Three bean soup

This hearty and healthy three bean soup is easy to make and packed with protein. Perfect for a blistery day!

5 from 2 votes

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 369kcal

3 (14 oz / 400 grams) cans (about 4.5 cups total) of beans, I used red kidney, navy and cannellini beans
2 tablespoons olive oil
½ large onion, finely diced
2 carrots, peeled and small diced
2 sticks of celery, small diced
2 cloves of garlic, minced
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
2 bay leaves
1 can (14 oz / 400 grams) diced tomatoes
4 cups (1 liter) vegetable stock
½ teaspoon salt, or to taste

Drain and rinse the canned beans.
Heat the olive oil in a medium-large pot over medium heat.
Add the onion, carrot and celery and cook until the onion is soft and transparent and the carrot and celery mostly tender - about 10 minutes. Add the garlic and cook until the garlic is soft - about 30 seconds.
Add the paprika, Italian seasoning and bay leaves and cook, stirring constantly, for 30 seconds to bring out the flavors.
Add the drained beans, can of diced tomatoes, vegetable stock and salt.
Raise the heat to bring the pot to a boil then reduce the heat to a gentle simmer and cook until the vegetable are softened and the beans are heated through - about 10 minutes.

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Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.