Hearty Three-Bean Vegetable Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Three-Bean Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Three-Bean Vegetable Soup

A comforting bowl of hearty three-bean vegetable soup bursting with flavor and wholesome goodness. Loaded with black beans, kidney beans, and chickpeas, this soup is enriched with fresh vegetables and a hint of nutritional yeast for added umami. Lightly sautéed with olive oil and simmered in a savory low-sodium vegetable broth, every spoonful is a delicious medley of texture and taste that satisfies while keeping your meal plan on track.

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NUTRITION

569kcal
Protein
36.6g
Fat
9.3g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (drained)

1/2 cup Kidney Beans (drained)

3/4 cup Chickpeas (drained)

50 grams Firm Tofu

1 tbsp Nutritional Yeast

1/2 cup Diced Tomatoes

1/2 cup Chopped Carrot

1/2 cup Chopped Celery

1/2 medium Onion, diced

2 cloves Garlic, minced

1 cup Low-Sodium Vegetable Broth

1/2 tsp Olive Oil

Salt, Pepper, Thyme, Bay Leaf (to taste)

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PREPARATION

  • 1

    In a large pot, add the olive oil and heat over medium heat.

  • 2

    Sauté the diced onion, chopped carrot, and celery until they begin to soften, about 4-5 minutes. Add the minced garlic during the last minute.

  • 3

    Stir in the diced tomatoes and let them warm through.

  • 4

    Add the black beans, kidney beans, chickpeas, and diced tofu to the pot.

  • 5

    Pour in the low-sodium vegetable broth and add a bay leaf along with a pinch of thyme, salt, and pepper.

  • 6

    Bring the mixture to a simmer, reduce the heat, and let it cook for about 15-20 minutes to meld the flavors.

  • 7

    Stir in the nutritional yeast and adjust seasonings as needed before serving.

  • 8

    Remove the bay leaf and ladle the soup into bowls. Enjoy warm!

Hearty Three-Bean Vegetable Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Three-Bean Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Three-Bean Vegetable Soup

A comforting bowl of hearty three-bean vegetable soup bursting with flavor and wholesome goodness. Loaded with black beans, kidney beans, and chickpeas, this soup is enriched with fresh vegetables and a hint of nutritional yeast for added umami. Lightly sautéed with olive oil and simmered in a savory low-sodium vegetable broth, every spoonful is a delicious medley of texture and taste that satisfies while keeping your meal plan on track.

NUTRITION

569kcal
Protein
36.6g
Fat
9.3g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (drained)

1/2 cup Kidney Beans (drained)

3/4 cup Chickpeas (drained)

50 grams Firm Tofu

1 tbsp Nutritional Yeast

1/2 cup Diced Tomatoes

1/2 cup Chopped Carrot

1/2 cup Chopped Celery

1/2 medium Onion, diced

2 cloves Garlic, minced

1 cup Low-Sodium Vegetable Broth

1/2 tsp Olive Oil

Salt, Pepper, Thyme, Bay Leaf (to taste)

PREPARATION

  • 1

    In a large pot, add the olive oil and heat over medium heat.

  • 2

    Sauté the diced onion, chopped carrot, and celery until they begin to soften, about 4-5 minutes. Add the minced garlic during the last minute.

  • 3

    Stir in the diced tomatoes and let them warm through.

  • 4

    Add the black beans, kidney beans, chickpeas, and diced tofu to the pot.

  • 5

    Pour in the low-sodium vegetable broth and add a bay leaf along with a pinch of thyme, salt, and pepper.

  • 6

    Bring the mixture to a simmer, reduce the heat, and let it cook for about 15-20 minutes to meld the flavors.

  • 7

    Stir in the nutritional yeast and adjust seasonings as needed before serving.

  • 8

    Remove the bay leaf and ladle the soup into bowls. Enjoy warm!