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Hearty Vegan Chipotle Triple Bean Soup

Course Appetizer, Main Course, Side Dish, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 180kcal
Author Kelly


  • 2 cups canned diced tomatoes in juice, no salt added (480 grams)
  • 1 medium sized cooked sweet potato, skin peeled (180 grams)
  • 2 cups vegetable broth
  • 2 teaspoons chipotle paste
  • 2 cups baby bella mushrooms, chopped (170 grams)
  • 3 cups packed kale, roughly chopped (100 grams)
  • 1 cup canned black beans no salt added, rinsed and drained
  • 1 cup canned kidney beans no salt added, rinsed and drained
  • 1 cup canned cannellini beans, rinsed and drained
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder


  • Make broth by adding the diced tomatoes, cooked sweet potato, vegetable broth, and chipotle paste to a blender and blend until smooth.
  • Add mixture to a medium or large sized pot over low to medium heat, cover, and bring to a simmer, about 7-10 minutes.
  • Add mushrooms, garlic powder, chili powder, and onion powder and stir to incorporate. Cook until mushrooms soften a bit, about 5 minutes.
  • Add kale and cook for another 1-2 minutes.
  • Stir in beans and heat through, about 2 minutes.
  • Top with fresh cilantro and avocado if desired.
  • Enjoy!


Prep time does not include time to make sweet potato. If you do not already have a cooked sweet potato, simply preheat the oven to 375 degrees Fahrenheit, pierce the sweet potato with a fork a few times, and bake for 40 minutes or until soft to the touch.


Serving: 1g | Calories: 180kcal | Carbohydrates: 34g | Protein: 9g | Fat: 1g | Sodium: 380mg | Fiber: 10g | Sugar: 7g