What You Will Learn

• Why plant diversity supports whole-body health

• How mixed bean soup makes it easier to work toward 30 plants a week

• Simple ways to build a nourishing soup using the beans you already have

• How to include just better.® prebiotic fiber to support balanced blood sugars

JBB Recipe of the Week: just better.® Mixed Bean Soup 

March is National Nutrition Month, and we’re kicking it off with a simple idea: variety matters. 

One of the easiest ways to support whole-food nutrition is to increase plant diversity throughout the week. Beans make that goal approachable. They’re budget-friendly, versatile, and naturally rich in fiber and plant-based protein.

Our just better.® Mixed Bean Soup recipe is built around what you already have in your pantry. Kidney beans, chickpeas, black beans, lentils, white beans—use one, use three, use five! Variety is the spice of life, and it’s a powerful way to support your gut microbiome at the same time.

A pot of mixed bean soup is hearty, nourishing, and flexible enough to make weeknight meals feel manageable. 

Ingredient Highlight: Beans & Plant Variety

Have you heard about the goal of eating 30 plants a week? This recipe helps you move in that direction without overthinking it. 

Each type of bean counts as a separate plant. So do onions, garlic, carrots, celery, herbs, and spices. When we build meals around diverse plant ingredients, we feed different strains of beneficial gut bacteria.

Beans also provide:

• Plant-based protein

• Naturally occurring fiber

• Iron and folate

• Steady energy from complex carbohydrates

Using a mix of beans increases both flavor and nutritional variety. That’s a win for taste and for gut health. 💪💚

just better.® Mixed Bean Soup

Serves: 6–8

Prep Time: 15 minutes

Cook Time: 30–40 minutes

Ingredients

2 tablespoons avocado oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

4–6 cups cooked or canned beans (rinsed and drained)

Use any combination you have on hand:

• Kidney beans

• Chickpeas

• Black beans

• Pinto beans

• White beans 

• Lentils 

• Black-eyed peas

6 cups low-sodium vegetable broth (try our recipe for prebiotic veggie broth!)

1 can diced tomatoes (optional)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon dried thyme

Salt and pepper to taste

½ to 1 cup just better.® prebiotic fiber

Fresh parsley or cilantro for garnish

Instructions

Heat avocado oil in a large pot over medium heat.

Add onion, garlic, carrots, and celery. Cook until softened.

Stir in spices and cook for 1 minute to release flavor.

Add beans, broth, diced tomatoes, and just better.® prebiotic fiber. 

Stir until combined.

Bring to a gentle boil, then reduce the heat and simmer for 20–30 minutes, stirring occasionally. 

Adjust salt and pepper. Garnish with fresh herbs before serving.

Storage Tips

Store in the refrigerator for up to 4 days.

This soup freezes beautifully for up to 3 months.

Flavor often deepens the next day, making it ideal for meal prep. 

Cooking & Baking with just better.®

Adding just better.® prebiotic fiber to soups, stews, and casseroles is a practical way to increase your daily fiber intake while enjoying everyday meals. And for those who meal-prep, you can feel confident knowing that just better.® prebiotic fiber is heat-stable and maintains its integrity when cooked or prepared ahead of time. A simple stir transforms everyday recipes into fiber-rich support for balanced nutrition.

Closing Thoughts

National Nutrition Month is a great reminder that nourishing meals don’t have to be complicated. A pot of mixed-bean soup made from what’s already in your pantry supports plant diversity, fiber intake, and practical whole-food nutrition. 

Simple ingredients. Real food. Flexible cooking. That’s living just better.® 💚