Three-Bean Vegetable Soup

This hearty bean vegetable soup is made with three varieties of beans for a nourishing, filling vegan dinner. So cozy for a chilly evening and meal prep/freezer friendly!

This cozy bean soup is another one of our earliest Crowded Kitchen blog posts, but it needed a major facelift! We've revamped the recipe a bit to make it quicker and easier, and we also took a few new photos for your viewing pleasure.

We're so happy we revisited this recipe. It's packed with plant-based protein from three different varieties of beans: cannellini, garbanzo and kidney beans.

With plenty of vegetables and a flavorful broth, it's a well balanced meal. We're pretty sure the whole family will go back for seconds!

We use dried beans in this recipe, which hold up much better in soup. They do take a bit more prep time, so we've also included instructions if you'd prefer to use canned.

How to prep dried beans

Unfortunately, dried beans need a quick soak before adding to the soup, otherwise they'll take ages to get tender.

It takes about an hour and a half to prep dried beans for this soup, but most of the time is completely hands off.

Rinse the dried beans well and check for any debris (rocks, dirt, etc.). Add to a large pot and cover with water. There should be about 3 inches of water above the beans. Add a large pinch of salt.

Bring the beans to a boil for 5 minutes. Then, remove from heat, cover and let soak for at least 1.5 hours. They can soak for up to 12 hours, so you can do this step in the morning if preferred.

Drain the beans well before adding to the soup.

Ingredients

• Dried beans: we used cannellini, kidney and garbanzo beans. You can also use navy or pinto beans. We love the different textures of each bean, but you can also just use one variety if preferred.
  • Don't have any dried beans? Substitute with 2 15oz. cans of beans. Drain and rinse well before adding to the soup. If using canned beans, this soup will only need to simmer for 20-25 minutes before serving.
• Onion & garlic
• Carrots
• Celery
• Sweet potato: you can also use regular potatoes (I prefer Yukon gold), squash (butternut works well), parsnips, turnips or more carrot.
• Vegetable broth
• Fire roasted tomatoes
• Red wine vinegar
• Seasonings: bay leaves, Italian seasoning blend, salt and red pepper flakes
• Baby kale or spinach and fresh parsley: for freshness and a dose of leafy greens!

Instructions

Once the beans are soaked and prepped, this soup is s(o)uper quick and easy to make!

Sauté: Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently. Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.

Simmer: Add soaked beans, broth, tomatoes, red wine vinegar, bay leaves, Italian seasoning, salt and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until the beans are tender.

Serve: Stir in kale/spinach and parsley 5 minutes before serving. 

Storage

Let soup cool at room temperature, then transfer to an airtight container and refrigerate for up to 5 days. You may need to add a bit of extra broth when reheating. 

Freezer

Freeze in an airtight container for up to 6 months. Let defrost in the refrigerator overnight, then reheat in a pot over medium-low, stirring often, until completely warmed. You may need to add a bit of extra broth or water when reheating. 

Serving suggestions

We love topping this three-bean soup with croutons (homemade are always best!) or another crunchy element like crispy chickpeas. You also can't go wrong with some warm, crusty bread for dipping!

It's also delicious with a sprinkle (ok, handful) of vegan parmesan, red pepper flakes and fresh parsley.

Serve alongside a refreshing salad like this tahini caesar salad or this roasted beet kale salad.

You can also add in cooked pasta or even rice (brown, white or wild) for a full meal!

More vegan soup recipes you'll love:

• Wild Rice Mushroom Soup
• Roasted Red Pepper Carrot Soup
• Vegan Black Bean Soup
• Vegan Minestrone Soup
• Lentil Sweet Potato Curry Soup
• Quinoa Vegetable Soup

If you make this vegan three-bean vegetable soup, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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