Hot Healthy Bean Soup
Warm up your day with a bowl of Hot Healthy Bean Soup – a hearty, nutrient-packed recipe that’s as comforting as it is nutritious. Perfect for chilly evenings or when you’re craving a wholesome meal, this soup combines a vibrant medley of kidney beans, black beans, and cannellini beans simmered in a rich vegetable broth infused with smoky paprika, cumin, and thyme. Loaded with fresh vegetables like carrots, celery, and spinach (optional), this one-pot wonder is both satisfying and packed with fiber, protein, and flavor. Ready in just 45 minutes, it’s a gluten-free, plant-based option that’s perfect for meal prep or serving a crowd. Garnished with fresh parsley and a bright squeeze of lemon, this soup will leave you feeling nourished and delighted.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked or canned kidney beans, drained and rinsed
- 1 cup cooked or canned black beans, drained and rinsed
- 1 cup cooked or canned cannellini beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups fresh spinach or kale (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon wedge (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the canned diced tomatoes (with their juices) and stir well.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and add the kidney beans, black beans, and cannellini beans.
Stir in the bay leaf, dried thyme, smoked paprika, ground cumin, salt, and ground black pepper.
Simmer the soup uncovered for 20 minutes, stirring occasionally.
If using spinach or kale, stir it into the soup during the last 5 minutes of cooking until wilted.
Remove the bay leaf and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped parsley.
Serve hot, optionally with a squeeze of fresh lemon juice for added brightness.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6791 mg | 295% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 43.4 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6579 mg | 140% | |
*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.
