3 Bean Soup Recipe Vegetarian: Easy, Healthy & Delicious

When the cold weather rolls in or you’re just craving a warm, hearty meal, nothing beats a comforting bowl of 3 bean soup. This vegetarian version is not only packed with protein and fiber from the trio of beans but also loaded with vibrant vegetables and fragrant herbs.

It’s a versatile, nourishing recipe that’s simple enough for weeknight dinners yet flavorful enough to impress guests. Whether you’re a longtime vegetarian or simply looking to include more plant-based meals in your diet, this soup will quickly become a favorite in your kitchen.

The beauty of this 3 bean soup lies in its ease and flexibility. Using canned beans makes the preparation fast without sacrificing taste.

Plus, it’s an excellent way to enjoy a balanced meal with minimal effort. If you love recipes that are both wholesome and delicious, this one’s for you.

Let’s dive into exactly why you’ll love this recipe and how to make it your own.

Why You’ll Love This Recipe

Three beans, one amazing soup. This recipe combines kidney beans, black beans, and cannellini beans, offering a delightful mix of textures and flavors.

The richness of these beans provides a hearty and satisfying base, perfect for colder days or anytime you want a filling meal.

Because it’s vegetarian, this soup is great for those looking to cut back on meat without compromising nutrition. It’s gluten-free, dairy-free, and vegan-friendly, making it suitable for a wide range of dietary needs.

Best of all, it’s incredibly easy to customize. Add your favorite veggies, adjust the spices to your liking, or even toss in some grains for a fuller meal.

This recipe is a great jumping-off point for your own culinary creativity.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder (optional, for a little heat)
• Salt and pepper, to taste
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley or cilantro for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Ladle for serving
• Can opener

Instructions

1. Heat the olive oil in your large soup pot over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables start to soften, about 5-7 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.
3. Stir in the spices: cumin, smoked paprika, dried thyme, and chili powder (if using). Cook for 1 minute to release their aromas.
4. Add the diced tomatoes along with their juice, vegetable broth, and all three beans. Stir well to combine.
5. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes. This allows the flavors to meld beautifully.
6. If using greens like spinach or kale, add them in the last 5 minutes of cooking so they wilt but stay vibrant.
7. Season with salt and pepper to taste, adjusting as needed.
8. Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.

Tips & Variations

“For a thicker soup, mash a few beans against the side of the pot and stir them back in. It adds body without extra ingredients!”

Feel free to swap out any of the beans with your favorites, like pinto or navy beans. You can also add diced potatoes or sweet potatoes for extra heartiness.

For a smoky depth, try adding a splash of liquid smoke or smoked salt. If you prefer a more tomato-forward flavor, increase the diced tomatoes to 1.5 cans.

Want some heat? Add a diced jalapeño with the veggies or sprinkle red pepper flakes when serving.

For a creamier texture, stir in a dollop of vegan bechamel sauce or coconut milk just before serving.

Nutrition Facts

Serving Suggestions

This 3 bean soup pairs wonderfully with crusty bread or a warm roll. For a lighter option, serve it alongside a crisp green salad or some roasted vegetables.

If you want to boost the protein even further, add a side of quinoa or brown rice. You can also top the soup with a spoonful of dairy-free yogurt or sour cream for added creaminess.

For more vegetarian comfort food inspiration, check out these recipes:

• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious
• Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas
• Vegetarian Swiss Chard Recipes for Healthy Meals

Conclusion

This vegetarian 3 bean soup is a shining example of how simple ingredients can come together to create a flavorful, nourishing meal. It’s perfect for busy weeknights or for making ahead and enjoying throughout the week.

The balance of protein, fiber, and fresh vegetables makes it a wholesome choice that both vegetarians and meat-eaters will appreciate.

With endless customization options and a straightforward cooking process, this soup is a must-try recipe for anyone looking to add more plant-based meals to their rotation. Don’t forget to explore other delicious vegetarian recipes on our site and keep your meals exciting and healthy!

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