Name: Harvest Vegetable Soup with Beans Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 5 roma tomatoes; 1 jalapeño pepper (cored, seeded, and diced); 1 cup onion (diced); 1 1/2 cups carrots (diced); 1 1/2 cups butternut squash (diced); 2 cups baby spinach; 1 tablespoon extra virgin olive oil; 1/4 cup pancetta (or bacon, diced); 6 cups chicken broth (or vegetable broth); Chunk of Parmesan rind (optional); 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon cumin; Pinch cayenne pepper (optional); Salt and pepper (to taste); 3 cups cooked white navy beans (2 cans, rinsed, if using canned beans); Shaved Parmesan (for garnish)

If you’re looking for a cozy, hearty meal that truly celebrates the flavors of fall, I’m excited to share this Harvest Vegetable Soup with Beans Recipe with you. It’s packed with tender roasted tomatoes, sweet squash, tender carrots, and creamy beans, all simmered in a savory broth. I absolutely love how comforting and nourishing this soup is, especially as the temperatures start to dip. Stick with me, because I’ve got tips, tricks, and some personal stories to help you nail this recipe and maybe even make it your new seasonal favorite.

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Why You’ll Love This Recipe

Loaded with Seasonal Veggies: This soup sings with roasted roma tomatoes, butternut squash, and fresh carrots—real fall comfort food.
Protein-Packed with Beans: Navy beans add creamy texture and hearty protein, making it more filling and perfect for meatless meals.
Simple But Flavorful: A sprinkle of spices and a Parmesan rind simmered into the broth give this soup incredible depth without complicated steps.
Flexible and Easy to Customize: Whether you want it spicy, dairy-free, or extra chunky, this recipe adapts to what you have on hand.

The image shows a shiny copper pot filled with a colorful vegetable soup on a white marbled surface. The soup has clear broth with visible layers of bright orange carrot pieces, deep red tomato chunks, dark green leafy vegetables, white beans, and topped with several thin white slices of what looks like cheese. The pot handle is golden and points to the right. Next to the pot, there is a white napkin underneath a fresh baguette with a light dusting of flour, and two stacked white plates with a shiny spoon resting on top. The surface beneath everything is a rustic dark wood. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Harvest Vegetable Soup with Beans Recipe relies on fresh, wholesome ingredients that complement each other wonderfully. I like to choose firm but ripe roma tomatoes and a nice chunk of Parmesan rind to really lift the broth. If you opt for pancetta, it adds a savory punch, but bacon works great too.

Roma tomatoes: Roasting these brings out their natural sweetness and rich flavor that forms the soup’s base.
Extra virgin olive oil: Use a good quality oil to gently sauté the veggies and pancetta, adding a silky mouthfeel.
Pancetta or bacon: This little bit of cured meat gives just enough smokiness and fat for depth—but you can skip if you’re vegetarian.
Jalapeño pepper: For a subtle kick; remove seeds if you prefer less heat.
Onion: The classic base to build savory flavor; diced small so it softens quickly.
Carrots: Adds a natural sweetness and beautiful color.
Butternut squash: Its creamy texture really rounds out the soup.
Chicken or vegetable broth: Choose low sodium if you want more control over seasoning.
Parmesan rind: Optional but very worth it—you’ll get an umami boost without too much fuss.
Dried thyme and oregano: Classic herb combo that pairs perfectly with the veggies.
Cumin: Adds a warm, earthy note that subtly enhances the soup.
Cayenne pepper: Just a pinch adds a gentle heat to balance richness.
Salt and black pepper: To taste; seasoning is key for a balanced soup.
Cooked white navy beans: These soften wonderfully and absorb the broth flavors; canned are fine if rinsed well.
Baby spinach: Stirred in at the end to add freshness and a pop of green.
Shaved Parmesan: For garnish, adding a little salty brightness and luxe texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Harvest Vegetable Soup with Beans Recipe enough to know it’s a fantastic base for your own twists, so don’t hesitate to customize it. Sometimes I swap in turkey bacon for pancetta or add extra jalapeño for more spice when my family’s craving heat.

Vegetarian version: Skip the pancetta and use vegetable broth with an extra splash of olive oil for richness—still just as hearty and satisfying.
Different beans: Cannellini or chickpeas work beautifully instead of navy beans for a slightly different texture.
Add grains: Stir in cooked farro or barley near the end to make it even more filling.
Spice it up: If you like things spicy, add crushed red pepper flakes or a dash of hot sauce before serving.

How to Make Harvest Vegetable Soup with Beans Recipe

Step 1: Roast Those Tomatoes

Preheat your oven to 425°F (non-convection). Cut the roma tomatoes in half lengthwise and arrange them cut side up on a parchment-lined baking sheet. Sprinkle with a little salt and pepper to bring out the flavor. Roast these for about 30 to 40 minutes until they’re shriveled and slightly caramelized—this step is key! When I first tried this soup, I underestimated the roasting time, and the tomatoes were a bit too watery, so trust me here and roast until they look concentrated and fragrant. Let them cool for about 10 minutes, then peel off the skin; it should come off easily now. Roughly chop the tomato flesh and set aside.

Step 2: Build Your Flavor Base

Heat your extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add the diced pancetta and cook until it’s mostly rendered and starting to crisp. This fat will flavor everything else, so don’t rush it. Next, toss in the jalapeño (seeds removed if you want milder), onions, diced carrots and butternut squash. Stir regularly and cook for about 10 minutes until the vegetables soften and the onions turn translucent. You’re looking for a gentle sweat here, not browning. When I skip this step or rush it, the soup lacks depth, so take your time.

Step 3: Simmer to Perfection

Add the chicken or vegetable broth, the chunk of Parmesan rind, and all your spices—thyme, oregano, cumin, and cayenne pepper (if using). Stir in the roasted tomatoes now, too. Bring everything to a boil, then lower the heat to let it simmer gently for 20-25 minutes. This step lets all those flavors marry beautifully and the vegetables to fully cook. If you’re using canned beans, add them in now so they soak up flavor while the soup simmers. If you have pre-cooked beans, you can wait to add them later just to warm through.

Step 4: Final Touches and Greens

Once the vegetables are tender and the flavors melded, stir in the cooked white navy beans and baby spinach. The spinach only needs a couple of minutes to wilt, which adds a fresh brightness and lovely color. Give the soup a taste and adjust salt and pepper as needed. Remove the Parmesan rind before serving so you don’t miss it but don’t bite into it accidentally!

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Pro Tips for Making Harvest Vegetable Soup with Beans Recipe

Don’t Skip Roasting: Roasting the tomatoes intensifies their flavor, so even if you’re pressed for time, plan for at least 30 minutes here—it makes such a difference.
Use the Parmesan Rind: Keep a few rinds in your freezer to boost soups and stews—you can take it out, simmer it in the broth, and then discard for a rich umami lift.
Beans Last: If using canned beans, rinse well to reduce sodium and add them towards the end to avoid mushiness, unless simmering longer for flavor absorption.
Season Gradually: Season in stages and taste often, especially after simmering, to hit that perfect balance of salt, herbs, and spice.

How to Serve Harvest Vegetable Soup with Beans Recipe

The image shows a copper-colored pot filled with a clear soup with different colorful ingredients visible inside. At the base, there is a broth with orange carrot pieces and green leafy vegetables. White beans are scattered throughout, along with chunks of red tomato and some translucent pasta sheets that lay flat on the surface. The pot sits on a white marbled surface, enhancing the rich colors of the soup inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of finishing this soup with a generous handful of shaved Parmesan on top. The salty, nutty flakes melt slightly into the warm broth, adding a gorgeous finishing touch. Fresh parsley or a sprinkle of chili flakes also works beautifully if you like it a bit herbal or spicy.

Side Dishes

This soup pairs wonderfully with crusty bread—think hearty baguette or rustic sourdough—to soak up every last drop. Sometimes I serve it alongside a simple green salad or roasted garlic breadsticks for extra comfort without much fuss.

Creative Ways to Present

For special occasions, I love serving this soup in individual mini cocottes or wide mugs with a little swirl of crème fraîche and a sprinkle of toasted pumpkin seeds on top. It instantly feels festive and homemade in the best way, plus everyone gets their own beautiful bowl.

Make Ahead and Storage

Storing Leftovers

Greens added, this soup keeps wonderfully in an airtight container in the fridge for up to 4 days. I like to cool it completely before refrigerating to keep it fresh and flavors bright.

Freezing

It freezes beautifully too! I usually leave out the spinach if I’m freezing, then add fresh greens when reheating. Portion into freezer-safe containers, label, and freeze for up to 3 months.

Reheating

Reheat gently over low-medium heat on the stove, stirring occasionally. Add a splash of broth or water if the soup seems too thick. If you froze it without greens, stir in fresh spinach just until wilted before serving.

FAQs

Can I make this soup vegan?

Absolutely! Just swap the chicken broth for vegetable broth and skip the pancetta. You can add extra olive oil or smoked paprika to keep the depth of flavor without the meat.
Do I have to peel the roasted tomatoes?

Peeling the tomatoes after roasting is optional but recommended. The skins can be a bit tough and fibrous, so removing them helps create a smoother texture and more pleasant eating experience.
Can I use dried beans instead of canned beans?

Yes, but be sure to soak and cook the dried beans ahead of time until tender. Add them to the soup in step 3 to warm through and absorb flavors.
What can I substitute if I don’t have a Parmesan rind?

If you don’t have a Parmesan rind on hand, a small piece of Parmesan cheese or a teaspoon of nutritional yeast can add some umami, though the rind imparts a unique richness that’s hard to fully replicate.

Final Thoughts

This Harvest Vegetable Soup with Beans Recipe has become one of my go-to meals as the seasons change. It’s the kind of soup that makes you feel warm and cozy from the inside out and feeds your soul as much as your body. I love how it brings together so many comforting, familiar flavors while still feeling fresh. If you try it out, I’m confident you’ll find it as satisfying and easy to make as I do. Don’t forget the bread to dunk, and maybe invite a friend over to enjoy it with you—after all, soup is better shared!