Vegetarian Bean Soup
Warm up your soul with this hearty and nutritious Vegetarian Bean Soup, a perfect one-pot meal that's as wholesome as it is delicious. Loaded with three varieties of protein-packed beans—kidney, black, and white—and a vibrant medley of fresh vegetables, this soup offers deep, earthy flavors enhanced by aromatic spices like cumin, smoked paprika, and thyme. The rich tomato-based broth is brightened with a splash of lemon juice and fresh parsley for a zesty finish, while tender spinach adds a nutrient boost. Ready in just 45 minutes, this satisfying vegan recipe is ideal for meal prep or a comforting weeknight dinner. Pair it with crusty bread for dipping and enjoy a filling, plant-based dish that’s sure to become a family favorite. Keywords: Vegetarian Bean Soup, vegan soup recipe, healthy bean soup, one-pot meal, protein-packed soup.
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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
- 6 cups vegetable broth
- 1 15-ounce can diced tomatoes, canned
- 1 15-ounce can kidney beans, canned, drained and rinsed
- 1 15-ounce can black beans, canned, drained and rinsed
- 1 15-ounce can white beans (cannellini or navy beans), canned, drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 cups baby spinach leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the vegetable broth and add the canned diced tomatoes, kidney beans, black beans, and white beans.
Add the bay leaf, dried thyme, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Remove the bay leaf from the soup and discard it.
Stir in the baby spinach and let it wilt, about 1-2 minutes.
Add the chopped parsley and lemon juice, stirring to combine.
Serve the soup hot, accompanied by crusty bread or crackers if desired.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7830 mg | 340% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 48.1 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 7220 mg | 154% | |
*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.
