Three Bean Vegetable Soup
Warm up your weeknight dinners with this hearty and nutritious Three Bean Vegetable Soup, a one-pot wonder that's packed with bold flavors and wholesome ingredients. This vegan and gluten-free soup features a medley of protein-rich kidney, black, and cannellini beans, paired with vibrant vegetables like zucchini, carrots, and celery, all simmered in an herby, cumin-spiced broth. Perfect for meal prep, this comforting soup comes together in just 50 minutes and yields six generous servings. Whether you're looking for a healthy weeknight dinner or a satisfying make-ahead lunch, this three bean soup is a delicious, vegetable-packed recipe that will leave you feeling nourished and satisfied. Serve it with fresh parsley for an added burst of flavor or your favorite crusty bread for the ultimate cozy meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 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 medium zucchini, diced
- 1 cup frozen corn
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 more minute, stirring constantly to prevent burning.
Stir in the canned diced tomatoes (with their juices) and cook for 2 minutes to allow the flavors to meld.
Pour in the vegetable broth and bring the soup to a gentle boil.
Add the kidney beans, black beans, and cannellini beans to the pot along with the diced zucchini and frozen corn.
Stir in the oregano, thyme, cumin, bay leaf, salt, and black pepper. Mix well.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, stirring occasionally.
Remove the bay leaf before serving.
Taste the soup and adjust seasoning if needed, adding more salt or pepper to your preference.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm!
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8158 mg | 355% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 104.3 g | 372% | |
| Total Sugars | 59.7 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 8884 mg | 189% | |
*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.
