Hearty Three-Bean Vegan Vegetable Soup

Hearty Three-Bean Vegan Vegetable Soup

5 from 1 vote

This wholesome vegan soup is packed with protein and healthy vegetable goodness! It is a perfect soup on those cold snowy days!

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4

Course: Soup

Calories: 553

Ingredients Equipment Method Nutrition Notes

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

Equipment

Dutch oven
colander

Method

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!

Nutrition

Calories: 553kcalCarbohydrates: 81gProtein: 23gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 2807mgPotassium: 1557mgFiber: 21gSugar: 6gVitamin A: 7705IUVitamin C: 45mgCalcium: 236mgIron: 8mg

Notes

To make note, this recipe will serve a hearty 4 servings and up to 5 servings.

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