Three-Bean Salad Soup (Printable Version)

Colorful beans and crisp vegetables in tangy vinaigrette broth. Vegetarian, gluten-free, dairy-free.

# What You 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 - 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, plus more for garnish

# 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 and develop.
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 in under 45 minutes, which means weeknight dinner without the stress or the takeout app.
  • The tangy vinaigrette twist gives you that pickled brightness without any of the fuss of actual pickling.
  • Three different beans mean you get texture variety in every spoonful, plus enough plant-based protein to keep you satisfied.
  • Naturally vegetarian, gluten-free, and dairy-free, so it works whether you're cooking for yourself or a table full of different dietary needs.
02 -
  • Do not skip rinsing the canned beans; the liquid they come in can make your soup taste tinny and overly salty no matter what else you do.
  • The vinaigrette mixture should be whisked smooth before adding to the pot so the mustard emulsifies properly and doesn't break or separate.
  • Tasting and seasoning at the very end is non-negotiable because the flavors shift as everything simmers together.
03 -
  • Keep your vegetable broth low-sodium so the vinegar and mustard do the seasoning work rather than fighting against oversalted stock.
  • Whisk the vinaigrette components separately before adding them to the pot so the mustard emulsifies properly instead of settling in a gritty layer at the bottom.
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