Three Bean Soup
Warm up with a hearty and wholesome bowl of Three Bean Soup, a comforting recipe packed with plant-based protein and vibrant flavors. This nutrient-rich soup features a medley of kidney beans, black beans, and cannellini beans, combined with a savory mix of sautéed vegetables like onion, carrot, and celery. Bold spices including cumin, paprika, and oregano elevate the dish, while diced tomatoes and vegetable broth create a perfectly balanced, tomato-infused base. Ready in just 45 minutes and ideal for meal prep or feeding a crowd, this one-pot wonder is as simple as it is satisfying. Garnish with fresh parsley for a burst of color and serve it with crusty bread or a side salad for a complete and cozy meal. Perfect for vegetarians, vegans, and anyone seeking a delicious, healthy soup recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the canned kidney beans, black beans, cannellini beans, diced tomatoes (with their juice), and vegetable broth to the pot. Stir well to combine.
Season the soup with ground cumin, paprika, dried oregano, salt, and black pepper. Stir to distribute the spices.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7154 mg | 311% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 94.0 g | 336% | |
| Total Sugars | 44.0 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 7575 mg | 161% | |
*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.
