Three-Bean Salad Soup (Printable)

Hearty soup with three colorful beans, crisp vegetables, and tangy vinaigrette for a fresh, zesty twist.

# What You'll Need:

→ Beans

01 - 1 cup canned kidney beans, drained and rinsed
02 - 1 cup canned cannellini beans, drained and rinsed
03 - 1 cup canned green beans, cut into 1-inch pieces, drained

→ Vegetables

04 - 1 medium red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1 stalk celery, diced
07 - 2 cloves garlic, minced
08 - 1 cup cherry tomatoes, halved

→ Broth & Seasonings

09 - 4 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon sugar
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add red onion, celery, and garlic. Sauté for 3 to 4 minutes until softened.
02 - Stir in red bell pepper and cook for another 2 minutes.
03 - Add kidney beans, cannellini beans, green beans, and cherry tomatoes. Sauté for 1 to 2 minutes.
04 - Pour in vegetable broth. Bring to a gentle boil, then reduce heat to simmer.
05 - In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes. Add to the pot.
06 - Simmer soup uncovered for 15 minutes, allowing flavors to meld.
07 - Season with salt and black pepper to taste. Stir in chopped parsley.
08 - Ladle soup into bowls and garnish with extra parsley if desired. Serve hot or warm.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, leaving you with a restaurant-quality soup in under 45 minutes.
  • The vinegar and mustard create this unexpected depth that makes people ask what your secret ingredient is.
  • It's naturally vegetarian, gluten-free, and dairy-free, which means one pot feeds almost everyone at your table.
02 -
  • Drain your canned beans thoroughly and rinse them well under cold water, or your soup will taste metallic and cloudy instead of fresh and bright.
  • Don't skip the whisked vinegar mixture step; adding the vinegar straight to the pot dulls its impact, but whisking it with the other seasonings creates an emulsion that distributes evenly and tastes more complex.
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and create a consistent texture throughout each spoonful.
  • Taste the broth before adding salt, and remember you can always add more seasoning but you can't take it back once it's in the pot.
Go Back