This 3-bean soup makes for a delicious easy plant-based meal. It’s made with simple ingredients, most of which are affordable pantry staples.
Table of Contents
Ingredients You’ll Need
- Canned beans: black beans, garbanzo beans (chickpeas), kidney beans.
- Condiments: vegetable broth, olive oil, tomato paste, salt, pepper, ancho chili powder, ground cumin, coconut sugar.
- Produce: onions, garlic, potato, sweet corn, kale, bell pepper, tomatoes, lime.
- Toppings: vegan avocado salsa (such as Good Foods’ plant-based avocado salsa), vegan sour cream (optional), cilantro, lime.
How to Make This 3-Bean Soup
Sauté the First Batch of vegetables
In a large pot, sauté the onions and garlic in the olive oil for 5 minutes over medium heat. Add the potato and bell pepper and cook for 5 more minutes.
Add the Broth, Tomatoes, Beans & Seasonings
Next, add the broth, diced tomatoes, tomato paste, beans and seasonings. Cook for 10 more minutes.
Add the Corn & Kale and Simmer the Soup
Lastly, add the corn and kale, reduce heat to low-medium and let simmer for 10 additional minutes.
Serve & Enjoy!
Serve with the toppings and enjoy!
Tip: this also tastes great with a slice of sourdough, pumpernickel, or gluten-free bread.
High Protein 3-Bean Soup – RECIPE CARD
Easy Vegan High Protein 3-Bean Soup
Ingredients
- 14 ounces canned black beans
- 14 ounces canned garbanzo beans
- 14 ounces canned kidney beans
- 4 1/2 cups vegetable broth
- 3 tablespoons olive oil
- 2 onions - diced
- 4 cloves garlic - minced
- 1 medium potato - diced
- 1 cup sweet corn kernels - frozen or canned
- 4 cups chopped kale - frozen or fresh
- 1 bell pepper - chopped
- 14 ounces canned diced tomatoes
- 1/4 cup tomato paste
- 1 pinch sea salt - or to taste
- 1 pinch ground pepper - or to taste
- 1 teaspoon ancho chili powder - or to taste
- 1/2 teaspoon ground cumin - or more to taste
- 1 teaspoon coconut sugar
- 1 lime - juiced
Toppings
- 3/4 cup vegan avocado salsa
- 1/2 cup vegan sour cream - optional
- 1/4 cup Fresh cilantro leaves
- 1 lime - cut into wedges
Instructions
- In a large pot, sauté the onions and garlic in the olive oil for 5 minutes over medium heat. Add the potato and bell pepper and cook for 5 more minutes.
- Next, add the broth, diced tomatoes, tomato paste, beans and seasonings. Cook for 10 more minutes.
- Lastly, add the corn and kale, reduce heat to low-medium and let simmer for 10 additional minutes.
- Serve with the toppings and enjoy! Tip: this also tastes great with a slice of sourdough, pumpernickel, or gluten-free bread.
Equipment
Notes
- Use less broth if you want it to be more stew-like and more if you want it to be more soupy.
More Vegan Recipes You Might Like
If you enjoyed this high protein 3-bean soup recipe, you might also like the following vegan recipes.
- Pasta Fagioli (Easy & Comforting Italian Pasta & Bean Soup)
Creamy Roasted Tomato Gnocchi - Lemon Tahini White Bean Caesar Salad
- Vegan White Bean Cassoulet
- Shortcut Brothy Beans
- Creamy Roasted Butternut Squash Soup
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