32+ Delicious Bean and Vegetable Soups to Keep You Warm and Healthy

Soup season is officially here, and what better way to warm up than with a steaming bowl of delicious, nutrient-packed soup?

When it comes to healthy comfort food, nothing beats a hearty bean and vegetable soup.

These soups are not only satisfying but also incredibly versatile, allowing you to incorporate a variety of flavors, textures, and nutritional benefits.

In this blog, we’re diving into the world of 32+ bean and vegetable soup recipes that cater to every palate.

From classic minestrone to exotic curry-inspired bowls, these recipes are loaded with plant-based protein, fiber, vitamins, and minerals.

Whether you’re a busy parent, a fitness enthusiast, or someone who simply loves exploring diverse flavors, this collection has something special for you.

Let’s celebrate the simple, wholesome goodness of beans and veggies in the tastiest way possible!

32+ Delicious Bean and Vegetable Soups to Keep You Warm and Healthy

There’s something magical about the simplicity of a bean and vegetable soup. These recipes prove that healthy eating doesn’t have to be boring or complicated.

Whether you’re looking for a quick weeknight dinner, a meal-prep-friendly option, or a dish to impress your guests, the 32+ bean and vegetable soup recipes offer endless possibilities.

Experiment with flavors, explore global cuisines, and enjoy the comfort of a nourishing bowl of soup that fits perfectly into any lifestyle.

With so many variations, you’ll never run out of ideas to keep your meals exciting and nutritious.

So, grab your pot, stock up on your favorite beans and vegetables, and let these recipes inspire your next culinary adventure!

Hearty Three-Bean and Vegetable Soup

This Hearty Three-Bean and Vegetable Soup is a comforting, nutrient-rich dish that combines the goodness of beans and fresh vegetables. Perfect for chilly days, this soup is loaded with fiber, protein, and vitamins, making it a wholesome meal that satisfies both your hunger and your soul. Whether served with crusty bread or enjoyed on its own, it’s a recipe you’ll want to revisit time and time again.

Ingredients:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned chickpeas (garbanzo beans), drained and rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Add zucchini, green beans, diced tomatoes, vegetable broth, and spices (thyme, oregano, smoked paprika, salt, and pepper). Bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Add black beans, kidney beans, and chickpeas. Simmer for another 10 minutes to let the flavors meld together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This Hearty Three-Bean and Vegetable Soup is a delightful way to pack your day with flavor and nutrition. Its vibrant medley of vegetables and beans creates a perfect balance of taste and texture. Enjoy it with your favorite bread or crackers for a filling meal that warms you from the inside out.

Spiced Lentil and Three-Bean Soup

This Spiced Lentil and Three-Bean Soup is a fragrant and slightly spiced delight that takes inspiration from Middle Eastern flavors. With cumin and turmeric lending depth to the broth, this soup combines lentils with three types of beans for a hearty and satisfying bowl. It’s the perfect choice for anyone craving bold, warming flavors.

Ingredients:

• 1 cup red lentils, rinsed
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup canned black-eyed peas, drained and rinsed
• 1 cup canned pinto beans, drained and rinsed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, diced
• 1 large tomato, chopped
• 5 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp red chili flakes (optional)
• Juice of 1 lemon
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in cumin, turmeric, coriander, and chili flakes, cooking for 1 minute to release the aromas.
3. Add potatoes, chopped tomato, red lentils, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20 minutes, stirring occasionally, until the potatoes are tender and lentils have softened.
5. Add cannellini beans, black-eyed peas, and pinto beans. Cook for another 10 minutes.
6. Stir in lemon juice and adjust seasoning to taste.
7. Serve warm, garnished with fresh cilantro.

This Spiced Lentil and Three-Bean Soup brings a touch of adventure to your table with its bold and aromatic spices. Packed with plant-based protein and rich in nutrients, it’s a wholesome dish that leaves you feeling satisfied and energized. Enjoy it as a main meal or as part of a larger spread.

Creamy Three-Bean and Vegetable Chowder

For a comforting twist on traditional bean soups, this Creamy Three-Bean and Vegetable Chowder delivers a rich and velvety experience. The blend of navy beans, butter beans, and great northern beans pairs beautifully with tender vegetables in a creamy broth. Perfect for when you want a bit of indulgence without compromising on health.

Ingredients:

• 1 cup canned navy beans, drained and rinsed
• 1 cup canned butter beans, drained and rinsed
• 1 cup canned great northern beans, drained and rinsed
• 3 tbsp butter or plant-based alternative
• 1 leek, thinly sliced
• 2 cups diced potatoes
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or cream, for a richer version)
• 2 tsp dried dill
• 1 bay leaf
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Melt butter in a large pot over medium heat. Add sliced leek and sauté until soft.
2. Add potatoes, corn, navy beans, butter beans, great northern beans, vegetable broth, dill, and bay leaf. Bring to a boil.
3. Lower the heat and simmer for 15 minutes or until the potatoes are tender.
4. Stir in almond milk or cream and cook for an additional 5 minutes.
5. Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh chives.

This Creamy Three-Bean and Vegetable Chowder is a luxurious and nourishing dish that’s perfect for cozy evenings. The creamy broth complements the hearty beans and tender vegetables, creating a bowl of pure comfort. Pair it with a fresh green salad or serve it on its own for a satisfying meal.

Mediterranean Three-Bean and Vegetable Soup

The Mediterranean Three-Bean and Vegetable Soup is a delightful fusion of Mediterranean flavors and wholesome ingredients. Featuring a mix of beans, vibrant vegetables, and aromatic herbs, this soup is a refreshing and hearty option for lunch or dinner. Olive oil, lemon, and oregano bring a Mediterranean touch that brightens up every spoonful.

Ingredients:

• 1 cup canned white beans, drained and rinsed
• 1 cup canned red kidney beans, drained and rinsed
• 1 cup canned cannellini beans, drained and rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 bell peppers (any color), diced
• 1 cup cherry tomatoes, halved
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant.
2. Stir in bell peppers and cherry tomatoes, cooking until softened.
3. Add white beans, kidney beans, cannellini beans, vegetable broth, oregano, basil, and paprika. Bring to a boil.
4. Reduce the heat and simmer for 15 minutes, allowing flavors to meld.
5. Stir in lemon juice and adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh basil or parsley.

The Mediterranean Three-Bean and Vegetable Soup is a celebration of simple yet bold flavors. Its sunny, herbaceous notes will transport you to the Mediterranean coast, leaving you refreshed and satisfied. Enjoy it with a drizzle of olive oil and a side of crusty bread for the perfect meal.

Southwest Spicy Three-Bean and Vegetable Chili

This Southwest Spicy Three-Bean and Vegetable Chili is a bold and smoky soup packed with a kick of heat. Featuring a medley of beans, peppers, and spices, this chili is a satisfying, hearty meal perfect for spice lovers. Top it with your favorite chili fixings for a comforting and flavorful dish.

Ingredients:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned pinto beans, drained and rinsed
• 1 cup canned navy beans, drained and rinsed
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in bell peppers and jalapeño, cooking for 3-4 minutes.
3. Add black beans, pinto beans, navy beans, diced tomatoes, vegetable broth, and spices (chili powder, cumin, smoked paprika, cayenne, salt, and pepper).
4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

This Southwest Spicy Three-Bean and Vegetable Chili is the ultimate comfort food for those who love bold, fiery flavors. Packed with protein and layered with spices, it’s a perfect dish for game nights or cold evenings. Customize it with toppings like avocado, sour cream, or tortilla chips for an extra treat!

Rustic Three-Bean and Root Vegetable Stew

The Rustic Three-Bean and Root Vegetable Stew is a hearty and earthy dish perfect for cold days. This stew combines three types of beans with hearty root vegetables in a robust, herby broth. It’s a filling and nourishing meal that feels like a warm hug in a bowl.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned butter beans, drained and rinsed
• 1 cup canned black beans, drained and rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 parsnips, chopped
• 2 medium potatoes, cubed
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
2. Stir in carrots, parsnips, and potatoes, cooking for 5 minutes.
3. Add chickpeas, butter beans, black beans, vegetable broth, tomato paste, rosemary, thyme, and bay leaf. Bring to a boil.
4. Lower the heat and simmer for 20-25 minutes until the root vegetables are tender.
5. Remove the bay leaf and adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh parsley.

This Rustic Three-Bean and Root Vegetable Stew is a hearty, comforting dish that nourishes both the body and soul. Its rustic flavors and chunky texture make it a perfect choice for cozy family dinners or as a make-ahead meal for busy weeks.

Italian-Style Three-Bean and Vegetable Minestrone

This Italian-Style Three-Bean and Vegetable Minestrone is a vibrant and hearty soup inspired by classic Italian flavors. Filled with beans, vegetables, pasta, and herbs, it’s a perfect one-pot meal that’s both satisfying and nourishing. Whether you’re hosting a dinner party or looking for a weeknight comfort dish, this minestrone will impress every time.

Ingredients:

• 1 cup canned cannellini beans, drained and rinsed
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned borlotti beans, drained and rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup spinach or kale, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (e.g., ditalini or elbow)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking until softened.
2. Stir in zucchini, diced tomatoes, vegetable broth, basil, oregano, and beans. Bring to a boil.
3. Lower the heat and simmer for 15 minutes.
4. Add pasta and cook until tender, about 10 minutes.
5. Stir in spinach or kale and cook until wilted. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with Parmesan if desired.

The Italian-Style Three-Bean and Vegetable Minestrone is a timeless dish that brings together hearty and wholesome ingredients with the comforting flavors of Italy. Enjoy it with a slice of warm focaccia or a sprinkle of Parmesan for a meal that’s as satisfying as it is delicious.

Thai-Inspired Coconut Three-Bean and Vegetable Soup

Take your taste buds on an exotic journey with this Thai-Inspired Coconut Three-Bean and Vegetable Soup. Creamy coconut milk, fragrant lemongrass, and vibrant lime zest blend harmoniously with tender beans and crisp vegetables. This soup is a perfect fusion of sweet, tangy, and savory flavors.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned mung beans, drained and rinsed
• 1 cup canned black beans, drained and rinsed
• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 stalk lemongrass, bruised
• Zest and juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Stir in carrots, red bell pepper, curry paste, and lemongrass, cooking for 2-3 minutes.
3. Add vegetable broth, coconut milk, chickpeas, mung beans, and black beans. Bring to a boil.
4. Lower the heat and simmer for 15 minutes.
5. Remove the lemongrass, stir in lime zest and juice, and adjust seasoning.
6. Serve warm, garnished with fresh cilantro.

This Thai-Inspired Coconut Three-Bean and Vegetable Soup is a comforting bowl of global flavors. Its rich, creamy texture and fragrant spices make it a standout dish that’s both filling and refreshing. Pair it with jasmine rice or enjoy it on its own for a satisfying meal.

Mexican Three-Bean and Vegetable Tortilla Soup

The Mexican Three-Bean and Vegetable Tortilla Soup is a bold and spicy delight, brimming with beans, vegetables, and classic Mexican flavors. Topped with crispy tortilla strips and your favorite garnishes, it’s a festive and satisfying dish that’s perfect for any occasion.

Ingredients:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned pinto beans, drained and rinsed
• 1 cup canned navy beans, drained and rinsed
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, minced
• 1 can (14 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• Fresh lime juice
• Crispy tortilla strips, avocado slices, sour cream, and fresh cilantro (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and jalapeño, cooking until fragrant.
2. Stir in fire-roasted tomatoes, vegetable broth, black beans, pinto beans, navy beans, corn, and spices (cumin, smoked paprika, chili powder, salt, and pepper). Bring to a boil.
3. Lower the heat and simmer for 15-20 minutes.
4. Stir in fresh lime juice and adjust seasoning as needed.
5. Serve hot, topped with tortilla strips, avocado, sour cream, and cilantro.

The Mexican Three-Bean and Vegetable Tortilla Soup is a festive and flavorful dish that captures the essence of Mexican cuisine. With its vibrant colors and bold spices, it’s a treat for both the eyes and the palate. Serve it with a side of guacamole and chips for a complete fiesta!

Tuscan Three-Bean and Kale Soup

This Tuscan Three-Bean and Kale Soup is a rustic, earthy dish inspired by the flavors of Italy’s countryside. Featuring a medley of beans, hearty kale, and aromatic herbs, this soup is a wholesome and satisfying meal. It’s perfect for anyone seeking comfort and nutrition in a single, flavorful bowl.

Ingredients:

• 1 cup canned cannellini beans, drained and rinsed
• 1 cup canned great northern beans, drained and rinsed
• 1 cup canned red kidney beans, drained and rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups chopped kale, stems removed
• 1 can (14 oz) diced tomatoes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened.
2. Stir in garlic and cook for another minute.
3. Add beans, vegetable broth, diced tomatoes, rosemary, thyme, salt, and pepper. Bring to a boil.
4. Lower the heat and simmer for 15 minutes.
5. Add kale and cook for another 5-7 minutes until tender.
6. Serve warm, garnished with Parmesan if desired.

The Tuscan Three-Bean and Kale Soup brings a taste of Italy to your kitchen with its simple yet rich flavors. Packed with protein, fiber, and vitamins, it’s a nourishing and hearty dish that’s perfect for weeknight dinners or as a make-ahead meal. Pair it with a slice of crusty bread for a complete dining experience.

Curried Three-Bean and Sweet Potato Soup

This Curried Three-Bean and Sweet Potato Soup is a fusion of warmth and spice, combining creamy sweet potatoes with a trio of beans and aromatic curry flavors. This dish is a perfect blend of comfort and exotic flair, ideal for those who crave a nutritious and flavorful meal.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned lentils, drained and rinsed
• 1 cup canned white beans, drained and rinsed
• 2 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 medium sweet potatoes, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• ½ tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until softened.
2. Stir in curry powder, turmeric, and cumin, and cook for 1 minute to release the spices.
3. Add sweet potatoes, coconut milk, vegetable broth, chickpeas, lentils, and white beans. Bring to a boil.
4. Reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Adjust seasoning with salt and pepper. Serve warm, garnished with fresh cilantro.

The Curried Three-Bean and Sweet Potato Soup is a creamy and aromatic dish that’s as nutritious as it is delicious. Its combination of spices and hearty ingredients makes it perfect for chilly evenings or when you’re looking for a unique, plant-based meal.

Three-Bean and Roasted Vegetable Soup

This Three-Bean and Roasted Vegetable Soup takes soup-making to the next level by incorporating the deep, caramelized flavors of roasted vegetables. Combined with tender beans and a light broth, this soup is a perfect balance of smoky, savory, and fresh tastes.

Ingredients:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned navy beans, drained and rinsed
• 1 cup canned pinto beans, drained and rinsed
• 2 cups diced butternut squash
• 2 cups diced zucchini
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, zucchini, and cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
3. Stir in roasted vegetables, beans, vegetable broth, and thyme. Bring to a boil.
4. Lower the heat and simmer for 15 minutes.
5. Adjust seasoning with salt and pepper as needed. Serve warm, garnished with fresh parsley.

This Three-Bean and Roasted Vegetable Soup is a flavorful and hearty dish that’s perfect for showcasing seasonal vegetables. The roasted vegetables add depth and richness to the soup, making it a comforting and nutritious meal you’ll love to savor.

Hearty Three-Bean and Barley Vegetable Soup

The Hearty Three-Bean and Barley Vegetable Soup is a wholesome, filling dish perfect for chilly days. Packed with protein-rich beans, fiber-filled barley, and vibrant vegetables, this soup offers a delightful combination of textures and flavors. It’s a satisfying one-pot meal that will keep you warm and nourished.

Ingredients:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned white beans, drained and rinsed
• 1 cup canned red kidney beans, drained and rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, sautéing until softened.
2. Stir in the diced tomatoes, vegetable broth, beans, barley, thyme, and parsley. Bring to a boil.
3. Reduce the heat and simmer for 30-35 minutes until the barley is tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

The Hearty Three-Bean and Barley Vegetable Soup is a comforting bowl of goodness that’s as nutritious as it is delicious. Its rich flavors and satisfying texture make it a perfect choice for family dinners or a healthy make-ahead meal.

Three-Bean and Corn Chowder

This Three-Bean and Corn Chowder is a creamy, hearty dish that brings together the sweetness of corn with the robustness of beans. It’s a fusion of bold flavors and creamy textures, making it an excellent choice for a comforting yet protein-packed meal.

Ingredients:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned navy beans, drained and rinsed
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp butter or olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup milk or coconut milk (for a dairy-free option)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives or cilantro (for garnish)

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant.
2. Stir in potatoes, vegetable broth, and smoked paprika. Bring to a boil and cook for 15 minutes until potatoes are tender.
3. Add corn, beans, and milk, cooking for another 5-7 minutes.
4. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Adjust seasoning with salt and pepper.
5. Serve warm, garnished with fresh chives or cilantro.

The Three-Bean and Corn Chowder is a cozy, creamy dish perfect for those who love rich, hearty soups. Its blend of sweet and savory flavors makes it a delightful option for chilly evenings or as a filling lunch.

Spicy Cajun Three-Bean and Okra Soup

Bring a taste of the South to your table with this Spicy Cajun Three-Bean and Okra Soup. Featuring bold Cajun spices, tender okra, and a medley of beans, this dish is a hearty and zesty option that’s sure to satisfy. Perfect for spice lovers, this soup is as flavorful as it is nutritious.

Ingredients:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned butter beans, drained and rinsed
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 2 cups sliced fresh or frozen okra
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp Cajun seasoning
• ½ tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh parsley or green onions (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and green bell pepper, sautéing until softened.
2. Stir in diced tomatoes, vegetable broth, okra, beans, Cajun seasoning, and cayenne pepper. Bring to a boil.
3. Reduce the heat and simmer for 20 minutes until the okra is tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with parsley or green onions.

The Spicy Cajun Three-Bean and Okra Soup is a bold and flavorful dish that will transport you to the heart of Louisiana. Packed with protein, vegetables, and zesty spices, it’s a delightful meal that’s perfect for those who love a little heat in their soup. Pair it with cornbread for an authentic Southern experience!

Note: More recipes are coming soon