Fabulous Bean Soup

Warm, hearty, and packed with flavor, this Fabulous Bean Soup is a comforting dish that will quickly become a household favorite. Bursting with the goodness of three types of beans—kidney, cannellini, and black beans—this recipe delivers a rich source of protein and fiber in every bite. Sautéed vegetables, fragrant garlic, and a medley of spices like smoked paprika and cumin create a deeply satisfying base, while a splash of zesty lemon juice and tender greens like spinach or kale add a refreshing, vibrant finish. Perfect for cozy weeknight dinners or meal prepping, this one-pot soup is both easy to prepare and big on flavor. Serve it with a sprinkle of fresh parsley for a delightful garnish, and enjoy a wholesome, vegan-friendly meal that’s as nutritious as it is delicious.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned cannellini beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups spinach or kale, chopped
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Add the minced garlic, dried thyme, cumin, and smoked paprika. Sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the canned diced tomatoes, vegetable broth, kidney beans, cannellini beans, and black beans.

Step 5

Add the bay leaf, salt, and black pepper. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.

Step 7

Remove and discard the bay leaf.

Step 8

Stir in the chopped spinach or kale and cook for an additional 5 minutes, or until the greens are wilted.

Step 9

Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.

Step 10

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	3743.4 grams (3743.4g)

Amount per serving	% Daily Value*
Calories	2261

Total Fat 60.00g	77%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 10.50g
Cholesterol 8mg	3%
Sodium 8323mg	362%
Total Carbohydrate 341.30g	124%
Dietary Fiber 102.40g	366%
Total Sugars 52.20g
Protein 108.40g	217%

Vitamin D 0IU	0%
Calcium 1142mg	88%
Iron 39mg	218%
Potassium 9010mg	192%

*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.

Source of Calories

Fat: 23.1%

Protein: 18.5%

Carbs: 58.4%