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.

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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.