flavor to my liking.
So I did what any Gulf Coast cook would do: I layered in flavor until it felt like home!
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Some extra dried herbs, a few shakes of VegeSal seasoning, Parmesan cheese, or keeping in line with the original recipe intentions, nutritional flakes… and suddenly this simple pot of vegetables and beans becomes a big, abundant pot of goodness you’ll want to make again and again.
I first cooked it after the indulgent holidays for the New Year, then again during Lent, but it quickly turned into an anytime soup, the kind you make when you've overindulged in those foods that we love, but that aren't necessarily great for us, and we find a desire to feel more grounded, nourished, and taken care of.
This version keeps everything light, still pretty much plant‑forward, and also Lenten‑friendly, but adds the savoriness and comfort that make a pot of soup feel like home.
I first cooked it after the indulgent holidays for the New Year, then again during Lent, but it quickly turned into an anytime soup, the kind you make when you've overindulged in those foods that we love, but that aren't necessarily great for us, and we find a desire to feel more grounded, nourished, and taken care of.
This version keeps everything light, still pretty much plant‑forward, and also Lenten‑friendly, but adds the savoriness and comfort that make a pot of soup feel like home.
It’s light without being so bland, hearty without being heavy, and flexible enough to welcome whatever vegetables you have on hand. This is the kind of pot that earns its place in your regular rotation.
Perfect for after the holidays. Perfect for Lent. Perfect for meal prep. Perfect for anyone who wants to feel nourished, not deprived.
Why This Soup Works
- It’s nourishing without feeling restrictive. Packed with vegetables, beans, and fiber - but still full of flavor.
- It’s flexible and forgiving - swap beans and veggies, add greens, stir in grains. It really adapts to your kitchen.
- It gets better every day as the flavors deepen beautifully in the fridge.
- Although you can certainly keep it more naturally vegan and oil‑free (if you want it to be), though I do like the idea of finishing my bowl with a drizzle of quality extra virgin olive oil or a sprinkle of Parmesan.
Whether you’re cooking simply for the season or just craving something wholesome and comforting, this soup fits right in. It’s humble, hearty, and full of the kind of flavor that makes a pot feel lived‑in. I hope it brings warmth to your kitchen and becomes one of those recipes you return to whenever you want something nourishing and uncomplicated.
Here's what you'll need to make my Longevity Vegetable Bean Soup:
Here's what you'll need to make my Longevity Vegetable Bean Soup:
- 2 quarts vegetable stock, divided
- 2 medium red onions, diced
- 2 ribs celery, diced
- 1 (16 oz) package baby bella mushrooms, diced
- 2 medium bell peppers, any color, diced
- 1 dried chili pepper (#ad), ribs removed, seeded, diced
- 2 medium zucchinis, diced
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 tablespoon chili powder
- 1/2 teaspoon turmeric
- 2 (14.5 oz) cans salt‑free diced tomatoes
- 2 (15.5 oz) cans pinto beans, rinsed
- 2 cups frozen corn, thawed
- 1 teaspoon smoked paprika
- 2-3 teaspoons mixed dried herbs (Bragg Sprinkle (#ad), Herbs De Provence, Italian seasoning or a mix), or to taste
- 2-3 teaspoons all-purpose or low or salt-free seasoning, to taste (VegeSal, Spike (#ad), Mrs. Dash (#ad) or a mix), or to taste
- Shredded Parmesan cheese or Nutritional yeast (#ad), to taste
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Here's how to make it!
Although some salt and healthy fats are allowed on a plant-based diet, olive oil, canola oil, avocados, nuts and seeds, they aren't included in Dr. Greger's soup, as it was written as a "diet" soup for weight loss. That said, for additional flavor, you could certainly sauté the veggies here in a quality extra virgin olive oil for that extra level of flavor, instead of boiling them.
Add 1 quart of stock to a large soup pot and bring to a boil. Add the onions and celery, reduce heat, and simmer until softened, about 5 minutes.
For mushrooms, I'm using baby bellas and yes. I prefer to rinse mine after spraying with a veggie rinse (#ad), like Clean Boss. I know there are arguments between rinsing and wiping mushrooms. but I choose to rinse by spraying mine with a stream of water from the faucet sprayer.
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We're also using a good bit of fresh garlic here, but you can certainly adjust that to your own personal tastes. Chop them up.
Dice the mushrooms, bell peppers, chili pepper and zucchini.
Stir into the pot.
Add 2 more cups of stock and bring to a boil. Reduce heat to a low simmer and continue cooking for 10 minutes, stirring occasionally.
Stir in the tomato paste, chili powder and turmeric until fully blended in.
Stir in the diced tomatoes.
Add pinto beans.
Add the last of the stock. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45 minutes. Commercial vegetable stock can have an iffy flavor profile, so I use and highly recommend Kitchen Basics vegetable stock (#ad). Look how beautifully rich it is!
For seasonings, you'll need 2 to 3 teaspoons mixed dried herbs (like Bragg's Sprinkles, Herbs De Provence, Italian seasoning or a mix) and 2 to 3 teaspoons of your favorite all-purpose or low or salt-free seasoning, (like VegeSal, Spike, Mrs. Dash or a mix).
I've used a wide variety over time but I have to say, if you're sticking close to the low to no salt and Vegan version of this soup, these two ingredients make all the difference!
Stir in the corn and seasonings. Heat through, taste and adjust as needed.
Serve hot!
For more of my favorite soup recipes, check out this collection on my Pinterest page!
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