Heart-Healthy Hearty Bean Soup

Nourish your body and soul with this Heart-Healthy Hearty Bean Soup, a comforting bowl of goodness loaded with fresh vegetables, nutrient-packed beans, and aromatic herbs. This wholesome recipe brings together a medley of black beans, kidney beans, and cannellini beans simmered with vibrant carrots, celery, and bell peppers in a savory low-sodium vegetable broth. Infused with thyme, oregano, and a dash of fresh lemon juice, this soup offers a punch of flavor without added salt. A final touch of leafy spinach and parsley elevates both the taste and nutrition of this simple, one-pot wonder. Ready in under an hour and perfect for meal prep, this heart-healthy soup is a satisfying weeknight dinner that’s as nourishing as it is delicious.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 3 medium carrots
• 2 large celery stalks
• 1 medium red bell pepper
• 1 14-ounce can canned diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 15-ounce can canned low-sodium black beans
• 1 15-ounce can canned low-sodium kidney beans
• 1 15-ounce can canned low-sodium cannellini beans
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 2 cups fresh spinach
• 0.25 cup fresh parsley
• 2 tablespoons fresh lemon juice

Directions

Step 1

Heat a large pot over medium heat and add olive oil.

Step 2

Finely chop the onion and mince the garlic. Add them to the pot, stirring occasionally, and sauté for about 5 minutes or until the onion is translucent.

Step 3

While the onion and garlic cook, peel and slice the carrots, and chop the celery and red bell pepper. Add these vegetables to the pot and continue to sauté for another 5 minutes.

Step 4

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Step 5

Drain and rinse the black beans, kidney beans, and cannellini beans. Add them to the pot.

Step 6

Add the bay leaf, thyme, oregano, and black pepper into the soup and stir well.

Step 7

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

Step 8

Roughly chop the fresh spinach and parsley. After 25 minutes of simmering, add the spinach and parsley to the pot.

Step 9

Finally, add the lemon juice and stir. Cook for an additional 5 minutes to allow the spinach to wilt.

Step 10

Remove the bay leaf before serving.

Step 11

Ladle the soup into bowls and serve hot.

Nutrition Facts

Serving size	(3290.0g)

Amount per serving	% Daily Value*
Calories	1676.4

Total Fat 32.6g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 7.9mg	0%
Sodium 2352.6mg	0%
Total Carbohydrate 272.1g	0%
Dietary Fiber 85.8g	0%
Total Sugars 44.1g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 888.0mg	0%
Iron 30.0mg	0%
Potassium 6713.7mg	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: 17.2%

Protein: 19.1%

Carbs: 63.7%