Vegetarian Bean Soup

Warm up your soul with this hearty and nutritious Vegetarian Bean Soup, a perfect one-pot meal that's as wholesome as it is delicious. Loaded with three varieties of protein-packed beans—kidney, black, and white—and a vibrant medley of fresh vegetables, this soup offers deep, earthy flavors enhanced by aromatic spices like cumin, smoked paprika, and thyme. The rich tomato-based broth is brightened with a splash of lemon juice and fresh parsley for a zesty finish, while tender spinach adds a nutrient boost. Ready in just 45 minutes, this satisfying vegan recipe is ideal for meal prep or a comforting weeknight dinner. Pair it with crusty bread for dipping and enjoy a filling, plant-based dish that’s sure to become a family favorite. Keywords: Vegetarian Bean Soup, vegan soup recipe, healthy bean soup, one-pot meal, protein-packed soup.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 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
• 6 cups vegetable broth
• 1 15-ounce can diced tomatoes, canned
• 1 15-ounce can kidney beans, canned, drained and rinsed
• 1 15-ounce can black beans, canned, drained and rinsed
• 1 15-ounce can white beans (cannellini or navy beans), canned, drained and rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 2 cups baby spinach leaves
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

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 until the vegetables are softened.

Step 3

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

Step 4

Pour in the vegetable broth and add the canned diced tomatoes, kidney beans, black beans, and white beans.

Step 5

Add the bay leaf, dried thyme, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 7

Remove the bay leaf from the soup and discard it.

Step 8

Stir in the baby spinach and let it wilt, about 1-2 minutes.

Step 9

Add the chopped parsley and lemon juice, stirring to combine.

Step 10

Serve the soup hot, accompanied by crusty bread or crackers if desired.

Nutrition Facts

Serving size	(3280.2g)

Amount per serving	% Daily Value*
Calories	1786.4

Total Fat 46.3g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 7829.5mg	0%
Total Carbohydrate 276.4g	0%
Dietary Fiber 78.9g	0%
Total Sugars 48.1g
Protein 84.2g	0%

Vitamin D 0IU	0%
Calcium 892.2mg	0%
Iron 30.3mg	0%
Potassium 7220.0mg	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: 22.4%

Protein: 18.1%

Carbs: 59.5%