Three-Bean Salad Soup

This Three-Bean Salad Soup is a vibrant reimagining of the classic summer side dish. By combining hearty kidney beans, creamy cannellini beans, and crisp green beans in a savory vegetable broth, this soup delivers a satisfying plant-based meal that is as colorful as it is delicious. A unique vinaigrette-style essence adds a bright, tangy twist that sets this recipe apart from traditional stews.

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The secret to this soup lies in the aromatic base of sautéed celery, onions, and garlic, which provides a deep foundation for the beans and cherry tomatoes to shine. It is light enough for a spring lunch but filling enough for a cozy dinner.

Ingredients

• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup canned green beans, cut in 1-inch pieces, drained (or blanched fresh)
• 1 medium red bell pepper, diced
• 1 small red onion, finely chopped
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 4 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (plus more for garnish)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add red onion, celery, and garlic. Sauté for 3–4 minutes until softened.

Step 2

Stir in red bell pepper and cook for another 2 minutes.

Step 3

Add kidney beans, cannellini beans, green beans, and cherry tomatoes. Sauté for 1–2 minutes.

Step 4

Pour in vegetable broth. Bring to a gentle boil, then reduce heat to simmer.

Step 5

In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes. Add to the pot.

Step 6

Simmer soup uncovered for 15 minutes, allowing flavors to meld.

Step 7

Season with salt and black pepper to taste. Stir in chopped parsley.

Step 8

Ladle soup into bowls and garnish with extra parsley if desired. Serve hot or warm.

Zusatztipps für die Zubereitung

Using low-sodium vegetable broth allows you to control the final seasoning more precisely. If you find the soup too tangy, a small pinch of extra sugar can help balance the acidity of the vinegar and mustard.

Varianten und Anpassungen

For extra protein, stir in cooked quinoa or shredded rotisserie chicken. You can also swap the red wine vinegar for apple cider vinegar for a milder tang, or use chopped dill or basil instead of parsley for a different herbal profile.

Serviervorschläge

This soup pairs beautifully with a slice of crusty bread for dipping or a simple green salad on the side. For an extra pop of flavor, garnish with a few extra red pepper flakes or a drizzle of high-quality olive oil before serving.

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Whether enjoyed as a quick weekday lunch or a light dinner, this Three-Bean Salad Soup is a refreshing departure from the ordinary that will leave you feeling nourished and satisfied.

Recipe FAQs

→ Can I use dried beans instead of canned?

Yes, you can use dried beans. Cook them separately until tender before adding to the soup. You'll need about 1/3 cup dried beans per cup of cooked beans called for in the dish.

→ How do I store leftover three-bean salad soup?

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

→ Can I make this soup vegan?

This soup is already vegan as written. Simply ensure your vegetable broth and any canned products don't contain animal-derived ingredients. Check labels for hidden additives.

→ What can I substitute for red wine vinegar?

Apple cider vinegar works beautifully for a milder tang, or try white wine vinegar for similar acidity. Lemon juice can also provide the bright, tangy note this soup needs.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.

→ How can I make this soup heartier?

Add cooked quinoa, farro, or small pasta for extra substance. Diced potatoes or sweet potatoes also work well. For non-vegetarian options, shredded chicken adds protein and makes it more filling.