I love how this Longevity Soup brings together simple vegetables, beans, and herbs into one comforting bowl that feels nourishing and satisfying. Every time I make it, I enjoy knowing it is light, wholesome, and perfect for everyday healthy eating.
Why You’ll Love This Recipe
I like this recipe because it is easy to prepare, full of flavor, and made with ingredients I often already have in my kitchen. I put everything into one pot, which keeps cleanup simple. I also enjoy how flexible it is, since I can change the vegetables or beans depending on what I have on hand. It always turns out warm, hearty, and comforting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup chopped onions
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 cup cooked beans (cannellini or kidney)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley for garnish
Directions
I start by heating a large pot over medium heat and sauté the onions and garlic until they become soft and fragrant. I then add the carrots and celery and let them cook until slightly tender. Next, I stir in the zucchini and green beans and cook for a few more minutes. I pour in the diced tomatoes, vegetable broth, beans, oregano, basil, salt, and pepper. I bring everything to a boil, lower the heat, and let it simmer until all the vegetables are tender. Before serving, I taste and adjust the seasoning, then finish with fresh parsley on top.
Servings And Timing
I usually prepare this soup in about 10 minutes, and it cooks for around 20 minutes, making the total time roughly 30 minutes. This recipe serves 4 people comfortably and works well for both lunch and dinner.
Variations
I sometimes make this soup more filling by adding quinoa, brown rice, or small pasta. When I want extra greens, I stir in spinach or kale near the end of cooking. If I feel like adding a little heat, I include crushed red pepper flakes or a splash of hot sauce.
Storage/Reheating
I let the soup cool completely before transferring it to an airtight container. I keep it in the refrigerator for up to 3 or 4 days. When I freeze it, it stays good for about 3 months. To reheat, I warm it gently on the stove or in the microwave until hot.
FAQs
Can I use frozen vegetables?
I often use frozen vegetables when I want to save time. I add them directly to the pot without thawing, and they work perfectly.
Is this soup vegan?
I always make this soup vegan since it uses vegetable broth and plant-based ingredients only.
Can I blend the soup?
I sometimes blend part or all of the soup if I want a smoother texture. I just make sure to handle the hot soup carefully.
What beans work best in this recipe?
I usually use cannellini or kidney beans, but I have also tried chickpeas and great northern beans with good results.
Can I make this soup ahead of time?
I like making this soup ahead because the flavors deepen as it sits. It tastes even better the next day.
Conclusion
I enjoy making Longevity Soup because it is simple, nourishing, and adaptable. It fits easily into my routine and supports a balanced lifestyle while still being comforting and flavorful. This is one recipe I come back to whenever I want something warm, healthy, and satisfying.
