Three-Bean Salad Soup (Printable)

Heory soup featuring three colorful beans, fresh vegetables, and zesty vinaigrette flavors.

# 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 & Essentials

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 - 0.5 teaspoon dried oregano
15 - 0.25 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped

# Method:

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 Advice:

01 -
  • It comes together faster than you'd think, leaving your kitchen smelling incredible without hours of tending.
  • The vinegary tang keeps it from tasting heavy—you'll feel energized rather than weighed down after eating it.
  • Three types of beans mean you get different textures in every spoonful, and honestly, it's kind of fun.
02 -
  • The red wine vinegar is not decoration—it's the entire soul of this soup, so measure it properly and taste as you go rather than adding it all at once.
  • Canned beans are perfectly fine and save you an hour, but always drain and rinse them thoroughly or the soup will taste tinny and cloudy.
03 -
  • If you want deeper flavor, sauté your onion and celery a full 5 minutes before adding the garlic—the extra time coaxes out their natural sweetness and makes the whole soup taste richer.
  • The secret weapon is whisking your vinegar mixture together before adding it to the pot instead of just pouring vinegar in straight—it creates better distribution and prevents any one spoonful from tasting too sour.
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