Dinner

Easy Three Bean Soup Recipe

ByMaya Quinn January 7, 2026January 7, 2026

Introduction

This Easy Three Bean Soup is a hearty and nutritious meal perfect for any day of the week. Packed with a variety of beans, fresh vegetables, and warming spices, it’s both flavorful and satisfying. It’s simple to prepare and makes a great option for cozy lunches or dinners.

A white bowl filled with a thick, orange-brown bean stew is the main focus. The stew has two main layers: a liquid base that looks smooth with a warm orange color mixed with small bits of vegetables, and a top layer of pinto and white beans, bright green spinach leaves, and small pieces of yellow corn, all mixed well. Fresh chopped green herbs are sprinkled on top as garnish. Slices of lemon rest on the edge of the bowl. Around the bowl are white beans, red grape tomatoes, a whole lemon, and a small white bowl of fresh green spinach. Everything is set on a white marbled surface, and a textured gray and white cloth is partially visible near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium red onion, diced
1 medium carrot, diced
2 celery stalks, diced
4 garlic cloves, minced
1/4 teaspoon red chilli flakes
1 x 400 g (14 oz) can chopped tomatoes
1 tablespoon dried oregano
1 x 400 g (14 oz) can cannellini beans, drained and rinsed
1 x 400 g (14 oz) can borlotti beans, drained and rinsed
1 x 400 g (14 oz) can pinto beans, drained and rinsed
1 litre (4 cups) vegetable stock
A handful baby spinach
2 tablespoons fresh parsley, chopped
Juice of half a lemon

Instructions

Step 1: Heat the olive oil in a large pot and sauté the red onion, carrot, and celery for 6-7 minutes, stirring continuously, until slightly softened.
Step 2: Add the garlic and red chili flakes and cook for another minute until fragrant. Stir in the chopped tomatoes and dried oregano, and cook for 2-3 minutes more.
Step 3: Stir in all three types of beans and the vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes until the beans are tender and the soup has thickened slightly.
Step 4: Add the baby spinach, chopped parsley, and lemon juice. Cover the pot with a lid and let sit for 2-3 minutes to allow the spinach to wilt.
Step 5: Serve the soup hot with extra lemon wedges and crusty bread on the side.

Tips & Variations

For a smoky flavor, add a teaspoon of smoked paprika along with the chili flakes.
Use kale instead of spinach for a heartier green.
Add cooked sausage or shredded chicken for a non-vegetarian version.
If you prefer a thicker soup, mash some of the beans before adding the stock.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white bowl filled with thick soup containing two layers; the first layer is a bright orange broth with visible tomatoes and yellow bell peppers, and the second layer on top consists of mixed beans in brown and white colors, along with spinach leaves and small pieces of green herbs scattered all over. There are two lemon wedges placed on the left edge of the bowl. Outside the bowl, there is some bread on the bottom right and a whole lemon and lemon slices on the white marbled surface around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook the dried beans beforehand. This will add extra time to the preparation, but it can enhance the flavor and texture.

Is this soup suitable for freezing?

Absolutely. This soup freezes very well and can be kept frozen for up to two months. Make sure to cool it completely before freezing in a suitable container.