This three bean soup recipe is not only hearty and delicious, but it also freezes beautifully. That means that tonight's dinner is also next month's meal. It's worth making a double batch.
There's a good chance you have all of the ingredients for this three bean soup recipe in your pantry this minute. Not to worry if you don't have the cannellini, red kidney and black beans called for in the recipe. Use whatever beans you have! For the meat lovers in the family, try my Italian Sausage Bean Soup.
This easy soup is rich in fiber and plant-based protein, making it an ideal candidate for a vegetarian or vegan meal. Serve it with a warm kale salad or stir in some kale, chard or spinach before serving. We often serve it with crackers and 5-minute lentil hummus.
My best recipe tips
- Use whatever canned beans you have on hand. This recipe is versatile and works just as well if you use one, two or three types of beans.
- As always, taste the finished produce before serving. Add a little more salt, pepper or lime juice to suit your tastebuds.
- This is a meal prep favorite. Cool the soup to room temperature, then store in the refrigerator or freeze in portions.
Ingredients and substitutions
- Beans: The recipe calls for white beans (such as cannellini, white kidney beans or Great Northern beans), black beans and kidney beans. Chickpeas and pinto beans are good substitutes.
- Vegetables: Use a base of onion, celery, garlic and sweet bell pepper. I used red bell pepper, but orange or yellow works just as well.
- Herbs & spices: Dried thyme, smoked paprika, ground cumin, a bay leaf, salt and pepper.
- Broth: Use vegetable broth for a vegetarian/vegan soup. Chicken broth can be substituted. If sodium is a concern, use reduced sodium broth and adjust the seasonings to your liking.
- Rotel: If you don't have access to Rotel (I see you, my Canadian friends), combine a 14-ounce can of diced tomatoes with a 4-ounce can of diced green chilies. A standard can of Rotel is 10 ounces, so use slightly more than half of the tomato/green chilies mixture.
- Parsley: Chopped flat-leaf parsley. I often swap in cilantro.
- Lime juice: Use fresh lime juice to add brightness.
How to make three bean soup
⭐️ See full recipe card below. ⭐️
- Sauté the veggies: Sauté the onion, celery and bell pepper until tender.
- Pump up the flavor: Add the garlic, herbs and spices.
- Add and simmer: Stir in the broth, all the beans and the Rotel. Bring to a boil, then simmer for 15 minutes.
- Finish it off: Stir in the parsley and lime juice. Serve!
Storage tips
Three beans soup is ideal for meal prep. It lasts in the fridge for several days and can be frozen for future lunches and dinners. Reheat it in the microwave or on the stovetop.
IN THE FRIDGE: Cool any leftover soup to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
IN THE FREEZER: Cool the soup to room temperature, then transfer to freezer-safe, airtight containers. I like to use Souper Cubes silicone trays for individual portions or glass freezer containers. Freeze the soup for up to 3 months.
Frequently Asked Questions
Three bean soup freezes well when stored in freezer-safe, airtight containers. Freeze the whole recipe or freeze it in individual portions for up to 3 months.
Try adding in hearty greens, such as kale, chard or spinach. If freezing the soup, add the greens after defrosting the soup. For a non-vegetarian meal, add chopped ham or cooked, crumbled sausage.
More soups to try
Printable Recipe
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Easy Three Bean Soup
Ingredients
- 2 teaspoons olive oil
- ½ medium yellow onion chopped
- 1 large celery stalk chopped
- 1 red bell pepper diced
- ½ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 3 garlic cloves minced
- 1 ¼ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth (See Note 1)
- 1 (14 ounce) can black beans drained and rinsed
- 1 (14 ounce) can cannellini beans drained and rinsed (See Note 2)
- 1 (14 ounce) can red kidney beans drained and rinsed
- 1 (10 ounce) can Rotel (See Note 3)
- 3 tablespoons minced flat-leaf parsley
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan set over medium heat. Add the onions, celery and bell pepper. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion is translucent, about 7 to 8 minutes.
- Add the garlic, smoked paprika, cumin, thyme, bay leaf and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 1 minute.
- Pour in the broth, all of the beans and the Rotel. Bring to a boil, then reduce the heat to a lively simmer. Simmer for 15 minutes.
- Remove the bay leaf. Stir in the parsley and lime juice. Taste and adjust seasonings as desired. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Lose It! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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