chefallieskitchen

Three Bean and Veggie Soup

This was such a HEARTY soup and very inexpensive to make as well. Most if not all of the ingredients were purchased at Aldi. You can enjoy this soup for 0 WW. Click HERE for WW points in the WW app. 

Here is what you will need:

• Dutch oven or Instant pot
• Knife or chopper
• Avocado oil
• Onion
• Celery
• Carrots
• Garlic
• Salt 
• Pepper
• Red pepper flakes
• Dried oregano
• Dried thyme
• Fire roasted tomatoes
• Kidney beans
• Cannellini beans
• Black beans
• Spinach
• Lemon juice
• Kettle & Fire Vegetable broth or chicken broth
  • code CHEFALLIESKITCHEN at Kettle & Fire

Here is how to make it:

• Chop up the carrots, onions and celery
• Spray the Dutch oven with some avocado oil 
• Heat to medium and add the carrots, onion and celery
• Cook until tender
• Add the garlic and cook for about one minute
• Season with salt, pepper, dried oregano and dried thyme
• Pour in the fire roasted tomatoes, broth and beans
• Simmer for about 30 minutes
• Add the spinach and a splash of lemon juice
• Season to taste with salt and pepper

Print Recipe

Three Bean and Veggie Soup

A very hearty and delicious soup that warms the soul.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Dinner, lunch

Cuisine: American

Keyword: baked oatmeal, beans, easy meals, healthy meal prep, meal prep, meal prepping, soup recipes, veggies, weight loss, weight watchers, weight watchers recipe, ww, ww dinner, ww lunch

Servings: 6

Author: Chef Allie’s Kitchen

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 risnsed
• 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 Fire 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.

0 WW and 228 calories 

Click HERE for WW points in the WW app

code CHEFALLIESKITCHEN at Kettle & Fire

Below is equipment I used for this recipe with links:

A Dutch oven is a great item to have in your kitchen. It is large and so versatile, Click HERE for direct Amazon link.

This is an AMAZING tool to have when wanting to chop food up very fast and unison sizes. Click HERE for direct Amazon link.