THREE-BEAN HERB SOUP
This comforting Three-Bean Herb Soup blends the hearty richness of three types of beans, like black beans, kidney beans and cannellini, with the earthy depth of Italian herbs and the subtle sweetness of diced carrots and celery. Simmered gently in a light broth, the combination offers both protein and fibre while remaining light on the palate. Ideal for cool evenings or quick weekday lunches, this soup delivers satisfaction in a wholesome and plant-based form. It’s a naturally vegan recipe that’s easy to prepare in one pot, making it a great choice for busy days when you crave something warm, nutritious and flavourful. The olive oil enhances the body of the broth while the mixed vegetables add texture and colour. Whether served with crusty bread or on its own, this soup is a nourishing and well-balanced meal designed to keep you energised and comforted.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer, Sauté
OCCASION/HOLIDAY
Fall, Winter, Potluck, Family Reunion, Valentine’s Day, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, High Fibre, Quick & Easy, Wheat / Gluten-Free, Healthy, Low/ No Sugar
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Three-Bean Herb Soup:
- 2 tbsp black beans (cooked)
- 2 tbsp kidney beans (cooked)
- 2 tbsp cannellini beans (cooked)
- 1 cup vegetable broth
- ¼ cup diced carrot and celery
- ½ tsp dried Italian herbs
- 1 tsp olive oil
- Salt and black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 305.1 kcal
- Fat: 5.5 g
- Saturated Fat: 0.9 g
- Carbohydrate: 49.1 g
- Sugar: 3.5 g
- Sodium: 840 mg
- Fiber: 15.1 g
- Protein: 17.2 g
- Calcium: 166.9 mg
- Iron: 6.7 mg
- Potassium: 1329.1 mg
PREPARATION
These steps are followed for the preparation of Three-Bean Herb Soup:
- Sauté The Vegetables: In a small saucepan, heat olive oil over medium heat. Add diced carrot and celery, and sauté for 2 to 3 minutes until softened.
- Add The Beans: Stir in black, kidney and cannellini beans. Cook for 1 minute to warm through and mix flavours.
- Season And Simmer: Add vegetable broth and sprinkle in Italian herbs. Season with salt and pepper. Bring to a gentle simmer.
- Cook Through: Simmer for 10 to 12 minutes, allowing the flavours to meld and the vegetables to become tender.
- Final Stir And Serve: Stir well, taste for seasoning and serve hot with optional garnish of fresh herbs or a lemon wedge.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Three-Bean Herb Soup:
- Pre-Cooked Or Canned Beans: Pre-cooked or canned beans save time; rinse them before use to reduce sodium.
- Dice Vegetables Evenly: Dice vegetables evenly to ensure even cooking and a pleasant texture.
- Stir Occasionally: Stir occasionally to prevent sticking and ensure herbs are evenly distributed.
- Add Lemon Juice: A splash of lemon juice just before serving can brighten the flavours.
- Add Richness: For added richness, stir in 1 tsp of nutritional yeast or a drizzle of tahini.
VARIATIONS
- Add Grains: Stir in 2 tbsp of cooked brown rice or quinoa to increase satiety.
- Include Greens: A handful of spinach or kale added in the last 2 minutes adds nutrients and colour.
- Spice It Up: Add a pinch of chilli flakes or smoked paprika for a warming kick.
- Herb Blend Swap: Replace Italian herbs with herbes de Provence or a mix of rosemary and thyme for a new twist.
- Broth Choice: Try mushroom broth for a deeper and earthier note or miso broth for an umami layer.
PREPPING AND STORAGE
- Refrigeration: Allow soup to cool, then store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low-medium heat or microwave in a covered bowl until heated through, stirring midway.
- Batch Prep Tip: Multiply quantities to make several servings at once for meal prep or family portions.