15+ Protein-Packed Bean Soup Recipes for a Nutritious Dinner

Bean soups are an excellent choice when you’re looking for a comforting, hearty, and nutritious meal.

Whether you prefer classic flavors or something a bit more adventurous, there’s a bean soup for everyone. With their rich textures and heartwarming flavors, bean soups can easily become a staple in your recipe rotation.

They are affordable, versatile, and packed with protein, fiber, and vitamins, making them perfect for cozy dinners, meal prep, or feeding a crowd.

In this article, we’re sharing 15+ bean soup recipes that will not only satisfy your cravings but also fill you up with delicious and wholesome ingredients.

From spicy, smoky variations to classic, vegetable-packed favorites, there’s a bean soup recipe here to match every preference.

So, grab your favorite beans and start cooking up some comforting bowls of soup that are perfect for any season!

15+ Protein-Packed Bean Soup Recipes for a Nutritious Dinner

Bean soups are not only a great way to pack in nutrients, but they also offer endless flavor combinations that can keep your meals exciting.

With the 15+ recipes we’ve provided, you now have a variety of options to choose from, whether you’re craving something hearty and filling or light and fresh.

Best of all, these bean soups are easy to make, and many can be adjusted to suit your dietary preferences, making them perfect for everyone in the family.

So, next time you’re looking for a quick, affordable, and delicious meal, don’t forget to reach for a can of beans and get cooking!

You’ll be amazed by the flavors and the satisfaction these soups bring, one spoonful at a time.

Hearty Three Bean Soup

This Hearty Three Bean Soup is a comforting, filling dish packed with protein and fiber. A mix of kidney beans, black beans, and garbanzo beans, combined with hearty vegetables and savory seasonings, creates a wholesome meal perfect for chilly evenings. It’s a versatile recipe that can be customized to suit various dietary preferences and can be made in a slow cooker or on the stovetop.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup garbanzo beans (chickpeas), dried or canned
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight in plenty of water. Drain and rinse before using. If using canned beans, drain and rinse them well.
2. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until softened and fragrant.
3. Add the zucchini and spices: Stir in the zucchini, oregano, thyme, bay leaf, salt, and pepper. Cook for an additional 2-3 minutes.
4. Combine the beans and broth: Add the beans and diced tomatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer, uncovered, for 45-60 minutes, or until the beans are tender and the flavors have melded together.
5. Serve: Taste and adjust seasoning as needed. Remove the bay leaf before serving.

This Hearty Three Bean Soup is a nourishing meal that not only provides a substantial dose of protein and fiber but is also a great way to incorporate more vegetables into your diet. Whether you serve it with a side of crusty bread or enjoy it on its own, this soup is sure to be a family favorite. It can be made in large batches and stored in the fridge for several days, making it ideal for meal prepping.

Spicy Three Bean Chili Soup

For those who like a little heat, this Spicy Three Bean Chili Soup delivers bold flavors and a spicy kick. It combines kidney beans, pinto beans, and black beans with chili powder, jalapeños, and a dash of cayenne pepper for an exciting, fiery twist. This hearty chili is perfect for a filling lunch or dinner and can be customized to your preferred spice level.

Ingredients:

• 1 cup kidney beans, soaked and cooked or canned
• 1 cup pinto beans, soaked and cooked or canned
• 1 cup black beans, soaked and cooked or canned
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, diced (seeds removed for less heat)
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the beans: If using dried beans, soak and cook them beforehand. If using canned beans, drain and rinse them.
2. Cook the aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeños. Sauté for 5 minutes until the vegetables are softened.
3. Spices and tomatoes: Stir in the chili powder, cumin, and cayenne (if using). Let it cook for another minute to release the spices’ flavors. Add the diced tomatoes, tomato paste, and vegetable broth.
4. Simmer: Add the beans to the pot. Stir everything together and bring to a boil. Reduce the heat to low and simmer uncovered for 30-40 minutes, allowing the soup to thicken and the flavors to develop.
5. Serve: Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving.

This Spicy Three Bean Chili Soup is a fantastic option for anyone craving something bold and hearty with a kick of heat. It’s incredibly filling and offers a warming, savory flavor that is perfect for cooler months. You can adjust the spice level by reducing or increasing the amount of jalapeños and cayenne pepper, making it versatile for different palates. Pair it with a dollop of sour cream or shredded cheese for an even richer experience.

Classic Three Bean Soup with Ham

This Classic Three Bean Soup with Ham is a savory, soul-warming dish that combines tender beans with the smoky flavor of ham. The beans—kidney, navy, and black beans—pair beautifully with hearty vegetables and a touch of thyme and rosemary. It’s a filling, nutritious soup that’s perfect for both everyday dinners and holiday gatherings.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup navy beans, dried or canned
• 1 cup black beans, dried or canned
• 2 cups diced ham (preferably from a ham bone or leftover ham)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken or vegetable broth
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Cook the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add ham and seasonings: Stir in the diced ham, thyme, rosemary, bay leaf, salt, and pepper. Let it cook for 2-3 minutes.
4. Combine and simmer: Add the diced tomatoes, broth, and beans. Stir everything together and bring to a boil. Reduce the heat and let it simmer for 1-1.5 hours until the beans are tender and the flavors have blended.
5. Serve: Taste and adjust seasoning as needed. Remove the bay leaf before serving.

This Classic Three Bean Soup with Ham is a flavorful, protein-packed dish that’s easy to make and even easier to enjoy. The ham adds a smoky depth that perfectly complements the beans, creating a filling meal that’s sure to satisfy. It’s a great way to use up leftover ham and can be made in large batches for a crowd. Pair it with a slice of crusty bread to round out the meal, and you’ve got a comforting dish that’s perfect for any occasion.

Savory Three Bean Soup with Kale

Packed with nutrients and flavor, this Savory Three Bean Soup with Kale combines a trifecta of beans—kidney, navy, and black beans—with fresh kale, carrots, and celery. The addition of garlic, onions, and vegetable broth gives it a savory, wholesome depth, while the kale brings a pop of color and a nutrient boost. This soup is the perfect option for a healthy, hearty meal that is both filling and light.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup navy beans, dried or canned
• 1 cup black beans, dried or canned
• 1 bunch kale, chopped (remove stems)
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth (or chicken broth)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Cook the aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
3. Add the beans and broth: Stir in the kidney, navy, and black beans, then pour in the vegetable broth. Add thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
4. Simmer: Reduce the heat to low and let the soup simmer for 45 minutes to an hour until the beans are tender and the flavors have melded together.
5. Add the kale: In the last 10 minutes of cooking, stir in the chopped kale and cook until wilted and tender.
6. Serve: Taste and adjust seasoning as needed. Remove the bay leaf before serving.

This Savory Three Bean Soup with Kale is a satisfying meal that offers a wonderful balance of protein, fiber, and essential vitamins. The kale not only adds a pop of green but also makes this soup a nutrient-rich dish perfect for maintaining a healthy lifestyle. Its depth of flavor, along with the comforting bean base, makes it ideal for cold-weather months, and it’s easy to make in large batches for meal prep. A bowl of this soup is sure to nourish both body and soul.

Mediterranean Three Bean Soup

Inspired by Mediterranean flavors, this Three Bean Soup blends kidney beans, chickpeas, and cannellini beans with Mediterranean spices, tomatoes, and olive oil. The addition of lemon juice and fresh herbs like basil and parsley creates a bright, fresh flavor profile that sets this soup apart. This light yet satisfying soup is perfect for a summer meal or as a side dish to complement a Mediterranean-inspired spread.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup chickpeas (garbanzo beans), dried or canned
• 1 cup cannellini beans, dried or canned
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley and basil for garnish

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent, about 5 minutes.
3. Add spices and tomatoes: Stir in the oregano, basil, and cumin. Cook for an additional minute to let the spices bloom. Add the diced tomatoes and vegetable broth, stirring to combine.
4. Add the beans: Stir in the kidney beans, chickpeas, and cannellini beans. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld and the soup to thicken slightly.
5. Finish with lemon juice: Once the soup is done, remove from heat and stir in the fresh lemon juice. Taste and adjust the seasoning with salt and pepper.
6. Serve: Garnish with freshly chopped parsley and basil before serving.

The Mediterranean Three Bean Soup is a refreshing and vibrant dish that offers a unique twist on the traditional bean soup. The combination of beans and fresh Mediterranean flavors, from the herbs to the tangy lemon juice, creates a satisfying yet light meal. It’s the perfect addition to a healthy, Mediterranean-inspired diet and is especially refreshing during warmer months. The soup also makes a fantastic light lunch or a side dish for grilled meats and vegetables.

Smoky Three Bean Soup

This Smoky Three Bean Soup infuses traditional bean soup with the rich, smoky flavors of smoked paprika and chipotle peppers. Combining kidney beans, black beans, and pinto beans with vegetables and a hearty broth, this soup is both comforting and packed with deep flavor. It’s a great choice for those who enjoy a smoky kick without the need for meat.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup pinto beans, dried or canned
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 chipotle pepper in adobo sauce, minced (optional for extra heat)
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Cook the aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add spices and tomatoes: Stir in the smoked paprika, cumin, oregano, and chipotle pepper (if using). Cook for 1-2 minutes, allowing the spices to release their flavors. Add the diced tomatoes and vegetable broth to the pot.
4. Simmer the soup: Add the beans to the pot, bring to a boil, then reduce the heat to low. Let the soup simmer for 45 minutes to an hour, until the beans are tender and the soup has thickened.
5. Serve: Taste and adjust seasoning with salt and pepper. Serve the soup with a drizzle of olive oil or a sprinkle of fresh herbs for added flavor.

The Smoky Three Bean Soup offers a wonderful depth of flavor from the smoked paprika and chipotle, giving it a unique, savory twist. Perfect for those who like a bit of spice, it’s a rich and comforting soup that can be enjoyed year-round. The variety of beans used ensures a satisfying texture, while the smoky elements provide an extra layer of complexity. This soup is a great choice for meatless meals and can be made in large batches for easy leftovers throughout the week.

Hearty Three Bean Soup with Sweet Potatoes

This Hearty Three Bean Soup with Sweet Potatoes is a comforting and wholesome dish that combines the creaminess of sweet potatoes with the rich flavors of kidney beans, black beans, and pinto beans. The addition of aromatic vegetables like carrots, celery, and onions, paired with fragrant spices, creates a deeply satisfying soup that is perfect for colder months. The sweetness of the potatoes balances the savory broth, making it a crowd-pleaser.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup pinto beans, dried or canned
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add sweet potatoes and spices: Stir in the cubed sweet potatoes, cumin, smoked paprika, and cinnamon. Cook for another 2-3 minutes to allow the spices to release their flavors.
4. Add beans and broth: Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 30-40 minutes until the sweet potatoes are tender.
5. Finish the soup: Stir in the kidney, black, and pinto beans and let the soup cook for an additional 10-15 minutes, allowing the flavors to meld.
6. Serve: Taste and adjust seasoning with salt and pepper before serving.

This Hearty Three Bean Soup with Sweet Potatoes is a wonderfully satisfying dish that combines the earthy flavors of beans with the sweetness of tender sweet potatoes. It’s packed with vitamins and fiber, making it a nourishing meal that can easily be a complete dinner. The blend of spices, including cumin and cinnamon, adds a warm, comforting flavor profile that makes it perfect for cozy fall and winter nights. Leftovers taste even better the next day, making it a great option for meal prep.

Spicy Three Bean Soup with Chorizo

This Spicy Three Bean Soup with Chorizo adds a flavorful kick to the classic three-bean soup. The addition of spicy chorizo sausage brings a savory depth and a hint of heat, while the beans offer a hearty base. This soup is perfect for those who enjoy a bit of spice with their meal, and it’s perfect for serving on chilly nights when you’re craving something bold and satisfying.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup pinto beans, dried or canned
• 1/2 lb chorizo sausage, casing removed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken or vegetable broth
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Cook the chorizo: In a large pot, heat a little olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes. Remove the chorizo from the pot and set aside.
3. Sauté the vegetables: In the same pot, add the onion, garlic, and red bell pepper. Sauté for about 5 minutes until softened.
4. Add spices and tomatoes: Stir in the chili powder, cumin, smoked paprika, and diced tomatoes with green chilies. Cook for 2 minutes until fragrant.
5. Add beans and broth: Add the kidney, black, and pinto beans along with the chicken broth. Bring to a boil, then reduce to a simmer and cook for 30 minutes to allow the flavors to meld.
6. Finish the soup: Return the chorizo to the pot and simmer for an additional 10 minutes. Taste and adjust seasoning with salt and pepper.
7. Serve: Ladle the soup into bowls and serve with a side of crusty bread.

The Spicy Three Bean Soup with Chorizo brings together the comforting texture of beans with the bold, spicy kick of chorizo sausage. This soup is perfect for anyone who enjoys a bit of heat in their meals. The chorizo adds a smoky richness that pairs wonderfully with the earthy beans and the tangy tomatoes. This flavorful soup is hearty enough to be a main dish, and the spices ensure each bite is exciting. It’s an excellent choice for a winter evening or a casual gathering with friends.

Slow Cooker Three Bean Soup

This Slow Cooker Three Bean Soup is the epitome of convenience, as it allows you to simply toss all the ingredients into a slow cooker and let it do the work for you. The combination of beans, vegetables, and savory broth creates a satisfying and hearty meal, while the slow cooking process allows the flavors to develop fully. Perfect for a busy day, this soup can be prepared in advance and enjoyed when you need a comforting, filling meal.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup pinto beans, dried or canned
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and rinse them well. If using canned beans, drain and rinse them.
2. Layer the ingredients: In a slow cooker, add the kidney, black, and pinto beans. Top with chopped onion, garlic, carrots, celery, and diced tomatoes. Pour in the vegetable or chicken broth, then add the thyme, basil, and bay leaf.
3. Slow cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender and the vegetables are soft.
4. Finish the soup: Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
5. Serve: Ladle the soup into bowls and enjoy!

This Slow Cooker Three Bean Soup is an incredibly easy and hands-off recipe that results in a rich, flavorful soup with minimal effort. The slow cooker allows the beans and vegetables to meld together, creating a delicious, comforting dish that’s perfect for busy days. It’s an excellent option for meal prep, as it can be made in large batches and enjoyed throughout the week. Whether served as a main dish or paired with a side salad, this soup is a wholesome, satisfying meal everyone will enjoy.

Smoky Three Bean Soup with Ham

This Smoky Three Bean Soup with Ham combines the heartiness of beans with the savory richness of ham, creating a robust and comforting dish. The smokiness from the ham and a touch of smoked paprika infuses the broth with deep flavors, making it perfect for colder weather. With kidney beans, black beans, and pinto beans, this soup offers a great combination of textures, while the addition of vegetables ensures that each bite is full of nourishment.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup pinto beans, dried or canned
• 1 ½ cups ham, diced (leftover ham works great)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken or vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add spices and ham: Stir in the smoked paprika, cumin, and diced ham. Let the mixture cook for 2-3 minutes to allow the flavors to blend.
4. Add beans and broth: Add the kidney, black, and pinto beans along with the diced tomatoes and chicken broth. Toss in the bay leaf and bring to a boil.
5. Simmer: Reduce the heat to low and simmer for 40-50 minutes, allowing the beans and ham to absorb the flavors of the broth. Stir occasionally.
6. Finish the soup: Taste and adjust the seasoning with salt and pepper before serving.
7. Serve: Ladle the soup into bowls and serve with a side of crusty bread.

The Smoky Three Bean Soup with Ham is a perfect blend of savory, smoky, and hearty elements. The beans provide a substantial base, while the ham adds a rich, meaty flavor that infuses the broth. This soup is an excellent choice for using up leftover ham, making it both practical and delicious. The smoky paprika and cumin elevate the flavor, making each spoonful satisfying. Whether you’re making it for a family dinner or as a meal prep option, this soup is sure to become a favorite.

Veggie-Packed Three Bean Soup

The Veggie-Packed Three Bean Soup is a healthy, vibrant take on the classic three-bean soup. Packed with vegetables like zucchini, spinach, and tomatoes, this soup is not only hearty but also loaded with nutrients. The beans provide fiber and protein, while the fresh vegetables keep it light yet filling. This soup is a great option for anyone looking for a delicious, plant-based meal that’s both satisfying and full of flavor.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup pinto beans, dried or canned
• 2 zucchini, diced
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and zucchini. Sauté for 5-7 minutes until the vegetables start to soften.
3. Add spices and tomatoes: Stir in the dried oregano, basil, and diced tomatoes. Let the mixture cook for 2-3 minutes to blend the flavors.
4. Add beans and broth: Add the kidney, black, and pinto beans along with the vegetable broth and bay leaf. Bring the soup to a boil, then reduce the heat to simmer.
5. Simmer: Let the soup simmer for 30-40 minutes, allowing the flavors to meld together.
6. Add spinach: Stir in the chopped spinach and cook for an additional 5 minutes, just until the spinach wilts.
7. Serve: Remove the bay leaf, taste, and adjust the seasoning with salt and pepper. Ladle the soup into bowls and serve.

The Veggie-Packed Three Bean Soup is a healthy, nutrient-dense option for those looking to enjoy a wholesome and filling meal. The variety of vegetables adds a freshness that complements the beans perfectly, creating a satisfying dish that is also light. This soup is vegan and can be easily adapted to suit dietary preferences. It’s perfect for those wanting a hearty soup without the heaviness of meat, and it’s a great way to get a variety of vitamins and minerals in one bowl.

Curried Three Bean Soup

The Curried Three Bean Soup brings a flavorful twist to the traditional three-bean soup with the addition of aromatic curry spices. The combination of kidney beans, black beans, and chickpeas creates a hearty base, while the curry powder, turmeric, and cumin add depth and warmth. This soup is perfect for those who enjoy the bold flavors of curry in a comforting and filling dish. It’s a great way to enjoy a plant-based meal with a rich, flavorful broth.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup chickpeas (garbanzo beans), dried or canned
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups coconut milk
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until soft and fragrant.
3. Add the spices: Stir in the curry powder, turmeric, and cumin, and cook for another 1-2 minutes to toast the spices.
4. Add beans and liquids: Add the kidney beans, black beans, chickpeas, diced tomatoes, vegetable broth, and coconut milk. Stir everything together, bring to a boil, then reduce to a simmer.
5. Simmer: Let the soup simmer for 30-40 minutes, stirring occasionally, until the flavors have melded and the soup is heated through.
6. Serve: Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh cilantro.

The Curried Three Bean Soup is a fragrant, flavorful dish that combines the heartiness of beans with the boldness of curry spices. The coconut milk adds a creamy richness to the broth, balancing the spices beautifully. This soup is an excellent option for a plant-based meal, offering a delicious blend of textures and flavors in each bite. It’s perfect for anyone who enjoys curry or is looking to add some international flair to their soup repertoire. Serve it with a side of naan or rice for a complete meal!

Spicy Three Bean Soup with Chorizo

The Spicy Three Bean Soup with Chorizo offers a zesty, hearty combination of beans and sausage, all seasoned with bold spices for an exciting, flavorful dish. The heat from the chorizo and spices like chili powder and cayenne pepper infuses the broth, creating a rich and savory soup. The addition of kidney beans, pinto beans, and black beans makes this soup both filling and satisfying, while the chorizo provides a smoky, spicy kick.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup pinto beans, dried or canned
• 1 cup black beans, dried or canned
• 2 chorizo sausages, casings removed and crumbled
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups chicken or vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional for extra heat)
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Cook the chorizo: In a large pot, heat olive oil over medium heat. Add the chorizo and cook until browned and crumbled, about 5-7 minutes. Remove the chorizo from the pot and set aside.
3. Sauté the vegetables: In the same pot, add the onion and garlic. Sauté until softened, about 5 minutes.
4. Add the spices: Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Cook for another minute to bloom the spices.
5. Add beans and liquids: Add the kidney beans, pinto beans, black beans, diced tomatoes, chicken broth, and bay leaf. Stir to combine and bring to a boil.
6. Simmer: Reduce the heat and let the soup simmer for 30-40 minutes to allow the flavors to meld.
7. Finish the soup: Return the cooked chorizo to the pot, stirring it into the soup. Taste and adjust the seasoning with salt and pepper.
8. Serve: Ladle the soup into bowls and serve hot.

The Spicy Three Bean Soup with Chorizo brings a wonderful balance of heat, smokiness, and richness to your soup bowl. The chorizo adds both flavor and spice, while the beans provide heartiness and texture. It’s perfect for anyone who loves a bit of heat in their meals but also enjoys the comforting appeal of a classic bean soup. This soup is great for a cozy dinner on a cool evening and pairs well with cornbread or a light salad.

Three Bean Soup with Sweet Potatoes and Kale

The Three Bean Soup with Sweet Potatoes and Kale is a vibrant, nutritious twist on the classic three-bean soup. The creamy, slightly sweet chunks of sweet potatoes blend beautifully with the earthy flavor of kale, while the three types of beans offer protein and fiber. This hearty, vegan soup is packed with vitamins and antioxidants, making it an excellent option for those looking for a healthful, filling meal.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup black beans, dried or canned
• 1 cup pinto beans, dried or canned
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped (stems removed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
3. Cook the sweet potatoes: Add the diced sweet potatoes to the pot and cook for 5 minutes, stirring occasionally.
4. Add the spices and liquids: Stir in the thyme, smoked paprika, and diced tomatoes. Add the vegetable broth and bay leaf, and bring the soup to a boil.
5. Simmer: Reduce the heat and let the soup simmer for 20 minutes, or until the sweet potatoes are tender.
6. Add beans and kale: Stir in the beans and chopped kale. Let the soup simmer for an additional 10-15 minutes until the kale is tender and the flavors are well combined.
7. Serve: Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and serve.

This Three Bean Soup with Sweet Potatoes and Kale is the ultimate comfort food with a healthy twist. The sweet potatoes add a touch of natural sweetness, which contrasts nicely with the earthy kale and hearty beans. This soup is not only vegan but also packed with nutrients, making it a great choice for a wholesome meal. It’s perfect for a nourishing lunch or dinner, and its filling nature means it’ll satisfy you for hours. Enjoy this vibrant, plant-powered soup as a satisfying meal on its own or paired with whole grain bread.

Italian Three Bean Soup

The Italian Three Bean Soup is a flavorful, Mediterranean-inspired dish that combines beans with rich Italian herbs and tomatoes. This soup is full of robust flavors from garlic, basil, and oregano, and the addition of three types of beans gives it a hearty and satisfying texture. The addition of spinach and a drizzle of olive oil at the end makes it an inviting, comforting dish that is perfect for a light but filling meal.

Ingredients:

• 1 cup kidney beans, dried or canned
• 1 cup cannellini beans (white beans), dried or canned
• 1 cup garbanzo beans (chickpeas), dried or canned
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 cups spinach, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them.
2. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
3. Add the tomatoes and spices: Stir in the diced tomatoes, basil, oregano, and thyme. Let the mixture cook for 2-3 minutes to combine the flavors.
4. Add beans and broth: Add the kidney beans, cannellini beans, chickpeas, and vegetable broth. Bring to a boil.
5. Simmer: Reduce the heat and let the soup simmer for 30 minutes, allowing the flavors to develop.
6. Add spinach: Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
7. Serve: Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and drizzle with a bit of olive oil for extra richness.

The Italian Three Bean Soup is a vibrant, flavorful dish that brings the essence of Italian cuisine into every bite. The combination of three types of beans with fragrant herbs creates a hearty and satisfying soup, while the spinach adds a touch of freshness. This soup is perfect for anyone who loves Italian flavors and wants a healthy, vegan meal that’s both filling and full of flavor. It’s great for a quick dinner or as a make-ahead option for meal prepping. A drizzle of olive oil on top makes this soup extra comforting and rich.

Note: More recipes are coming soon!