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Home » Recipes » Soups

Three-Bean Vegetable Soup

Published: Oct 29, 2020 by Lexi

10.8K shares
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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!

overhead view of vegan bean soup in a bowl on white linen surface.

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.

overhead view of vegan bean vegetable soup in white pot.

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.

side view of vegan vegetable bean soup in white bowl on white linen.

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!
close up view of bean vegetable soup.

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. 

overhead view of vegan bean soup in a bowl on white linen surface.

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. 

side view of vegan bean soup on white tablecloth.

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!

overhead view of vegan bean vegetable soup in white pot.

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
close up overhead view of vegan bean soup in a bowl on white linen surface.

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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📖 Recipe

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close up overhead view of vegan bean soup in a bowl on white linen surface.

Three-Bean Vegetable Soup


★★★★★

4.8 from 13 reviews

  • Author: Lexi
  • Total Time: 2 hours 30 minutes
  • Yield: Serves 8
  • Diet: Vegan
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Description

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! 


Ingredients

Scale
  • 1 ½ cups dried beans (we used ½ cup each of cannellini, garbanzo and kidney beans)*
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 tbsp garlic, minced
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced sweet potato
  • 6 cups vegetable broth
  • 1 14 oz can diced fire roasted tomatoes
  • 1 ½ tbsp red wine vinegar
  • 2 bay leaves
  • 1 tbsp Italian seasoning blend
  • 1 ¼-1 ½ teaspoon fine grain kosher salt
  • ¼-½ teaspoon red pepper flakes
  • 3 cups baby spinach or kale
  • ¼ cup fresh chopped parsley

Instructions

  1. Rinse dried beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.
  2. Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.
  3. Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.
  4. 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.
  5. Stir in kale/spinach and parsley 5 minutes before serving. 

Notes

*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. 

You can use just about any variety of bean, including navy, pinto, kidney, etc. 

  • Prep Time: 90 minutes
  • Cook Time: 1 hour
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 142
  • Sugar: 6.5 g
  • Sodium: 1216.2 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 6.8 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: vegan bean soup

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Reader Interactions

Comments

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  1. Soup Lover

    September 16, 2023 at 10:52 am

    Excellent recipe! I have made this recipe many times, and it gets rave reviews. I usually add chopped cabbage at the end and cook just until softened. Everyone seems to like the homey addition. I don't add salt to the soaking water, but instead use baking soda. It seems to soften the beans and eliminate some of the sugars that can cause gas. I add salt and pepper to taste toward the end of the cooking time. I also add about one half teaspoon chili powder, and thinly slice instead of mince the garlic. Thanks for publishing this recipe!

    ★★★★★

    Reply
    • Lexi

      September 21, 2023 at 11:14 am

      So glad you enjoyed! Thank you so much for your rating and review!

      Reply
  2. Elise

    July 31, 2023 at 9:01 pm

    Making this as a freezer meal for a friend who just gave birth! Should I still add the spinach and parsley to the soup before freezing, or should they be excluded?

    Reply
    • Lexi

      August 07, 2023 at 1:36 pm

      Love to hear that! Either option is totally fine.

      Reply
  3. Anthony Serrao

    June 29, 2023 at 12:04 pm

    Can’t go wrong with this recipe. The only change I made was to supplement the vegetable broth with chicken broth and omitted the sweet potato. Absolutely delicious!

    ★★★★★

    Reply
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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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