3 Bean Vegetable Soup (Vegan, Gluten Free)

It’s been freezing here in Dallas.  The perfect time to make this 3 Bean Vegetable Soup.  This soup is easy to make, and budget friendly too!

I made mine in the Instant Pot, so it only took 30 minutes.  Seriously!  It’s the best gadget ever.  I know not everyone has an instant pot, so I will write directions to make this is in the slow cooker as well.

If you enjoy soups and slow cooker recipes, you may want to check out this roundup of healthy slow cooker recipes as well.


3 Bean Vegetable Soup - My Whole Food Life


This recipe is vegan and gluten free.  It also freezes well, so feel free to do that.  I like to freeze in serving sized containers, so I can just grab one when I need it.

Looking for more soup recipes?


3 Bean Vegetable Soup

3 Bean Vegetable Soup

Prep Time 10 min Cook Time 30 min Serves 5-6 servings     adjust servings

An easy, budget friendly recipe!


  • 1 cup dried kidney beans (see notes for using cans)
  • 1 cup dried pinto beans (see notes for using cans)
  • 1 cup dried white beans (see notes for using cans)
  • 1 large green pepper chopped
  • 4 celery stalks, chopped
  • 3 carrots, chopped
  • 1 yellow onion, chopped
  • 1-2 garlic cloves, minced
  • 5-6 cups vegetable broth
  • 1 bay leaf
  • Sea salt to taste


  1. If you are using an Instant Pot , place all the ingredients in the pot. Hit the bean setting for 30 minutes. Do a natural release.
  2. If you are using a slow cooker , soak the dried beans overnight before using in this recipe. Then add all the ingredients to a slow cooker and cook on high for at least 5 hours.


Recipe Notes

If you are using canned beans, use 1 can for each type of bean. Make sure you drain and rinse well before adding to the pot. This should last a week in the fridge and up to 6 months in the freezer. Enjoy!

3 Bean Vegetable Soup P

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20 thoughts to “3 Bean Vegetable Soup (Vegan, Gluten Free)”

  1. I'm not sure that it's safe to cook dry kidney beans in a crock pot. Kidney beans have a toxin that needs to be neutralized by cooking at a full rolling boil for at least 5 minutes.
    1. If you are using a crock pot, you have to soak all the beans overnight prior to using. I mention that in the instructions. You only put them in dry if you have a pressure cooker, like an Instant Pot. :)
  2. I made this today but tweaked it a bit. I added tomatoes and some potatoes. It was absolutely delicious! Everyone loved it. Will definitely make it again.
  3. Melissa I just finished making this. Used my instant pot for the first time. Some beans are still a little too hard. What do I do?
  4. HI. This looks delicious. I'm planning on making it this week. Do you think I can use chicken broth instead of vegetable broth? The simple reason is that that's what I have in my fridge. Thanks, Zsuzsi
  5. When you do a natural release do you turn the pot off or leave it on keep warm? I kept it on keep warm and the gave up after 20 minutes and did a quick release. Soup tastes great though!
  6. Made this for myself and my husband. He wasn’t sure about “no meat” but said he didn’t miss it at all because it was so hearty. He said we could have this once a week! That’s a home run in my house!

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