Three Bean and Veggie Soup Recipe

by
It is a very hearty and delicious soup that warms the soul.
Prep Time10minutes 
Cook Time30minutes 
Course: Dinner, lunch
Cuisine: American
Keywords: baked oatmeal, beans, easy meals, healthy meal prep, meal prep, meal prepping, soup recipes, veggies, weight loss, weight watc/hers, weight watc/hers recipe, w/w, w/w dinner, w/w lunch
Servings: 6

Equipment

  • Dutch oven or Instant Pot
  • Chopper or knife

Ingredients

  • Avocado oil spray
  • 2 Medium Onions Chopped fine
  • 2 Large Carrots Chopped fine
  • 3 Celery stalks Chopped fine
  • 1 1/2 TBSP Garlic Minced
  • 1 TBSP Dried oregano
  • 1/2 TBSP Dried thyme
  • Red pepper flakes to taste
  • 1 15 oz. can Black beans Drained and rinsed
  • 1 15.5 oz. can Great Northern beans Drained and rinsed
  • 1 15.5 oz can Kidney beans Drained and rinsed
  • 1 14.5 oz. Can roasted tomatoes
  • 6 Cups Kettle & Fire vegetable broth
  • 3 Cups Fresh spinach
  • 1/3 Cup Fresh parsley
  • 1 TBSP Lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

  • In a large pan or Dutch oven spray with avocado oil
  • Add the chopped onions, carrots and celery. Saute until tender and then add the garlic
  • Add the red pepper flakes, oregano and thyme
  • Pour the fire-roasted tomatoes, broth, and beans
  • Cover and let simmer for about 30 minutes
  • Add the spinach and parsley until wilted
  • Squeeze the lemon juice in to brighten the soup up
  • Season to taste with salt and pepper
  • Enjoy

Notes

Recipe serves 6 at 1 1/2 cups per serving.

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0 W-W and 228 calories 

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