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This vegan Three Bean Soup is hearty, healthy, protein-packed, and made in one pot in under 30 minutes! Made with three kinds of canned beans, along with sweet potato and kale, it’s both nutrient-dense and full of flavor.
Zoup! provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.
Hello fall and hello soup season! This Three Bean Soup is easy to love and also easy to make, and it comes together in under 30 minutes from start to finish.
The best part though might be that it’s made using vegan chicken broth. Yes, you read that correctly! I partnered with Zoup! on this recipe to create a filling, nutritious, vegan-friendly soup recipe, and that’s exactly what this bean soup is.
The Zoup! Culinary Concentrate™ lineup includes chicken, beef and savory vegan bases and what I love most about them is that they add a rich, homemade flavor to recipes, but also make for a delicious sipping broth.
The brand also offers additional broths and bone broths, including chicken, beef, and veggie, and plus super-premium, shelf-stable soups available in nine, flavor-forward recipes. Zoup! products were created by the team behind Zoup! Eatery (now Z!Eats), which has been serving soup to customers for two decades.
They’re available to purchase at select retailers across the country, through Instacart, and online at ZoupBroth.com and Amazon.com.
Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook, Instagram and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.
Recipe features
- Made with canned beans, so no soaking is required!
- A protein-packed soup that is entirely plant-based/vegan.
- Made with Zoup! Culinary Concentrate™, which is a clean-label product that’s made in small batches, and is not only vegan, but also keto, paleo, gluten free, and void of the 8 major allergens.
Ingredients
Vegetables – A mixture of carrots, celery, onion, and garlic add a ton of flavor to this soup recipe.
Seasonings – Italian seasoning, oregano, salt and red pepper flakes are all you need!
Beans – Canned cannellini beans, pinto beans and chickpeas (also known as garbanzo beans) are the three beans used in this soup. You could also sub red kidney beans, navy beans or even black beans in place of one of the beans if you prefer.
Sweet potato – Helps to bulk up this soup and add flavor, texture and nutrients.
Vegan broth made from Zoup! Culinary Concentrate™ Savory No Chicken Base – A different (aka much better) flavor than traditional vegetable broth and helps keep this soup plant-based.
Lemon juice – Helps to balance out the saltiness of the soup. Start with the recommended amount in the recipe card below and increase to taste.
Kale – Or sub fresh baby spinach if you prefer.
Instructions
Step 1: Cook the vegetables. Start by heating olive oil in a large pot or dutch oven over medium heat, then add the onion, carrots and celery and sauté until soft, about 5 minutes. Then, add the garlic and sauté for an additional minute.
Step 2: Add seasonings and beans. Next, add the Italian seasoning, salt, oregano, and red pepper flakes and stir for 30 seconds, then add the tomato paste and stir continuously for 1 minute until it’s caramelized.
Step 3: Simmer. Pour in all of the beans, along with the sweet potato and broth, and bring the soup to a boil. Reduce heat to a simmer and simmer for 15 minutes or until the sweet potato is tender.
Step 4: Finish the soup. Last, turn off the heat, then squeeze in the lemon juice, and add the kale, stirring until it’s wilted. Do a quick taste test and add additional salt/pepper/lemon juice if you’d like. Garnish with chopped fresh parsley (optional) and enjoy!
Tips
- Prepare the broth ahead of time so it’s ready to go! To do so, simply whisk 5 teaspoons of Zoup! Culinary Concentrate™ Savory No-Chicken Base Vegan Broth and 5 cups of warm water together in a bowl and set it aside until you need it for the soup.
- I would not use dried beans in this recipe, as this is meant to be a quick soup recipe, and canned beans are what make that possible.
- If you prefer a thicker soup (more similar to stew), simply add ¼ cup all purpose flour in with the tomato paste and stir for 1 minute. Then, continue following the recipe as written.
Storage
Refrigerator: Wait for the soup to cool a bit, then ladle it into an airtight container and store in the fridge for up to 5 days.
Freezer: Alternatively, you can transfer the soup to a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to eat it, simply thaw it in the refrigerator overnight then reheat the soup in a pot over the stove.
More bean-filled recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Three Bean Soup
This vegan Three Bean Soup is hearty, healthy, protein-packed, and made in one pot in under 30 minutes! Made with three kinds of canned beans, along with sweet potato and kale, it’s both nutrient-dense and full of flavor.
Servings:
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Instructions
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Heat olive oil in a large pot or dutch oven over medium heat. Once hot, add the onion, carrot and celery and sauté for 5 minutes. Then, add the garlic and stir for 1 minute before adding in the Italian seasoning, salt, oregano, and red pepper flakes and stirring for 30 seconds.
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Add in the tomato paste and stir for 1 minute, then pour in the beans and sweet potato.
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Next, add the hot water to a large bowl, then add the Zoup! Savory Vegan Broth and whisk to combine to create the broth. Pour the broth into the soup and bring the soup to a boil. Then, reduce the heat to a simmer and simmer for 15 minutes or until the potatoes are soft.
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Remove the soup from the heat and stir in the lemon juice and kale until the kale has wilted. Add more salt, pepper and/or lemon juice to taste and enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 278kcal | Carbohydrates: 47g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 466mg | Potassium: 637mg | Fiber: 14g | Sugar: 6g | Vitamin A: 7476IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 4mg
