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Three-Bean Vegetable Soup

Blossom Lady
Mar 25, 2022 05:32 AM
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.


  • 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
Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
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