Hearty Three-Bean Vegan Vegetable Soup
This wholesome vegan soup is packed with protein and healthy vegetable goodness! It is a perfect soup on those cold snowy days!
Servings: 4
Calories: 553kcal
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!
Notes
To make note, this recipe will serve a hearty 4 servings and up to 5 servings.
Nutrition
Calories: 553kcal | Carbohydrates: 81g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 2807mg | Potassium: 1557mg | Fiber: 21g | Sugar: 6g | Vitamin A: 7705IU | Vitamin C: 45mg | Calcium: 236mg | Iron: 8mg