Low Fat Hearty Bean and Vegetable Soup
Warm up with a bowl of Low Fat Hearty Bean and Vegetable Soup, a wholesome recipe brimming with flavor and nutrition. Packed with an array of vibrant vegetables like zucchini, red bell peppers, carrots, and celery, alongside three hearty types of beans—black, kidney, and cannellini—this soup delivers a satisfying mix of textures and plant-based protein. Seasoned with fragrant thyme and oregano, and simmered in a rich vegetable broth and diced tomatoes, it’s the perfect low-fat, nutrient-dense option for a comforting meal. Ready in just an hour, this easy-to-make soup is ideal for meal prepping or serving a crowd, with fresh parsley adding a bright, herbal finish to every bowl. Whether you're looking for a vegetarian delight, a healthy dinner, or a filling soup for chilly days, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned black beans
- 1 15-ounce can canned kidney beans
- 1 15-ounce can canned cannellini beans
- 1 medium zucchini
- 1 red bell pepper
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and finely chop the onion, carrots, and celery. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes or until the vegetables start to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir to combine.
Drain and rinse the black beans, kidney beans, and cannellini beans. Add them to the pot.
Chop the zucchini and red bell pepper into bite-sized pieces and add them to the pot.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper to the soup.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.
Remove the bay leaf. Taste the soup and adjust the seasoning if necessary.
Serve hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 11890 mg | 517% | |
| Total Carbohydrate | 409.1 g | 149% | |
| Dietary Fiber | 126.5 g | 452% | |
| Total Sugars | 65.8 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 9805 mg | 209% | |
*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.
