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Bowl of hearty three bean soup filled with kidney beans, pinto beans, tomatoes, and savory spices, perfect for cold days.

Easy Three Bean Soup

Looking for the best 3 bean soup recipe? This cozy, high-protein, and nutrient-dense 30-minute soup is made with kidney, pinto, and navy beans, fresh carrots, tomatoes, and aromatic herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Soup
Cuisine: mediterranean-american
Ingredients Method Video Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 carrot peeled and finely chopped
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp dried oregano
  • 1 can 15 oz diced tomatoes (with juices)
  • 1 can 15 oz kidney beans, rinsed and drained
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 can 15 oz navy beans, rinsed and drained
  • 4 cups low-sodium vegetable broth or water
  • Fresh parsley chopped for garnish

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrot. Sauté for about 5 minutes until softened.
  2. Stir in the paprika, salt, and oregano, allowing the spices to toast in the oil for 1 minute until fragrant.
  3. Pour in the canned tomatoes with their juices, breaking them apart gently with a wooden spoon.
  4. Add the rinsed and drained kidney beans, pinto beans, and navy beans to the pot.
  5. Pour in the vegetable broth, stir well to combine, and bring the soup to a gentle boil.
  6. Reduce heat to low, cover partially, and let the soup simmer for 20-25 minutes so the flavors meld together.
  7. Taste and adjust seasoning with extra salt or pepper if needed.
  8. Serve hot, garnished with freshly chopped parsley and a slice of crusty bread!

Video

Notes

• Meal Prep Friendly: This soup actually tastes even better the next day as the flavors continue to develop in the fridge.
• Storage: Keep leftovers in a sealed container in the refrigerator for up to 4 days.