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3 Bean Vegetable Soup

Make this hearty vegetable bean soup in less than an hour. It's packed with robust flavors and tastes like it's been simmering on the stove top for hours.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Katie

Ingredients

  • 1 tablespoon grape seed oil
  • 4 carrots diced
  • 4 stalks of celery diced
  • 1 onion diced
  • 4 cups of kale chopped
  • 2 cloves garlic chopped
  • 1 cup green beans chopped into 1-inch pieces
  • 1 cup of shredded cabbage
  • 3 plum tomatoes roughly chopped
  • 1 cup white mushrooms chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon italian seasoning
  • 8 cups chicken stock
  • 1 15.5 oz can of kidney beans rinsed and drained
  • 1 15.5 oz can of garbanzo beans rinsed and drained
  • 1 15.5 oz can of cannelini beans rinsed and drained

Instructions

  • Pour the grape seed oil in a large stock pot. Swirl around and place on high heat. Add in the carrots, celery, onion, kale and garlic. Mix well and then add in 1 cup of the chicken stock. Place a lid on the stock pot and cook on high for 10 minutes until vegetables begin to be tender. Mix a few times during the 10 minute cooking time. If the broth starts to absorb into the vegetables and the pot begins to become dry feel free to add in a little more chicken stock.
  • Next add in the chopped green beans, shredded cabbage, tomatoes, and mushrooms. Season with salt, black pepper and italian seasoning. Pour the chicken stock into the stock pot and mix well. Reduce heat to medium. Cook for 10 additional minutes.
  • Then add in kidney, garbanzo, and cannelini beans. Mix well and cook for an additional 10 minutes. Remove from heat, ladle into bowls, and enjoy.