This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned…
This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.
Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try thishearty and easy bean soup! This is my go-to favorite recipe, and Alex and I created it to use canned beans but taste like it’s been simmering all day.
Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. Each silky, smoky spoonful is a bit of heaven. Plus, it saves well too!
Ingredients in this bean soup
Sure, there are bean soups with dried beans and crockpot recipes that simmer for hours. Those are great—but we also love fast and easy soups where you don’t need to think ahead. (That’s our vibe.) So, we created this classic bean recipe, which requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:
Canned navy beans
Canned kidney beans
Fire-roasted tomatoes
Vegetables: yellow onion, carrots, celery, garlic
Olive oil
Vegetable broth
Spices: Smoked paprika, cumin, fennel seeds, and salt
Tip: smoked paprika is key
Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimentón, and it infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use up leftovers in these smoked paprika recipes. The fennel seed is also essential, as it evokes a meaty flavor (since it’s often used in Italian sausage).
Types of beans
Various types of beans work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use pre-cooked beans.
Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they are larger and can taste starchy. Think of using a smaller bean like pinto or black beans instead.
Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total canned beans in this recipe.
Find fire roasted tomatoes for best flavor
The best secret in this bean soup, besides the savory combination of spices?Fire roasted tomatoes. This type of tomato brings massive sweet flavor to soups and sauces, right out of the can. Here’s what to know about this variety:
Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
If you can’t find them, substitute the highest quality canned tomatoes you can find (like San Marzano). Simmer 5 to 10 minutes longer than specified in the recipe. You also may want to consider adding 1 teaspoon sugar if the soup still tastes bitter or acidic.
Storing leftovers
This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.) You can also freeze it for up to 3 months.
Sides to serve with bean soup
Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:
This bean soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free. Often bean soups have ham or bacon added, but this one tastes great without the addition of meat since smoked paprika and fennel that infuse meaty flavors. If desired, you can also add a ham hock to the pot while simmering or up to 1 pound ham, chopped into small pieces.
In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.
Notes
*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.
**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.
More bean soup recipes
Many bean varieties make make a great soup: from black to white to garbanzos! Here are some of our top bean soup recipes:
Chili is one of those recipes that is extremely subjective. Beef chili, bean chili, white chicken chili—there really are endless possibilities. And while my entire family loves to chow down on a slow cooker chili recipe all year long, sometimes you jus…
Chili is one of those recipes that is extremely subjective. Beef chili, bean chili, white chicken chili—there really are endless possibilities. And while my entire family loves to chow down on a slow cooker chili recipe all year long, sometimes you just want a quick, easy, personal-sized bowl. That is why we have translated our...
Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw…
Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).
Why we love this recipe
Here’s our favorite spin on that classic bean salad—you know, the kind at picnics and potlucks long into the cicada-buzzing summer? It seems like everyone has their own way to make this American classic.
Here’s our spin on the bean salad Alex and I grew up with, with a little more complexity and freshness. But don’t worry: it’s still an easy three bean salad that’s as easy as dump and stir. Is it actually better than Grandma’s? We think so. (Sorry, Grandma: don’t be offended!)
Ingredients in thisthree bean salad
Our spin on three bean salad is just as easy to make as the 1950’s style classic. The main steps are “dump and stir”: literally open the bean cans and stir everything together! At the same time, we wanted to liven up the classic by cutting back on the sugar and adding some freshness. Here’s what you’ll need for this three bean salad:
Kidney beans and pinto beans: We like pinto beans in a bean salad, since the common chickpeas can have a tough texture and don’t soak up the marinade as quickly.
Canned green beans and wax beans: Adding yellow wax beans to this bean salad makes a nice color contrast! They can be harder to find at the grocery, so you can also use only canned green beans.
White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple color.
Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
White vinegar and olive oil: Bean salad works well with white vinegar, just like a classic cucumber salad. It adds just the right astringent punch, balanced by the salt and sugar.
Dried dill and garlic powder: These seasonings heighten the savory and fresh flavors in this dish.
The back story on bean salad
Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks because it doesn’t require refrigeration and can sit out in the heat for hours. This type of bean salad originated in the 1950’s, when recipes using canned beans started appearing in cookbooks (per this source).
Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.
Serve right away or marinate
You can eat your bean salad recipe right away and it tastes great. Or, pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.
The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.
Tip for slicing the onions
One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape.
Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy. Cut slices from the tip to the root—instead of through the middle. It’s easiest to explain by showing you: watch minute 1:40 of this How to Cut an Onion video!
Storing leftovers and make ahead tips
You can store this homemade bean salad recipe refrigerated for 3 to 5 days. Like a pickle, the flavor gets better over time! It’s great for lunches throughout the week. Beans eventually spoil even when refrigerated, so we recommend not eating after 5 days.
More bean salad recipes
We’re huge fans of this easy salad and it works for picnics, potlucks, summer grilled meals, and as a side any time of the year. It’s a protein-packed vegan side dish, so it helps to make any vegetarian or plant-based meal more filling. Here are a few other bean and legume-based salads you might enjoy:
This bean salad recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
What types of beans are used in a classic bean salad?
A classic bean salad typically uses a combination of canned beans, such as kidney beans, garbanzo beans (chickpeas), and green beans. Some variations may also include wax beans or black beans.
Can I use dried beans instead of canned beans?
You can use dried beans, but they will need to be cooked beforehand according to package directions. This will require additional preparation time compared to using canned beans. You also may need to adjust the salt quantities.
Keep in mind, one 15-ounce can is equal to 1 ½ cups cooked beans.
How can I change up the dressing in a classic bean salad?
The dressing for a classic bean salad is usually a vinaigrette made with oil, vinegar, sugar, and seasonings. Common variations include adding Dijon mustard, herbs like parsley or dill, and spices like garlic powder or onion powder.
Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).
Ingredients
15-ounce can kidney beans
15-ounce can white beans or pinto beans
15-ounce can green beans
15-ounce can wax beans (or another 15-ounce can green beans)
1/2 medium white onion
1/4 medium red onion (optional)
2 tablespoons chopped curly parsley (or Italian parsley)
In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.
Notes
*Use standard white vinegar, not white wine vinegar!
Whenever we have leftover baked ham from a holiday or a special family dinner, we like to make Split Pea Soup, Cheesy Ham and Potato Soup, or this Ham and Bean Soup. This Ham and Bean Soup is a classic and SO easy! It’s made with juicy, tender ha…
Whenever we have leftover baked ham from a holiday or a special family dinner, we like to make Split Pea Soup, Cheesy Ham and Potato Soup, or this Ham and Bean Soup. This Ham and Bean Soup is a classic and SO easy! It’s made with juicy, tender ham, vegetables, herbs, chicken broth, and Great…
Print Recipe
Prep Time:
Yield:
Category:
Method:
Cuisine:
Diet:
Whenever we have leftover baked ham from a holiday or a special family dinner, we like to make Split Pea Soup, Cheesy Ham and Potato Soup, or this Ham and Bean Soup. This Ham and Bean Soup is a classic and SO easy! It’s made with juicy, tender ham, vegetables, herbs, chicken broth, and Great…