Three Bean Vegan Soup

3 Bean Vegan Soup

Don’t you just love a warm bowl of soup on a cold day? We experienced some morning weather in the teens early this week and I head straight to the store  with soup on my mind. I love a hearty soup that give you a variety of flavors and textures. This soup is easy to make, quickly if you are in a hurry, without sacrificing flavor.

In addition to a few other ingredients, this picture captures all the items in the soup!  3 Bean Soup Ingredients

Although I call it ‘Three Bean’ soup because of the cannellini, kidney and garbanzo beans there are so many other great things in this soup to add to your nutrition – barley, spinach, baby kale, chard – how about that for a bowl full of goodness!  This is the season for the extra Vitamin C you will get from your greens along with iron and folate; the beans  along with barley give you protein, fiber and antioxidants.

Try it whether the temps dip or not.  Warm your soul.

Feed the wellness in you!


3 Bean Vegan Soup

Cook Time: 1 hour

Total Time: 1 hour

Serving Size: 6-8


  • 1/2 c pearled barley
  • 9 cups of vegetable stock (Better than Bouillon is preferred)
  • 1 - 5 oz bag of Fresh Express Baby Kale Mix
  • 1 - 15 oz can of Chick Peas
  • 1 - 15 oz can of Cannellini Beans
  • 1 - 15 oz can of Kidney Beans
  • 1 - 14.5 oz can Fire Roasted Diced Tomatoes
  • 1 - 14.5 oz can Diced Tomatoes with Green Peppers, Celery and Onions
  • 3 links of Light Life Chorizo chopped
  • 1 tbl onion powder
  • 1 tbl garlic powder
  • 1 tbl smoked paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp salt


  1. Put all ingredients except for baby kale mix in large pot.
  2. If you're in a hurry bring ingredients to boil then simmer for 30 minutes, adding baby kale mix last 5 minutes until wilted.
  3. If you're not in a hurry, let this cook on low heat for 1.5 hours adding baby kale mix in the last 5 minutes until wilted. This is even better if you prepare in a crock pot.

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