3 bean soup recipe

Written BySheba G Updated On
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The Best 3 bean soup recipe

I’ve been making this 3 bean soup recipe for years, and it’s a staple in my household. My kids love it because it’s hearty and comforting, and I love it because it’s easy to make and packed with nutrients.

The recipe is simple, yet flavorful, and can be adjusted to suit your taste preferences. I’ve made it for family gatherings, potlucks, and even just a quick weeknight dinner.

The combination of tender beans, aromatic spices, and rich broth is truly satisfying. Plus, it’s a great way to get in some extra fiber and protein without feeling like you’re eating a salad.

My husband is always impressed by how well the flavors meld together after a good simmer. And the best part?

It’s ridiculously easy to make – just throw all the ingredients in a pot and let the magic happen. I’ve experimented with different types of beans over the years, but I find that a combination of kidney beans, black beans, and pinto beans gives the soup its signature depth of flavor.

Of course, you can adjust to your liking! One thing that always surprises me is how well this soup freezes – it’s perfect for meal prep or sending with my kids’ lunches.

Hearty Three Bean Soup

4.6 from 931 votes

A comforting and nutritious soup made with a trio of beans, vegetables, and aromatic herbs. This hearty soup is perfect for a cozy meal and packed with protein and fiber.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
2 cups chopped kale or spinach
Salt and black pepper to taste

For Serving

Grated Parmesan cheese (optional)
Fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic, dried thyme, dried rosemary, and bay leaf, cooking for 1 minute until fragrant.
4Pour in the vegetable broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
5Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 15 minutes.
6Add the drained kidney beans, cannellini beans, and chickpeas, and continue simmering for another 10 minutes until the beans are heated through and the flavors meld.
7Stir in the chopped kale or spinach and cook for 2 to 3 minutes until wilted and tender.
8Season the soup with salt and black pepper to taste, then remove the bay leaf before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 48g🥦Dietary Fiber: 14g🍬Sugars: 8g🥩Protein: 14g

📝Notes

For a thicker soup, mash some of the beans against the side of the pot before adding the greens. You can also use any combination of beans you have on hand, such as black beans or pinto beans.

Watch Video Of How Hearty Three Bean Soup Works

One of my favorite things about this 3 bean soup recipe is its versatility – whether you’re serving it as a comforting side dish or as a main event, it’s sure to please. And don’t even get me started on how well it freezes!

This recipe makes about 6-8 servings, so feel free to double or triple the batch if you need more. Just be sure to store any leftovers in an airtight container and reheat as needed.

❓ Frequently Asked Questions About Hearty Three Bean Soup

Q: What type of beans should I use for this recipe?

I recommend using a combination of kidney beans, black beans, and pinto beans for the best flavor. You can also use other types of beans if you prefer – just keep in mind that each type will affect the flavor slightly.

Q: Can I make this soup in a slow cooker?

Yes! In fact, making this soup in a slow cooker is one of my favorite ways to prepare it. Simply brown the onions and garlic in a pan before adding all the ingredients to the slow cooker – then let it cook on low for 6-8 hours.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days – just make sure to store it in an airtight container.

Q: Can I add other vegetables to this soup?

Of course! Some popular additions include diced carrots, chopped celery, or sliced bell peppers – just adjust the cooking time based on their texture.

Q: Is this soup suitable for vegetarians/vegans?

This recipe is naturally vegetarian-friendly – but if you’re looking for a vegan version, simply swap out the chicken broth with a plant-based alternative.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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