Four Bean Soup
Warm, hearty, and packed with plant-based protein, this Four Bean Soup is the ultimate comfort food for busy weeknights or cozy weekends. Featuring a blend of black beans, kidney beans, cannellini beans, and garbanzo beans, this nutrient-rich soup is simmered with aromatic vegetables like onion, carrots, and celery, then seasoned with earthy spices like cumin, oregano, and paprika. A hint of crushed tomatoes and vegetable broth creates a flavorful, savory base, while a sprinkle of fresh parsley adds a pop of color and brightness to each bowl. Ready in under an hour and perfect for meal prep, this vegan and gluten-free soup is satisfying, delicious, and sure to become a family favorite. Serve it with crusty bread or a side salad for a wholesome, crowd-pleasing meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 1 15-ounce can canned garbanzo beans (chickpeas), rinsed and drained
- 1 15-ounce can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the black beans, kidney beans, cannellini beans, and garbanzo beans to the pot, stirring to combine.
Pour in the crushed tomatoes and vegetable broth.
Add the oregano, cumin, paprika, bay leaf, salt, and black pepper. Stir to incorporate the seasonings evenly.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, allowing the flavors to meld.
Remove the bay leaf from the pot and discard.
Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7404 mg | 322% | |
| Total Carbohydrate | 438.3 g | 159% | |
| Dietary Fiber | 126.9 g | 453% | |
| Total Sugars | 71.1 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1105 mg | 85% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 9070 mg | 193% | |
*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.
