Several Bean Soup
Warm, hearty, and bursting with flavor, Several Bean Soup is the ultimate comfort food that's as nutritious as it is delicious. This wholesome recipe combines a medley of beans—including pinto, kidney, black, and garbanzo beans—infused with aromatic vegetables like onion, carrots, and celery. A rich broth seasoned with smoked paprika, cumin, and thyme brings depth to every spoonful, while optional kale or spinach adds a touch of vibrant greenery. Perfect for weeknight dinners or meal-prep, this one-pot wonder is ready in under an hour and makes enough to serve six. Top it off with a sprinkle of fresh parsley for a pop of color and freshness. Packed with plant-based protein and fiber, this easy bean soup is a healthy, satisfying choice for chilly days. Try it today for a cozy, wholesome meal your whole family will love!
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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
- 4 cups canned mixed beans (pinto, kidney, black, garbanzo), rinsed and drained
- 1 15-ounce can canned diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups kale or spinach leaves (optional), chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the mixed beans, diced tomatoes (with their juice), vegetable broth, bay leaf, dried thyme, smoked paprika, cumin, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then lower the heat to a simmer.
Cover the pot and let the soup simmer for 25-30 minutes, stirring occasionally to prevent sticking.
If using kale or spinach, stir it into the soup during the last 5 minutes of cooking until the greens are wilted.
Remove the bay leaf and taste the soup, adjusting seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7117 mg | 309% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 76.0 g | 271% | |
| Total Sugars | 45.2 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 881 mg | 68% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 7010 mg | 149% | |
*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.
