Easy 3 Bean Soup

Easy 3 Bean Soup: A Quick and Hearty Weeknight Cheat

When the crisp air of fall settles in, nothing feels more natural than stirring together a big pot of soup to warm both the kitchen and the soul. My 3 Bean Soup is one of those recipes that feels like it took all day to make, but in reality, it comes together with minimal effort thanks to a few smart shortcuts. With pantry staples, precooked lentils, and fresh veggies, this soup delivers big flavor without requiring hours in the kitchen. Perfect for busy weeknights, this hearty soup pairs beautifully with a loaf of crusty bread and makes enough to feed a family, or to stash in the fridge for cozy leftovers.

Why This Soup Works

• Store bought cheats: Using canned beans and precooked black lentils cuts down cooking time without sacrificing flavor.

• Flavor layering: Fresh onion, garlic, carrots, celery, and a mix of dried herbs give depth to the broth.

• Balanced nutrition: Protein from beans and lentils, fiber rich kale, and a rainbow of vegetables make this a complete meal.

• Flexible broth: Add 10 cups for a heartier, thicker soup or stretch it to 12 cups for something lighter and brothier.

Easy 3 Bean Soup Recipe

Ingredients

• 1 large onion, diced

• 6–8 cloves garlic, minced

• 3–4 medium ribs celery, diced

• 5–6 medium carrots, peeled and diced

• 3 cans cannellini beans, drained and rinsed

• 3 cans black beans, drained and rinsed

• 16 oz precooked packaged black lentils, these can be found at Target or Trader Joe's

• 4–5 ribs curly leaf green kale, stems removed, leaves chopped

• 2 large or 3 small, bay leaves

• 1 tsp dried basil

• 2 tsp dried parsley

• 1-2 tsp dried thyme (start with 1 tsp, adjust to taste)

• 1/2 tsp dried tarragon

• Salt and black pepper, to taste

• 10–12 cups vegetable broth (depending on how thick you like your soup)

• Olive oil, for sauteing

Instructions

1. Saute the base: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, celery, and carrots. Cook about 6–8 minutes. Add the garlic and cook another minute until fragrant.

2. Build the broth: Pour in the vegetable broth and add bay leaves, basil, parsley, thyme, and tarragon. Stir well, then bring to a gentle boil. Reduce the heat to low and simmer until vegetables are softened, about 15-20 minutes.

3. Add the beans and lentils: Stir in the cannellini beans, black beans, and precooked lentils. Lower the heat to medium-low and simmer for 10-15 minutes to let the flavors meld.

4. Finish with greens: About 5 minutes before serving, add the chopped kale. Simmer until tender but still vibrant green. Season generously with salt and pepper to taste.

5. Serve: Ladle into bowls and pair with a slice of warm, crusty bread for dipping.

A Bowl of Comfort

What makes this 3 Bean Soup so special is that it’s delicious just as it is, yet endlessly customizable. Craving noodles? Toss some in. Want extra greens? Add more kale or swap in spinach. Need a veggie boost? Zucchini or bell peppers fit right in. For even more depth, simmer the broth with a Parmesan rind or finish each bowl with a sprinkle of cheese. However you choose to make it your own, this soup remains rustic, hearty, and deeply satisfying. With a few smart store-bought shortcuts and fresh ingredients, you’ll have a wholesome, homemade meal ready any night of the week.

As always, happy cooking!

Jennifer