Slow-Cooked Three-Bean Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A comforting, nutrient-rich soup featuring three common beans and root vegetables simmered to tender perfection. This american-inspired soups (vegetarian) ready in about 110 minutes pairs cannellini beans, black beans, kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight cannellini beans
• 1 cup, soaked overnight black beans
• 1 cup, soaked overnight kidney beans
• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups, chopped kale

Instructions

1. Step 1: Drain and rinse the soaked beans. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant, then stir in diced tomatoes, vegetable broth, dried thyme, and bay leaf.
3. Step 3: Add the drained beans, bring to a simmer, cover, and cook for 1.5 hours until beans are tender, skimming any foam.
4. Step 4: Stir in chopped kale and simmer uncovered for 10 minutes until wilted. Season with salt and pepper to taste.