15 Hearty Lentil & Bean Soups Perfect For Fall Nights
Forget everything you thought you knew about soup. We’re not talking about those sad, watery bowls that leave you feeling hungry half an hour later. We’re talking about soups with substance, soups that are more like a hug in a bowl, and soups that actually fill you up. As soon as that first crisp autumn evening rolls around, my brain immediately switches to "soup mode." Why? Because there's nothing better than coming inside from the chilly air and warming up with a big, hearty bowl of something delicious.
Lentils and beans are my secret weapons. They're cheap, they're packed with protein and fiber, and they transform from simple pantry staples into incredibly rich and satisfying meals. And honestly, they get even better the next day, which makes them a total lifesaver for meal prep. I've spent years perfecting my soup game, and let me tell you, I've had my share of misses. But through trial and error, I've landed on a list of 15 hearty lentil and bean soups that are so good, they’ll make you excited for cold weather. Get ready to put a pot on the stove and fill your home with the most comforting smells.
The Classic & Comforting Bowls
These are the go-to recipes, the ones that feel familiar and taste like home. They are simple, classic, and always a hit.
1. Classic Lentil Soup
This is the OG. The soup that proves that a few simple ingredients can create something extraordinary. It's an earthy, savory bowl with carrots, celery, and onions, all swimming in a rich tomato broth. The key is to let it simmer for a while to let all those flavors meld together.
Ingredients:
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 cups vegetable broth
1 (15 oz) can crushed tomatoes
1 tsp dried thyme
Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery; cook until soft.
Add garlic and cook for 1 minute.
Stir in lentils, broth, tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender.
Season with salt and pepper.
2. Black Bean Soup
A perfect blend of smoky and spicy, this soup is a powerhouse of flavor. It’s thick, creamy (without any cream!), and incredibly satisfying. Topped with a dollop of sour cream or avocado, it’s a full meal.
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 (15 oz) cans black beans, rinsed
4 cups vegetable broth
1 tsp cumin
1 tsp smoked paprika
Pinch of cayenne pepper
Salt and pepper
Instructions:
Heat oil and sauté onion and bell pepper until soft.
Add garlic and cook for 1 minute.
Stir in half of the black beans, broth, and spices. Bring to a simmer.
Carefully transfer to a blender and blend until smooth.
Return to the pot, add the remaining black beans, and heat through.
3. Split Pea Soup
This soup is pure nostalgia for me. It’s thick, comforting, and hearty in a way that few other soups are. The trick is to use vegetable broth and let it cook down until the peas have almost completely dissolved, creating a creamy texture naturally.
Ingredients:
1 tbsp olive oil
1 cup dried split peas, rinsed
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cups vegetable broth
1 bay leaf
Salt and pepper
Instructions:
Heat oil and sauté onion, carrot, and celery until soft.
Add split peas, broth, and bay leaf. Bring to a boil, then reduce and simmer for 45-60 minutes, until peas are tender.
Remove bay leaf and season to taste.
The Globetrotting Bowls
Sometimes you want a soup that takes your taste buds on a trip. These recipes are inspired by flavors from around the world and are perfect for a cozy night in.
4. Creamy Red Lentil & Coconut Soup
This soup is so easy it feels like cheating. It’s got a beautiful creamy texture from the coconut milk and a hint of warm spice from ginger and curry powder. It’s light yet incredibly satisfying.
Ingredients:
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp curry powder
1 cup red lentils, rinsed
4 cups vegetable broth
1 (13.5 oz) can coconut milk
Fresh cilantro for garnish
Instructions:
Heat oil and sauté onion until soft. Add garlic and ginger; cook for 1 minute.
Stir in curry powder, then add lentils, broth, and coconut milk.
Simmer for 20-25 minutes until lentils are cooked. Garnish with cilantro.
5. Moroccan Chickpea & Vegetable Soup
Full of aromatic spices and healthy vegetables, this soup is a party in a bowl. It’s got a little bit of everything: chickpeas for protein, sweet potatoes for body, and a warm mix of spices like cinnamon and coriander.
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 sweet potato, peeled and cubed
2 cloves garlic, minced
1 (15 oz) can chickpeas, rinsed
2 1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
4 cups vegetable broth
1 (15 oz) can diced tomatoes
Fresh parsley
Instructions:
Heat oil and sauté onion and sweet potato until soft. Add garlic and spices; cook for 1 minute.
Add chickpeas, broth, and tomatoes. Bring to a simmer.
Cook for 25-30 minutes, until sweet potatoes are tender. Garnish with parsley.
6. White Bean & Kale Soup
This is the Italian-inspired soup you didn't know you needed. It's simple, elegant, and packed with flavor. The white beans become creamy, and the kale wilts down perfectly, adding a great texture and a ton of nutrients.
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can cannellini beans, rinsed and drained
4 cups vegetable broth
2 cups chopped kale
Salt and red pepper flakes
Instructions:
Sauté onion and garlic in olive oil until soft.
Add beans and broth. Bring to a simmer.
Stir in kale and cook until it’s wilted. Season with salt and red pepper flakes.
The "Use What You Have" Bowls
These are for those moments when you've got a pantry full of stuff and a vague idea of what you want. These soups are super forgiving and let you get creative.
7. Hearty Lentil & Veggie Stew
This is more of a thick stew than a soup. It’s perfect for using up whatever vegetables you have in the crisper drawer. Carrots, potatoes, and mushrooms all work great here.
Ingredients:
1 tbsp olive oil
1 cup brown lentils, rinsed
5 cups vegetable broth
2 cups chopped mixed vegetables (carrots, potatoes, mushrooms)
1 (15 oz) can diced tomatoes
1 tsp Italian seasoning
Salt and pepper
Instructions:
Heat oil in a large pot. Add vegetables and cook for 5 minutes.
Stir in lentils, broth, tomatoes, and seasoning.
Simmer for 35-45 minutes until lentils and veggies are tender.
8. Butternut Squash & White Bean Soup
A creamy, earthy soup that’s perfect for a chilly night. The natural sweetness of the squash pairs beautifully with the mild, creamy white beans. It’s like fall in a bowl.
Ingredients:
1 small butternut squash, cubed
1 onion, chopped
1 (15 oz) can cannellini beans, rinsed
4 cups vegetable broth
1 tsp sage
Salt and pepper
Instructions:
Roast or steam the butternut squash until soft.
Sauté onion in a pot. Add squash, beans, broth, and sage. Bring to a simmer.
Use an immersion blender to partially blend, leaving some chunks for texture.
9. Mexican-Inspired Pinto Bean Soup
This soup is vibrant, zesty, and so full of flavor. The pinto beans become incredibly creamy, and the combination of corn, bell peppers, and chili powder gives it a fantastic kick.
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 (15 oz) can pinto beans, rinsed
1 (15 oz) can corn
4 cups vegetable broth
1 tbsp chili powder
1 tsp cumin
Lime wedges and cilantro for serving
Instructions:
Sauté onion, bell pepper, and garlic.
Stir in spices. Add beans, corn, and broth.
Simmer for 20 minutes. Serve with a squeeze of lime and cilantro.
10. Potato & Green Lentil Soup
This soup is thick and ultra-comforting. The potatoes break down a little, adding body and creaminess, while the green lentils hold their shape and provide a wonderful texture.
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 potatoes, peeled and cubed
1 cup green lentils, rinsed
4 cups vegetable broth
1 tsp dried rosemary
Salt and pepper
Instructions:
Sauté onion in oil.
Add potatoes, lentils, broth, and rosemary.
Simmer for 40-50 minutes, until potatoes and lentils are tender. Season.
The Quick & Easy Fixes
For those nights when you want something homemade but you have zero energy. These soups come together in 30 minutes or less.
11. Creamy Tomato & Lentil Soup
This one is a fantastic alternative to classic tomato soup. The lentils add a protein boost and a great texture, turning it into a real meal.
Ingredients:
1 tbsp olive oil
1 can crushed tomatoes
1/2 cup red lentils, rinsed
3 cups vegetable broth
1 tsp basil
Instructions:
Add all ingredients to a pot.
Bring to a boil, then reduce and simmer for 20 minutes until lentils are cooked.
12. Speedy Minestrone Soup
Classic minestrone gets a speed boost with canned beans and small pasta. It’s perfect for using up those leftover veggies in your fridge.
Ingredients:
1 tbsp olive oil
1 cup chopped veggies (carrots, zucchini, spinach)
1 (15 oz) can cannellini beans
1 (15 oz) can diced tomatoes
4 cups vegetable broth
1 cup small pasta
Instructions:
Sauté veggies in oil.
Add beans, tomatoes, and broth. Bring to a boil.
Add pasta and cook until tender.
13. Curried Chickpea Soup
This is an aromatic, flavorful soup that comes together in a flash. Curry powder does all the heavy lifting, so you just need to throw everything in a pot.
Ingredients:
1 tbsp olive oil
1 tbsp curry powder
1 (15 oz) can chickpeas
3 3 cups vegetable broth
1 (13.5 oz) can coconut milk
Instructions:
Sauté curry powder in oil for 30 seconds.
Add chickpeas, broth, and coconut milk.
Simmer for 15 minutes.
14. Hearty Cannellini Bean & Kale Soup
Another simple, Italian-inspired soup. The cannellini beans are so creamy, and the kale adds a beautiful color and a ton of nutrition.
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 (15 oz) can cannellini beans
4 cups vegetable broth
2 cups chopped kale
Instructions:
Sauté onion in oil.
Add beans and broth.
Bring to a simmer. Add kale and cook until wilted.
15. Simple Red Bean & Corn Soup
This is a fun, easy soup that's a little different from the others. It's got a nice texture from the beans and a pop of sweetness from the corn.
Ingredients:
1 tbsp olive oil
1 (15 oz) can red kidney beans, rinsed
1 (15 oz) can corn
3 cups vegetable broth
1 tsp chili powder
Instructions:
Heat oil and stir in chili powder.
Add beans, corn, and broth.
Simmer for 15 minutes to let flavors combine.
So there you have it. Fifteen different ways to enjoy a warm, hearty, and satisfying bowl of soup this fall. Whether you’re looking for a quick weeknight dinner or a comforting weekend project, there’s a recipe on this list for you. Now, go get cooking. Your future self will be so glad you did.
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