This three bean soup has a deliciously light broth, yet it is loaded with protein packed beans, leaving you feeling satiated for hours. It is the perfect soup for when those warm summer afternoons transition into cool fall evenings.
Our deliciously vegan three bean soup happens to be one of my absolute favorite soups. It is light, majorly crave worthy and even more delicious the next day. It is filled with simple wholesome ingredients and flavorful seasonings. There is something about the way fresh cilantro, bold seasonings, crisp corn and the perfect pairing of beans blended together, make the most mouthwatering fragrance in our kitchen. The flavors really come together so beautifully, and will leave you wanting more.
This simple and nourishing recipe is bursting with bold flavors. It comes together in 30 minutes for the perfect busy weeknight meal. Not to mention, our kids love to top their bowls with a handful of crunchy tortilla chips and plant-based shreds, for a next level experience of deliciousness. Meanwhile, B and I just stick to slopping up the mouthwatering broth with our favorite crusty bread, but you do your thing and thank us later! 🙂
THREE BEAN SOUP INGREDIENTS
Throw together this scrumptious vegan three bean soup in 30 minutes for the ultimate busy weeknight meal.
Here are a handful of ingredients that make this recipe mouthwatering and deliciously crave worthy:
- Wholesome beans – For a hearty and filling soup. We chose great northern, cannellini, and black beans for the perfect blend of color, texture, and flavor in this nourishing soup.
- Corn – We choose white shoepeg corn for its sweet mild flavor.Â
- Extra-virgin olive oil – For rich bold flavor.
- Onion and garlic – for the perfect savory aromatic flavor to fill your kitchen.
- Vegetable broth – Use store bought or make your own (I actually have yet to do this, but it is definitely next on the fall to-do list).
- Fresh cilantro, coriander, cumin, oregano, and red pepper flakes – For a hearty, earthy and warm depth of flavor.
- Hot sauce – For an extra kick of bold flavor. Use your favorite or opt for ours; The Hot Ones Classic hot sauce at https://heatonist.com/.
- Fresh squeezed lime – For a bright crisp flavor.
- Salt and pepper – To marry all of the flavors together.
Let’s not forget the optional toppings! Sliced avocado, crispy tortilla chips, plant-based shreds, and fresh cilantro will all work perfectly. Â
HOW TO MAKE DELICIOUSLY VEGAN THREE BEAN SOUP
Simply, the first step in preparing this delicious soup, heat extra-virgin olive oil in a large pot. Once heated, add chopped onion to the pot and sauté for 3 to 5 minutes, or until the onion is translucent.Â
Then, add garlic, hot sauce, fresh cilantro, coriander, cumin, oregano, red pepper flakes, and salt/pepper and sauté, stirring continuously for 30 seconds, or just until fragrant. Add in the corn and stir, covering it with seasonings.Â
Next, add the vegetable broth, great northern, cannellini, and black beans to the pot, and stir to combine all of those mouthwatering flavors. Reduce the heat to medium-low, cover and simmer for 20 minutes, or until all of the flavors have come together. Remove from heat, stir in the freshly squeezed lime and taste, adjusting the spices to your liking.
Finally, ladle this vegan three bean soup into serving bowls, garnish with your favorite toppings and enjoy! You can store leftover soup in an airtight container in the refrigerator for 3 to 5 days; though, I promise it will get devoured faster than that!
THREE BEAN SOUP SERVING SUGGESTIONS
Adding toppings to this recipe is optional, but you will not be disappointed. Here are a few of our favorites:
- A handful of crispy crushed tortilla chips or homemade tortilla strips
- Sliced or diced avocado
- Plant-based shreds – our favorite creamy shreds are CHAO creamery
- Fresh cilantro
Last but not least, add a lime wedge for squeezing at the table. Our kids get a kick out of this part!
MORE DELICIOUS WHOLESOME RECIPES
If you love our vegan three bean soup as much as we do, then try one of these deliciously wholesome plant-based recipes next:
- Easy Chickpea Noodle Soup
- Creamy Vegan Fettuccine Alfredo
- Chickpea Salad Sandwich
- Vegan Black Beans and Quinoa
Deliciously Vegan Three Bean Soup
This simple and nourishing vegan three bean soup recipe is bursting with bold flavors, and it comes together in 30 minutes for the perfect busy weeknight meal.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon coriander
- ½ teaspoon hot sauce
- ¼ teaspoon red pepper flakes
- ¼ teaspoon each, salt and pepper
- 1 (11 ounce) can white shoepeg corn
- 4 cups vegetable broth
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 tablespoons freshly squeezed lime juice
- Toppings (optional)
- A handful of crispy crushed tortilla chips or homemade tortilla strips
- Sliced or diced avocado
- Plant-based shreds
- Fresh cilantro
Directions
- Step 1 To a large pot, heat extra-virgin olive oil. Once heated, add chopped onion and sauté for 3 to 5 minutes, or until the onion is translucent.
- Step 2 Add garlic, hot sauce, fresh cilantro, coriander, cumin, oregano, red pepper flakes, and salt/pepper and sauté, stirring continuously for 30 seconds, or just until fragrant.
- Step 3 Pour in the white shoepeg corn and stir, covering it with seasonings. Next, add the vegetable broth, great northern, cannellini, and black beans to the pot, and stir to combine.
- Step 4 Reduce the heat to medium-low, cover and simmer for 20 minutes, or until all of the flavors have come together.
- Step 5 Remove from heat, stir in the freshly squeezed lime and taste, adjusting the spices to your liking.
- Step 6 Ladle vegan three bean soup into serving bowls, garnish with your favorite toppings and enjoy!
- Step 7 Store leftover soup in an airtight container in the refrigerator for 3 to 5 days.
