Harvest Vegetable and Bean Soup

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
This is an easy, delicious and healthy soup, adaptable to any combination of fresh vegetables. If you prefer a thicker soup, puree the soup a bit with an immersion blender.
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  • 5 roma tomatoes
  • 1 Tbsp. olive oil
  • 1/3 cup pancetta or bacon, diced
  • 1 red chili pepper cored, seeded and diced (can substitute jalapeno)
  • 1 cup onion diced
  • 1 1/2 cups carrots diced
  • 1 1/2 cups butternut squash diced
  • 6 cups chicken broth or vegetable broth
  • Chunk of Parmesan rind
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • Salt and pepper to taste
  • 3 cups cooked white navy beans 2 cans, rinsed, if using canned beans
  • 2 cups baby spinach
  • Shaved Parmesan for garnish


  • Preheat oven to 425° F. Cut roma tomatoes in half and place on a parchment lined baking sheet, cut side up. Sprinkle with salt and pepper. Roast in the pre-heated oven for 30-40 minutes, until shriveled. Remove from oven. Allow to cool 10 minutes, then remove tomatoes to a cutting board. Peel off skin and chop roughly chop tomato flesh. Set aside.
  • Heat olive oil in a large Dutch oven or soup pot. Add pancetta and saute until mostly cooked. Add chili pepper, onion, carrots and squash. Cook, stirring regularly, until softened, about 10 minutes. Add chicken or vegetable broth, Parmesan rind and spices. (*If using canned beans, add them now). Bring to a boil and then reduce heat and simmer about 20-25 minutes, until the beans and vegetables are cooked. (*If using pre-cooked beans, add them now and cook until warmed.)


Be sure to read the Cook's Notes above the recipe card for more tips and tricks for making this soup.

Nutrition Information:

Calories: 222kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 902mg | Potassium: 1016mg | Fiber: 13g | Sugar: 6g | Vitamin A: 10607IU | Vitamin C: 50mg | Calcium: 137mg | Iron: 4mg