Fabulous Bean Soup
Warm, hearty, and packed with flavor, this Fabulous Bean Soup is a comforting dish that will quickly become a household favorite. Bursting with the goodness of three types of beans—kidney, cannellini, and black beans—this recipe delivers a rich source of protein and fiber in every bite. Sautéed vegetables, fragrant garlic, and a medley of spices like smoked paprika and cumin create a deeply satisfying base, while a splash of zesty lemon juice and tender greens like spinach or kale add a refreshing, vibrant finish. Perfect for cozy weeknight dinners or meal prepping, this one-pot soup is both easy to prepare and big on flavor. Serve it with a sprinkle of fresh parsley for a delightful garnish, and enjoy a wholesome, vegan-friendly meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach or kale, chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic, dried thyme, cumin, and smoked paprika. Sauté for another 1-2 minutes until fragrant.
Stir in the canned diced tomatoes, vegetable broth, kidney beans, cannellini beans, and black beans.
Add the bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
Remove and discard the bay leaf.
Stir in the chopped spinach or kale and cook for an additional 5 minutes, or until the greens are wilted.
Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8323 mg | 362% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 102.4 g | 366% | |
| Total Sugars | 52.2 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1142 mg | 88% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 9010 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
