If you’re looking for a plant-based soup that’s rich, filling, and bursting with wholesome flavor, this Freekeh Bean Vegetable Soup is the one to try.
Packed with beans, hearty grains, and loads of vegetables, it’s a warm bowl of comfort you can feel great about.
Why I Love This Recipe
Hearty and nourishing – Freekeh and white beans provide fiber and protein to keep you full.
Bold, tomato-rich flavor – A vegetable broth simmered with herbs and tomatoes for deep flavor.
Big batch friendly – Makes plenty for meal prep or freezing.
Plant-based goodness – 100% vegan with no compromise on taste.
Customizable – Easy to adapt with your favorite grains or vegetables.
What You’ll Need (Ingredient Highlights)
Cracked freekeh – An ancient grain with nutty flavor and satisfying chew.
White beans – Creamy and mild, adding body and protein.
Onion, garlic, leek, carrots, celery root – The aromatic base for the soup.
Diced tomatoes & tomato paste – Adds umami and rich body.
Spices and herbs – Marjoram, oregano, paprika, onion powder, smoked salt.
Fresh parsley – A finishing herb to brighten the dish.
Pro Tips Before You Start
Soak freekeh overnight for quicker cooking and better texture.
Dice veggies uniformly so they cook evenly.
Use a large stockpot – this recipe yields a generous batch.
Don’t skip the tomato paste – it builds deep, savory flavor.
Adjust seasoning after simmering for perfect balance.
How to Make Freekeh Bean Vegetable Soup
Step 1: Soak the Freekeh
Pulse the cracked freekeh briefly in a high-speed blender, then soak it in vegetable broth overnight.
Step 2: Sauté the Aromatics
In a large soup pot, add a splash of water and sauté the diced onions and minced garlic until fragrant.
Step 3: Add the Vegetables
Stir in the chopped leeks, carrots, and celery root.
Cook for a few minutes until they start to soften.
Step 4: Add Remaining Ingredients
Add the white beans, diced tomatoes, tomato paste, soaked freekeh, vegetable stock, and all the herbs and spices.
Step 5: Simmer
Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the freekeh is tender.
Step 6: Finish and Serve
Taste and adjust seasonings.
Serve hot, garnished with freshly chopped parsley.
What to Serve It With
Crusty sourdough bread
Garlic toast or pita
Simple green salad with vinaigrette
Roasted potatoes or sweet potatoes
Variations / Substitutions
Use chickpeas or kidney beans if white beans aren’t available
Swap freekeh for brown rice or quinoa for a gluten-free version
Add leafy greens like spinach or kale near the end
Make it spicy with red pepper flakes or hot sauce
Blend part of the soup for a thicker consistency
Storage & Leftover
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Cool completely, then freeze for up to 2 months.
Reheat: On the stovetop or microwave, adding water as needed.
Repurpose: Use as a base for grain bowls or a filling stew.
FAQs
Can I use canned beans?
Yes, just drain and rinse them before using.
Do I have to soak freekeh overnight?
It’s highly recommended for better texture and faster cooking.
What is freekeh?
Freekeh is a roasted green wheat grain with a nutty flavor and chewy texture.
What can I use instead of celery root?
Try using extra carrots or parsnip.
Is this soup vegan?
Yes, it’s 100% plant-based.
Can I use a slow cooker?
Yes, cook on low for 6–7 hours.
How can I make this soup creamier?
Blend part of it or stir in unsweetened plant milk at the end.
Final Thoughts
This Freekeh Bean Vegetable Soup is exactly the kind of cozy, nourishing dish I turn to when I need something wholesome yet hearty.
It checks all the boxes: flavor, texture, nutrition, and simplicity.
Whether you’re cooking for a crowd or prepping lunch for the week, this one-pot wonder won’t let you down.
