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!

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