Vegan Hearty Bean Soup
Warm, nourishing, and packed with plant-based goodness, this Vegan Hearty Bean Soup is the perfect comfort food for any season. Loaded with kidney beans, black beans, and pinto beans, it delivers a protein-rich boost while a medley of fresh vegetables, including kale, carrots, and celery, provides vibrant flavors and wholesome nutrients. Aromatic herbs like thyme, oregano, and rosemary, paired with a splash of bright lemon juice, create a deeply satisfying, savory broth. Ready in under an hour and easy to make in one pot, this hearty soup is an ideal choice for a healthy family dinner or meal prep. Pair it with crusty bread for a complete, vegan-friendly dining experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 medium, sliced carrots
- 2 medium, sliced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 14.5 ounces (1 can) canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon dried rosemary
- 1 whole bay leaf
- 15 ounces (1 can), drained and rinsed canned kidney beans
- 15 ounces (1 can), drained and rinsed canned black beans
- 15 ounces (1 can), drained and rinsed canned pinto beans
- 3 cups, chopped kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
Pour in the vegetable broth and canned diced tomatoes, bringing the mixture to a boil.
Add the thyme, oregano, rosemary, and bay leaf to the pot.
Stir in the kidney beans, black beans, and pinto beans. Reduce the heat to a simmer.
Let the soup simmer for 20 minutes, allowing the flavors to meld together.
Add the chopped kale, salt, and pepper. Simmer for an additional 5 minutes until the kale is wilted.
Remove the bay leaf and stir in the lemon juice.
Taste and adjust seasoning as needed with more salt and pepper.
Serve hot with your favorite crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 79.6 g | 284% | |
| Total Sugars | 17.3 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 24.2 mg | 135% | |
| Potassium | 5023 mg | 107% | |
*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.
