Three Bean and Kale Vegetable Soup (Vegetarian Recipe)

This Three Bean and Kale Vegetable Soup is one of those dependable, feel-good meals I come back to again and again. It’s hearty without being heavy, packed with vegetables and plant-based protein, and flexible enough to work with whatever I have on hand. Whether I’m cleaning out the fridge or relying on pantry staples, this soup comes together easily in under an hour and tastes like it simmered all day.

It’s the kind of healthy vegetarian recipe that works for real life—nutritious, budget-friendly, and filling enough to keep everyone satisfied. Plus, it makes a big pot, which means leftovers for lunch or an easy reheat dinner later in the week (always a win).

Three Bean and Kale Vegetable Soup Recipe

Ingredients

• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 medium yellow onion, diced
• 1¼ cups celery with leaves, diced
• 1 cup carrots, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can great northern beans, drained and rinsed
• 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
• 4 cups vegetable stock or broth (organic carton or homemade)
• 1 (16-ounce) package frozen mixed vegetables for soup or a mix of fresh chopped carrots, celery, potatoes, green beans, peas, lima beans, or okra
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme leaves
• 1 bay leaf
• 3 cups kale, chopped and tightly packed

• Shredded Parmesan or Mozzarella cheese (optional)
• Croutons (optional)

 

Instructions

1. Sauté the vegetables
 

In a large soup pot, heat the butter and olive oil over medium heat until melted and warm. Add the onion, carrots, and celery. 

• If using all fresh vegetables instead of frozen, add them now and increase the butter and olive oil by 1 teaspoon each. 

Sauté for 3–5 minutes, until vegetables begin to soften. Add the garlic and cook for 1 additional minute, until fragrant.

2. Simmer the soup
 

Stir in the beans, black pepper, thyme, bay leaf, frozen vegetables (if using), and vegetable stock. Bring to a gentle boil, then reduce heat, cover, and simmer for 30–40 minutes.

3. Add the kale
 

Stir in the chopped kale, cover, and simmer for another 5 minutes, just until the kale wilts and turns bright green. Remove and discard the bay leaf before serving.

Tip: Using low-sodium broth and well-rinsed canned beans helps keep the sodium a little--but, check the labels since they can still contain a good bit of sodium since they are processed. Taste and season the soup with extra salt only if needed.

 

4. Garnish and Serve

Serve warm and garnish with:

• Shredded Parmesan or mozzarella cheese
• Crunchy garlic croutons

For a comforting, filling twist, place torn pieces of crusty bread in the bottom of the bowl and ladle the hot soup over the top. It’s simple, satisfying, and perfect for chilly days.

Why This Soup Works for Healthy Eating

• Naturally vegetarian and easy to make vegan
• High in fiber and plant-based protein
• Loaded with vegetables and leafy greens
• Great for meal prep and freezer-friendly

If you’re looking for a healthy vegetarian soup that fits into busy family life and delivers both comfort and nutrition, this three bean and kale vegetable soup is a reliable favorite.