This wholesome vegan vegetable soup has three variety of beans and packed with protein and healthy vegetable goodness! It is a perfect soup on those cold snowy days!
This soup was inspired by an article I read recently about a family who lives in Sardinia, Italy and ate the exact same meal every day at lunch. It was a three bean minestrone soup with sourdough bread. The article goes on to say, the nine siblings were also known as the world’s longest lived family. They were given the honor of being in the 2012 Guinness World Record of the highest combined age of 818 years!
After reading the article, I knew I had to make a soup that consisted of three different types of beans. This family only confirms and reinforces the benefits of eating beans on a regular basis and how it impacts on our health and longevity. I chose not to make a minestrone soup but rather a hearty soup without the pasta and replaced pinto beans with black beans.
Beans are one of the best ingredients to add to soups and stews. Why…they are one of the most nutritious ingredients to add to a recipe and they are so satisfying. To know you just ate a meal that is so healthy for you will only inspiring you to make more wholesome meals like this!
If I can, I love to add beans to my meals and in this recipe I went with cannellini beans, garbanzo beans and black beans. I am sensitive to kidney beans and will often replace them with black beans. For this soup, I included fall/winter vegetables, herbs, potatoes, kale and parsley. It is absolutely DELICIOUS!!
WHY MAKE THIS RECIPE...
- A wholesome and satisfying soup that can substitute for a meal
- It is highly nutritious and loaded with vitamins and minerals
- Your digestion system will love you!
- So flavourful, so hearty and so delicious
- An easy recipe you can make any day of the week
- A heart warming meal your whole family will love!
INGREDIENTS
- Extra virgin olive oil: recommend a good quality evoo
- Onion
- Garlic
- Carrots
- Celery
- Fire roasted diced tomatoes: or crushed tomatoes are a good option and regular crushed tomatoes can be substitued
- Vegetable broth: staying it vegan style, however a chicken broth can be substituted
- Herbs: fresh thyme and rosemary
- Seasonings: sea salt or Himalayan salt and pepper
- Black beans: these were my choice of beans for this soup, you can replace them with kidney, pinto and/or navy beans
- Garbanzo beans
- Cannellini beans
- Kale
- Parsley
HOW TO MAKE THIS DELICIOUS SOUP
This soup is as easy as 1-2-3, prep your vegetables before starting to cook, drain and rinse the beans and remove the leaves from the kale stems and wash thoroughly. By prepping ahead and have ingredients ready, makes your life easy and putting a recipe together at a timely fashion.
Heat olive oil in a Dutch oven or large pot over medium heat and sauté onion for 5 minutes until slightly softened and transparent.
Stir in garlic, carrots, celery and potatoes, cook for another 5 minutes.
Add tomatoes, broth, bay leaves, thyme, rosemary, salt and pepper. Bring to a boil and reduce heat to low and simmer for 40-45 minutes.
After 20 minutes of cooking, add the beans, continue cooking for another 20 minutes. Add kale and most of the parsley for the last 5 minutes of cooking time. Adjust seasonings at this time. Garnish with parsley and serve with sourdough bread. ENJOY!!
This soup is so satisfying, hearty and loaded with fall/winter vegetables and the three types of beans provides the protein we look for in a meal. The fresh herbs offers a light earthy flavour.
STORE
Store this delicious soup in an air tight container in the refrigerator for up to 4-5 days. Any leftover can be put into the freezer for up to 5 months.
DID YOU MAKE THIS RECIPE….
Don’t forget to comment and rate this recipe….we love to hear your feedback and suggestions.
Hearty Three-Bean Vegan Vegetable Soup
Equipment
- Dutch oven
Ingredients
- 4 tbsp extra virgin olive oil
- 1 onion, chopped
- 4 garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1-14 oz organic fire roasted diced tomatoes
- 5 cups vegetable broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1½ tsp sea salt
- pepper
- 1-15 oz can black beans, drained and rinsed
- 1-15 oz garbanzo beans, drained and rinsed
- 1-15 oz cannellini beans, drained and rinsed
- 3 cups kale, torn leaves from stems
- 1/4 cup parsley, roughly chopped
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat and sauté onion for 5 minutes until slightly softened and transparent. Stir in garlic, carrots, celery and potatoes, cook for another 5 minutes.
- Add tomatoes, broth, bay leaves, thyme, rosemary, salt and pepper. Bring to a boil and reduce heat to low and simmer for 40-45 minutes.
- After 20 minutes of cooking, add the beans variety of beans, continue cooking for another 20 minutes. Add kale and most of the parsley for the last 5 minutes of cooking time. Adjust seasonings at this time.
- Serve with sourdough bread. Enjoy!
