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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