Three Bean and a Pea Soup
Warm up with a hearty and wholesome bowl of Three Bean and a Pea Soup, a nutritious medley of flavors that’s as satisfying as it is simple to make. Packed with a trio of protein-rich beans—black beans, kidney beans, and cannellini beans—and the sweetness of vibrant green peas, this veggie-forward recipe is a celebration of texture and taste. Aromatic garlic, onions, carrots, and celery form the flavorful base, while a touch of dried thyme, oregano, and ground cumin infuses every spoonful with cozy, warming spices. Ready in under an hour, this fiber-filled soup is perfect for meal prep or feeding a hungry crowd, serving six hearty portions. Garnish with fresh parsley and a squeeze of lemon for a bright, zesty finish. Ideal for plant-based diets and easily customizable, it's a go-to option for healthy and comforting dinners. Keywords: three bean soup, plant-based recipes, hearty vegetable soup, easy healthy meal, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 6 cups vegetable broth
- 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 cup frozen green peas
- 1 14-ounce can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic, diced carrot, and diced celery, cooking for another 4–5 minutes until the vegetables begin to soften.
Pour in the vegetable broth and bring it to a gentle boil.
Add the black beans, kidney beans, cannellini beans, frozen peas, and diced tomatoes, stirring well to combine.
Stir in the dried thyme, dried oregano, ground cumin, salt, and black pepper.
Reduce the heat to low and let the soup simmer for 25 minutes, stirring occasionally.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8122 mg | 353% | |
| Total Carbohydrate | 361.5 g | 131% | |
| Dietary Fiber | 108.1 g | 386% | |
| Total Sugars | 60.1 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 8530 mg | 181% | |
*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.
