Three-Bean Soup

Beans are a great source of plant-based protein and are commonly used in various cuisines around the world.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Three-Bean Soup

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Kidney beans
• 1 cup Black beans
• 1 cup Cannellini beans
• 2 tablespoon Olive oil
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Carrot
• 2 stalk Celery stalks
• 4 cups Vegetable broth
• 2 tablespoon Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 2 leaf Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables are softened.
2. Add kidney beans, black beans, cannellini beans, vegetable broth, tomato paste, oregano, thyme, bay leaves, salt, and black pepper. Bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Remove bay leaves. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.