Hearty 12-Bean & Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful, slow-simmered soup bursting with garden-fresh vegetables and a medley of beans, perfect for chilly days. This american-inspired soups (vegan) ready in about 65 minutes pairs (14 oz) diced tomatoes, vegetable broth, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups diced carrots
• 1 cup diced celery
• 1, finely chopped diced onion
• 3 cloves, minced garlic
• 1 can (15 oz), drained cannellini beans
• 1 can (15 oz), drained kidney beans
• 1 can (15 oz), drained navy beans
• 2 cups, chopped kale
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent and fragrant, stirring occasionally.
2. Step 2: Add minced garlic, carrots, and celery. Cook for 5 minutes, stirring frequently, until vegetables begin to soften and release their aroma.
3. Step 3: Stir in diced tomatoes, vegetable broth, cannellini beans, kidney beans, navy beans, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
4. Step 4: Add chopped kale and cook for 10 minutes until kale is tender but still vibrant green. Remove bay leaf before serving. Adjust seasoning if needed.