Has Bean Soup Now It's Dinner

Warm up your weeknight dinner routine with "Has Bean Soup Now It's Dinner," a hearty, comforting blend of three types of beans—kidney, black, and cannellini—simmered in a fragrant vegetable broth with aromatic spices like cumin, smoked paprika, and thyme. Loaded with wholesome vegetables like carrots, celery, and spinach, this protein-packed soup is as nutritious as it is flavorful. In just 50 minutes, you can create a satisfying, one-pot marvel perfect for cozy family meals or meal prepping. Serve it with a side of crusty bread to soak up the rich, savory broth, and don't forget the parsley garnish for a fresh, vibrant finish. This vegan bean soup recipe is simple, hearty, and sure to become a go-to for healthy comfort food lovers!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalk, diced
• 4 cloves garlic cloves, minced
• 14 ounces canned diced tomatoes
• 4 cups vegetable broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned cannellini beans, drained and rinsed
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons fresh parsley, chopped
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the canned diced tomatoes (with their juices) to the pot and stir to combine.

Step 5

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

Step 6

Add the kidney beans, black beans, and cannellini beans to the pot. Stir to distribute evenly.

Step 7

Drop in the bay leaf and sprinkle in the dried thyme, cumin, smoked paprika, salt, and black pepper. Stir well.

Step 8

Lower the heat to a simmer and cover the pot. Let the soup cook for 25 minutes, stirring occasionally to prevent sticking.

Step 9

Remove the bay leaf from the pot and discard.

Step 10

Stir in the baby spinach and cook for 2-3 minutes, until wilted.

Step 11

Taste the soup and adjust seasoning if needed.

Step 12

Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side if desired.

Nutrition Facts

Serving size	(3679.2g)

Amount per serving	% Daily Value*
Calories	3129.7

Total Fat 69.1g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 8.9g
Cholesterol 7.9mg	0%
Sodium 9290.2mg	0%
Total Carbohydrate 508.1g	0%
Dietary Fiber 103.3g	0%
Total Sugars 52.3g
Protein 133.7g	0%

Vitamin D 0IU	0%
Calcium 1187.0mg	0%
Iron 45.9mg	0%
Potassium 7975.6mg	0%

*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: 19.5%

Protein: 16.8%

Carbs: 63.7%