11 Warming Greens & Bean Fall Soups

Creamy Spinach and White Bean Soup

Creamy Spinach and White Bean Soup is a comforting and nutritious dish perfect for fall. This soup combines tender spinach and protein-rich white beans in a creamy base, making it a heartwarming meal that is both satisfying and healthy. Ideal for chilly days, this soup can be enjoyed on its own or paired with crusty bread for a complete meal.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the vegetable broth and bring to a simmer. Then, add the spinach and white beans, cooking until the spinach is wilted, about 3-4 minutes.
4. Use an immersion blender to blend the soup until creamy (or transfer to a blender in batches if necessary).
5. Stir in the heavy cream (or coconut milk), salt, black pepper, and lemon juice. Heat through.
6. Serve hot, topped with grated Parmesan cheese if desired.

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Spicy Kale and Chickpea Stew

Spicy Kale and Chickpea Stew is a hearty and flavorful dish that combines nutrient-dense kale with protein-packed chickpeas, creating a warming stew that’s perfect for fall. With a kick of spice and rich flavors, this stew makes for an excellent lunch or dinner option, especially when paired with crusty bread or over rice.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing until softened, about 5-7 minutes.
2. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.
3. Add the vegetable broth, chickpeas, and canned tomatoes, bringing the mixture to a simmer.
4. Stir in the chopped kale and cook until wilted, about 5 minutes. Season with salt, black pepper, and lemon juice.
5. Serve hot, garnished with fresh cilantro if desired.

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Rustic Collard Greens and Lentil Soup

Rustic Collard Greens and Lentil Soup is a comforting and nutritious dish that highlights the robust flavors of collard greens and hearty lentils. This soup is a wonderful option for chilly autumn days, offering both warmth and nourishment with its combination of fresh vegetables and protein-rich lentils. It’s great served on its own or accompanied by a slice of rustic bread.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking until softened, about 5-7 minutes.
2. Stir in the minced garlic, thyme, and smoked paprika, cooking for another minute until fragrant.
3. Add the vegetable broth and lentils, bringing the mixture to a boil. Reduce heat and simmer until lentils are tender, about 25 minutes.
4. Stir in the chopped collard greens and canned tomatoes, cooking until the greens are wilted, about 5 minutes. Season with salt, black pepper, and lemon juice.
5. Serve hot, garnished with fresh parsley if desired.

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Zesty Swiss Chard and Black Bean Chili

Zesty Swiss Chard and Black Bean Chili is a vibrant and hearty dish that celebrates the earthy flavors of Swiss chard combined with the richness of black beans. This chili is not only comforting and filling but also packed with nutrients, making it a perfect meal for cool autumn evenings. It pairs wonderfully with cornbread or served on its own with a dollop of sour cream.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, carrot, and cook until they start to soften, about 5-7 minutes.
2. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the canned black beans, diced tomatoes, vegetable broth, and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Stir in the chopped Swiss chard, cooking until wilted, about 5 minutes. Season with salt, black pepper, and lime juice.
5. Serve hot, garnished with fresh cilantro if desired.

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Savory Mint and Pea Soup With Quinoa

Savory Mint and Pea Soup with Quinoa is a revitalizing and nutritious dish that embodies the bright flavors of fresh peas and aromatic mint. Perfect for a light lunch or dinner, this soup is not only vibrant in color but also offers a delightful contrast of textures with the added quinoa. It’s an easy-to-make dish that warms the spirit while providing a healthy dose of plant-based protein and fiber.

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
2. Add the vegetable broth and bring to a boil. Stir in the quinoa and peas, and reduce heat to simmer for about 15 minutes or until quinoa is cooked and peas are tender.
3. Remove from heat and stir in the chopped mint, salt, black pepper, and lemon juice. Blend the soup with an immersion blender until smooth, or leave it chunky for texture.
4. Serve hot, garnished with a dollop of crème fraiche or yogurt if desired.

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Hearty Broccoli and Kidney Bean Soup

Hearty Broccoli and Kidney Bean Soup is a warming, nutritious dish that showcases the earthy flavors of broccoli combined with the creaminess of kidney beans. This robust soup is perfect for chilly fall evenings and is packed with protein, fiber, and vitamins, making it both satisfying and healthy.

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
2. Pour in the vegetable broth and add the chopped broccoli, kidney beans, and bay leaf. Bring to a boil, reduce heat, and simmer for about 15 minutes until the broccoli is tender.
3. Remove the bay leaf and blend the soup partially with an immersion blender for a creamy consistency, leaving some chunks for texture. Season with salt, black pepper, and lemon juice to taste.
4. Serve hot, garnished with fresh parsley or cilantro if desired.

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Flavorful Mustard Greens and Barley Soup

Flavorful Mustard Greens and Barley Soup is a nutritious and hearty dish that combines the slightly peppery taste of mustard greens with the chewy texture of barley. This soup is perfect for warming up on cool fall days and is rich in vitamins, minerals, and fiber, making it a healthy choice for any meal.

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing until softened (about 5-7 minutes). Stir in the minced garlic and cook for an additional minute.
2. Add the vegetable broth, barley, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the barley is tender.
3. Stir in the chopped mustard greens and cook for an additional 5 minutes until wilted. Season with salt, black pepper, and red pepper flakes if using.
4. Remove the bay leaf, stir in lemon juice, and serve hot.

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Roasted Vegetable and Green Bean Medley

Roasted Vegetable and Green Bean Medley is a delightful and nutritious dish that showcases the vibrancy of roasted seasonal vegetables paired with crisp green beans. This colorful medley is perfect as a side dish or a light main course, bursting with flavors and nutrients, making it a wonderful addition to your fall table.

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the green beans, bell pepper, zucchini, carrot, and red onion with olive oil, garlic powder, dried thyme, salt, and black pepper until well coated.
3. Spread the vegetable mixture in an even layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Remove from the oven, drizzle with lemon juice, and serve warm.

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Curried Spinach and Coconut Bean Soup

Curried Spinach and Coconut Bean Soup is a warm and comforting dish that combines the richness of coconut milk with the vibrant flavor of curry, complemented by fresh spinach and hearty beans. This nourishing soup is perfect for a chilly fall day, providing warmth and a burst of flavor in every bowl.

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion until it becomes translucent, about 5 minutes.
2. Add garlic and ginger, cooking for 1-2 minutes until fragrant, then stir in the curry powder.
3. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer.
4. Add the rinsed white beans and let the soup cook for 10 minutes.
5. Stir in the chopped spinach and cook until wilted. Season with salt, black pepper, and lime juice before serving warm.

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Classic Split Pea and Greens Soup

Classic Split Pea and Greens Soup is a hearty and nourishing dish that highlights the earthy flavors of split peas combined with tender greens. This comforting soup is an excellent source of protein and fiber, making it a filling choice for a cool fall day. The smoky undertones from the addition of ham or bacon, if desired, complement the subtle sweetness of the peas, creating a delightful bowl of color and taste.

Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the onion, carrot, and celery until softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the split peas, vegetable broth or water, bay leaf, and optional ham or bacon, bringing to a boil.
4. Reduce heat to a simmer, cover, and cook for about 30-40 minutes until the peas are tender.
5. Add the fresh or frozen greens, season with salt and black pepper, and cook until greens are wilted. Remove the bay leaf before serving warm.

Tangy Arugula and Cannellini Bean Soup

Tangy Arugula and Cannellini Bean Soup is a vibrant and satisfying dish that combines the peppery flavor of fresh arugula with the creamy texture of cannellini beans. Perfect for fall, this soup is both nutritious and delicious, providing a hearty meal that can be made quickly and easily. Its bright taste is enhanced with lemon and garlic, making it a invigorating option for any day.

Instructions:

1. Heat olive oil in a pot over medium heat and sauté the diced onion until translucent, about 5 minutes.
2. Add minced garlic and sauté for another minute until fragrant.
3. Pour in the vegetable broth and add the cannellini beans, bringing the mixture to a gentle boil.
4. Reduce heat, stir in lemon zest and juice, and simmer for 5-10 minutes.
5. Stir in arugula, season with salt and pepper, cooking until the arugula is just wilted. Serve warm.