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

Three-Bean Vegetable Soup

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


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! 


  • 1 1/2 cups dried beans (we used 1/2 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 1/2 tbsp red wine vinegar
  • 2 bay leaves
  • 1 tbsp Italian seasoning blend
  • 1 1/4-1 1/2 tsp fine grain kosher salt
  • 1/4-1/2 tsp red pepper flakes
  • 3 cups baby spinach or kale
  • 1/4 cup fresh chopped parsley


  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. 


*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


  • 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