Mixed Bean Soup

Warm up your kitchen and your soul with this hearty Mixed Bean Soup, a nourishing and flavorful recipe packed with protein-rich dried beans like kidney beans, chickpeas, and black beans. This wholesome soup starts with a savory base of sautéed onions, carrots, and celery, enhanced with aromatic garlic and a medley of spices like cumin, paprika, and thyme. Simmered to perfection in a rich vegetable broth with tangy diced tomatoes, this one-pot wonder offers tender beans in every spoonful. Perfect for meal prep, this vegan and gluten-free dish delivers comfort in just 90 minutes. Garnish with fresh parsley and pair with crusty bread for a satisfying, wholesome meal that’s made to impress.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 cup dried mixed beans (e.g., kidney beans, chickpeas, black beans, navy beans, etc.)
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Rinse the dried mixed beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight or for at least 8 hours. Drain and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the soaked and drained beans to the pot, along with the vegetable broth, canned diced tomatoes, bay leaf, ground cumin, paprika, dried thyme, salt, and black pepper. Stir well to combine.

Step 6

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 60–75 minutes, or until the beans are tender.

Step 7

Stir the soup occasionally and check to ensure the beans do not stick to the bottom of the pot. Add more broth or water if the soup starts to become too thick.

Step 8

Once the beans are fully cooked and tender, taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 9

Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or a side salad.

Nutrition Facts

Serving size	2508.5 grams (2508.5g)

Amount per serving	% Daily Value*
Calories	1822

Total Fat 56.50g	72%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 10.30g
Cholesterol 8mg	3%
Sodium 6504mg	283%
Total Carbohydrate 262.80g	96%
Dietary Fiber 65.40g	234%
Total Sugars 51.70g
Protein 76.00g	152%

Vitamin D 0IU	0%
Calcium 699mg	54%
Iron 24mg	133%
Potassium 7061mg	150%

*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: 27.3%

Protein: 16.3%

Carbs: 56.4%