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Three Bean Soup

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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This is an easy soup recipe great for a chilly day. The soup is a puree which is a great disguise for picky eaters that don't like beans.
by: TBSP Geoff
Updated Jun 22, 2015
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  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon (or dash) pepper
  • 1/8 teaspoon (or dash) chili powder
  • 1/8 teaspoon (or dash) cumin
  • 1/4 teaspoon dried thyme
  • 2 (15-ounce) cans cannellini (white) beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 4 cups low-sodium chicken or vegetable broth
  • 3/4 cup grated cheddar cheese
  • 1/8 teaspoon hot pepper sauce, optional


  • 1
    Heat large pot over medium heat. Add oil and onions. Cook 5 minutes stirring occasionally. Add salt, pepper, chili powder, cumin and thyme and cook for 1 minute. Add beans, stirring well and cook for 1 additional minute.
  • 2
    Raise the heat to high and add the broth. Bring to a boil, then reduce heat to low. Cover and let simmer for 10 minutes.
  • 3
    Puree the soup in a food processor or blender (in batches if needed). You can also use an immersion blender and puree in the pot. Return to pot and simmer over low heat. Add salt and pepper if needed along with hot pepper sauce.
  • 4
    Serve hot, sprinkled with grated cheese.

Nutrition Information

No nutrition information available for this recipe
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