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Vegetable Bean Soup with Greens

    Hearty soup made with butternut squash and beans seasoned with cinnamon and cumin.


    Is it just me or did November sneak up on us?? As tempting as it is to throw on yoga pants and hide underneath baggy sweaters while we drink eggnog, we have worked too hard all year long to throw in the towel now!

    On second thought… mmm… egg nog. A little fresh grated nutmeg on top? Boom. Just kidding. Kinda.

    In all seriousness, life is all about balance and that is more true now than ever as we enter the hectic holiday season. Do yourself a favor and whip up a big batch of this soup loaded in antioxidant-rich spices, hearty protein-packed beans and a rainbow of vegetables.

    There’s no scientific proof that this soup helps fight cold and flu season but I’m pretty sure it can’t hurt.

    Your spoon is waiting.

    Vegetable Bean Soup with Greens

    Vegetable Bean Soup with Greens

    5 stars average
    Hearty soup made with butternut squash and beans seasoned with cinnamon and cumin.
    PREP: 10 mins
    COOK: 30 mins
    TOTAL: 40 mins
    Servings: 8


    • 1 onion – (diced)
    • 2 carrots – diced
    • 2 celery stalks – diced
    • 1 teaspoon salt
    • ½ teaspoon chili flakes (or black pepper)
    • 4 cloves garlic (minced)
    • 1 tablespoon cinnamon
    • 2 tablespoons cumin
    • 4 cups butternut squash cubes (peeled)
    • 8 cups chicken broth (low sodium)
    • 15 oz can cannellini beans (or beans of choice)
    • 15 oz can fire roasted diced tomatoes
    • 8 cups leafy greens ((spinach, kale, chard, etc.))
    • 1 juice lemon
    • fresh parsley and parmesan cheese – optional garnish


    • Saute onion, carrots, celery and garlic cloves in large pot sprayed with non-stick spray over medium heat. Add salt to release juices and continue to stir until veggies soften, about 5-7 minutes.
    • Add chili flakes, cinnamon, cumin and butternut squash cubes. Cook for 2-3 minutes stirring frequently before adding chicken broth, beans and tomatoes.
    • Bring pot to a boil then reduce to low. Simmer for 20 minutes or until squash is cooked through.
    • Before serving, stir in leafy greens and lemon juice. When greens wilt, check for seasoning and adjust accordingly.
    • Serve with fresh parsley and shaved parm.


    Add fresh parsley and shaved parm right before serving.
    Very freezer friendly!


    Calories: 133kcalCarbohydrates: 25.2gProtein: 7.4gFat: 1.2gSaturated Fat: 0.1gPolyunsaturated Fat: 1.1gSodium: 932mgFiber: 6.2gSugar: 5.1g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Yummy soup! I have a household of stickies right now (everyone except me), so soup has been in demand. Tonight I made a roasted tomato soup that was delicious. I’m sure your soup is a great cold fighter too :-)

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