Happy Monday to you lovely souls. I’ve realized and come to accept the fact that I’m garbage at posting on a regular schedule, so feel free to mock me for that! I’ve been ridiculously busy with a defiant two-year-old, buying a house, and generally being pregnant (yay, baby #2 finally stuck!).

I’d like to say that I have plenty of time to fluff up this post and make it super pretty, but I don’t! Fiverr has been sending me loads of amazing customers that keep me busy and I just don’t have the time to run my own blog anymore! Without further adieu, I bring you another delicious, plant-based soup. You can see my other vegan recipes here <–.

three bean soup
Sorry about the terrible picture! At least I cropped my 18-week belly out! Seriously this soup tastes one thousand times better than it looks, anyway. I promise you!


1-2 cartons (48 oz) vegetable broth of your choice

2 tbsp better than bouillon vegetable base

1 large onion (cut in slivers), 4 large tomatoes (diced), and either 4 cloves of garlic or pre-minced – 1 tbsp. You could substitute the fresh tomatoes with one large can of diced if you prefer.

1/2 cup each of your favorite three beans (dry beans totaling 1.5 c). I used navy, pinto, and small red kidney. I’ve also made this soup with cranberry beans – which are much larger.

Spices: 1 tsp dried marjoram, 1 tsp dried oregano, 1/2 tsp dried rosemary, 1/2 tsp dried thyme, 1 tbsp dried parsley, 1/2 tsp dried basil

3-4 cups coarsely chopped kale greens (sans stems)


  1. Soak your beans in boiling water for at least 2 hours. They should double in size. Rinse in warm water and add to instant pot with enough water to cover by 1/2 inch.
  2. Pressure cook for 25-30 minutes – longer for beans larger than pinto.
  3. While your beans are cooking, bring a large stockpot or cast iron dutch oven to medium-high heat. Add some oil or vegan margarine to saute, or broth saute depending on what you prefer.
  4. Add your onions to the hot pot and saute until they have some caramel color (about 10 minutes).
  5. Add your spices and garlic and continue to cook for about two minutes.
  6. Add your tomatoes and cook until the tomatoes break down (you won’t have to wait for this if you use canned tomatoes, so just wait for them to come to a simmer).
  7. Pour in your vegetable broth and add your veggie base. Bring entire mixture to a slow simmer until your beans are ready and cooked through.
  8. Release the pressure on your instant pot and strain your beans. Add the hot beans to your soup pot and stir.
  9. Plop in your kale, stir for two to three minutes to wilt the greens and SERVE!

This has been my go-to soup over the last few weeks since it is SO EASY and it freezes so well! Don’t forget to freeze your leftovers so that you always have yummy soup on hand. Sorry I don’t have more time to chat, but I hope you all enjoy this soup!

Until next time,

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