Healthy 3 Bean Soup

Soups are great inexpensive meals to make that go a long way.  This 3 bean soup is my latest recipe.   I have a lot of my soups posted here.  You can use up leftover vegetables in the fridge and they also freeze well.  This 3 bean soup is very easy, budget friendly and healthy!  Can it get better than that?


This is my husband’s favorite soup.  He said it reminded him of Progresso soup without all the MSG and sodium.  My favorite is still the Split Pea Soup.  This soup is also vegan and gluten free.  I hope you enjoy it.

3 Bean Vegetable Soup

3 Bean Soup

Prep Time 15 min Cook Time 8 hr


  • 1 1/2 cups white beans
  • 1 1/2 cups pinto beans
  • 1 1/2 cups kidney beans
  • 1 28 oz can crushed tomatoes
  • 4-5 carrots cut in circles
  • 4-5 celery stalks diced
  • 1 onion diced
  • 4-5 cloves garlic minced
  • 4-6 cups of stock (I used a homemade stock )
  • 2 T oil (I used walnut oil)
  • 1-2 cups water
  • 1 T parsley
  • 1 tsp sage
  • 1 tsp thyme
  • salt to taste


  1. We used dried beans that we soaked overnight and then boiled them for about 20 minutes in the morning.  They are so much cheaper than canned beans and they taste cleaner too. 
  2. Throw everything in a pot and turn on high just to get the soup going and after it is boiling, bring it down to low and simmer covered for up to 8 hours if you like.


Recipe Notes

I cooked mine about 6 hours. The soup can be cooked in less time if you keep it on high. I just think the longer a soup cooks, the more the flavors develop. If you had a pressure cooker, you can probably get it done in much less time.

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37 thoughts to “Healthy 3 Bean Soup”

  1. 6 hours to cook the bean soup?? Wow.. would it be less time in the crock pot or a pressure cooker? I think if I start using dried beans, then I will invest in a pressure cooker.
    1. You can cook it in less time. I just cook it longer because the longer it cooks, the more the flavor improves. If you cooked it covered on high, it would be done in much less time. And yes, a pressure cooker will cook it super fast. It's on my list of gadgets to buy.
  2. Wow, sounds great! Seems like it would be perfect for the slow cooker, too (after boiling all ingredients together...or, heck, maybe you could just throw it all together in the crock and let it go; what do I know? ;-)). Thanks for sharing.
    1. You can try that, but I have heard that kidney beans are toxic if not boiled properly. In try to take extra pre-caution when handling kidney beans. :)
      1. My family absolutely LOVED this soup. All three of my children asked me to pack it in their lunch the next day :). Thank you!!
  3. Made this soup for dinner tonight. It was delicious! I was wondering if you have the calorie and nutritional values for this?
    1. Glad you liked it. I don't have the nutritional values, but if I had to guess on calories, I would probably say around 200 calories per 1 cup.
  4. My hubby loves bean soup I would like to make it. I have not used dried beans before. I know to soak them in enough water to cover them overnight. Can you tell me how you boil them? I do not like to cook on the stove that long. Would it work in the crock pot as the recipe is written? Thanks for your help.
    1. For dried beans, just soak them overnight and then boil them until they are soft. Should take about 15 minutes or so. You can also do this in the crock pot as well. Just cook on high for the first hour and then turn down to low.
  5. This is simmering on our stove right now and it smell so good. Made your Coconut Pumpkin Curry last night and it was wondeful. I am so enjoying your Blog and recipes. So glad my daughter turned me on to you. Thanks so much for sharing your recipes and knowledge on being Vegan.
  6. Hi! I'm making this now in the crockpot and it smells divine. I'm going to let it cook 8hours on low. However I'm looking at it and it looks much more soupy than your picture. You're picture is what made me want to make this so bad I was almost drooling looking at it- yours seems to look thicker and more like chili almost! Is there another ingredient I'm missing or anything I can add to help thicken it up?? :) you're recipes all look great btw I made the pecan pie Lara bars last night and they are addicting in the best way!
    1. Awesome! Yes to thicken it up, I just removed the cover after it had been cooking awhile and let some of the water burn off. You can also thicken it using flour, cornstarch or arrowroot.
  7. So I made this soup and it just didn't do if for me or my husband. However I think it may have been some of the changes I made since I have loved every single recipe on this site! I started it on high in the crock pot and then cooked it on low for several hours. Also I had canned beans so I used those. I had sage but not thyme and I think I realized I'm just not a fan of that flavor. I definitely think the crock pot changed the texture of the soup though for anyone wanting to experiment.
    1. Sorry it didn't work out for you. I hope maybe you can tweak it to your liking in the future. I understand that not every recipe will be a hit with everyone. I am glad you enjoy my other recipes though. :)
  8. would you please let me know how many servings this recipe makes. i would like to prepare a soup with 3 to 4 servings max. and thank you for this recipe.

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