Three Bean and a Pea Soup

Warm up with a hearty and wholesome bowl of Three Bean and a Pea Soup, a nutritious medley of flavors that’s as satisfying as it is simple to make. Packed with a trio of protein-rich beans—black beans, kidney beans, and cannellini beans—and the sweetness of vibrant green peas, this veggie-forward recipe is a celebration of texture and taste. Aromatic garlic, onions, carrots, and celery form the flavorful base, while a touch of dried thyme, oregano, and ground cumin infuses every spoonful with cozy, warming spices. Ready in under an hour, this fiber-filled soup is perfect for meal prep or feeding a hungry crowd, serving six hearty portions. Garnish with fresh parsley and a squeeze of lemon for a bright, zesty finish. Ideal for plant-based diets and easily customizable, it's a go-to option for healthy and comforting dinners. Keywords: three bean soup, plant-based recipes, hearty vegetable soup, easy healthy meal, vegetarian dinner ideas.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 celery stalk, diced
• 6 cups vegetable broth
• 1 15-ounce can canned black beans, rinsed and drained
• 1 15-ounce can canned kidney beans, rinsed and drained
• 1 15-ounce can canned cannellini beans, rinsed and drained
• 1 cup frozen green peas
• 1 14-ounce can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 pieces lemon wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3–4 minutes until softened.

Step 3

Stir in the minced garlic, diced carrot, and diced celery, cooking for another 4–5 minutes until the vegetables begin to soften.

Step 4

Pour in the vegetable broth and bring it to a gentle boil.

Step 5

Add the black beans, kidney beans, cannellini beans, frozen peas, and diced tomatoes, stirring well to combine.

Step 6

Stir in the dried thyme, dried oregano, ground cumin, salt, and black pepper.

Step 7

Reduce the heat to low and let the soup simmer for 25 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning as needed.

Step 9

Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.

Nutrition Facts

Serving size	3787.3 grams (3787.3g)

Amount per serving	% Daily Value*
Calories	2245

Total Fat 48.30g	62%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 8122mg	353%
Total Carbohydrate 361.50g	131%
Dietary Fiber 108.10g	386%
Total Sugars 60.10g
Protein 112.60g	225%

Vitamin D 0IU	0%
Calcium 1033mg	79%
Iron 37mg	207%
Potassium 8530mg	181%

*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: 18.6%

Protein: 19.3%

Carbs: 62.0%