Three Bean and Veggie Soup Recipe

It is a very hearty and delicious soup that warms the soul.

Prep Time  10minutes mins

Cook Time  30minutes mins

Course: Dinner, lunch

Cuisine: American

Keywords: baked oatmeal, beans, easy meals, healthy meal prep, meal prep, meal prepping, soup recipes, veggies, weight loss,

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.

points; 0 W-W and 228 calories