Recipe description
June 19, 2026
Brown bean soup with extra vegetables
Brown bean soup with extra vegetables supports digestion and fiber variety.
High Fiber
Legume Rich
Fiber Rich
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from beans and vegetables.
- Colorful plant foods provide polyphenols and prebiotic compounds.
- Plant-based protein from beans supports satiety and balanced nutrition.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, brown
24
tablespoon
Vegetable broth
6
cup
Carrot
2
piece
Celery
2
piece
Onion
1
piece
Garlic
3
piece
Potato
2
piece
Bell Pepper
1
piece
Tomato, paste
2
tablespoon
Oil, olive
2
tablespoon
Bay leaf
1
piece
Thyme
1
teaspoon
Paprika powder
1
teaspoon
Salt
1.5
teaspoon
Black pepper
0.5
teaspoon
Parsley
2
tablespoon
Instructions
1
Heat olive oil in a large pot over medium heat.
2
Add diced onion, carrot, and celery, sauté until softened.
3
Stir in minced garlic and cook for an additional minute.
4
Add the brown beans and vegetable broth to the pot.
5
Bring to a boil, then reduce heat and let simmer for 30 minutes.
6
Stir in spinach, and season with salt and pepper.
7
Cook for an additional 5 minutes before serving.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
15 g
Protein
50 g
Carbohydrates
12 g
Fiber
8 g
Sugar
6 g
Fat
0.5 g
Saturated fat
0.9 g
Salt
FAQ
Is this soup suitable for vegetarians or vegans?
Yes. It uses beans and vegetables; just use a vegetable broth and no animal products.
What beans are used or can I swap them?
The recipe uses brown beans; you can use pinto, kidney, or cannellini beans. If using canned beans, rinse and drain.
How can I make it easier on digestion or boost fiber?
Soaking dried beans overnight helps digestion and reduces cooking time; rinse canned beans and keep skins on for extra fiber; include a variety of vegetables.
Can I freeze leftovers?
Yes. Cool and freeze in portions for up to 3 months; thaw in the fridge or microwave and reheat.
How long does it take to cook?
About 45–60 minutes with dried beans; 15–20 minutes with pre-cooked beans; slow cooker 6–8 hours; Instant Pot 25–35 minutes.
How should I season or reduce salt?
Use low-sodium broth; season gradually with garlic, herbs and pepper; taste and add salt at the end if needed.
Is this recipe gluten-free?
Yes, as long as you use gluten-free broth and avoid gluten-containing thickeners.
What toppings or sides go well?
Fresh herbs, a squeeze of lemon, a drizzle of olive oil, crusty bread or brown rice.
Can I add meat or dairy?
The recipe is plant-based; you can add cooked sausage or ham, or a dollop of yogurt as garnish, but this changes the nutrition and flavor.
What vegetables work well in this soup?
Carrots, celery, onions, tomatoes, kale or spinach, zucchini, bell peppers; use whatever you have.
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