A deliciously simple homemade soup, perfect for the cooler weather, or whenever the craving strikes, this three bean soup is wholesome, hearty and full of flavor. Cannellini, kidney and black beans are pureed, and then simmered with garlic, onion, spices and stock for a simply delicious meal.

Well, its official, winter is here. And, as the temps drop into the 20’s here on Long Island, I find myself on the hunt for wholesome, healthful recipes that will warm me up, and fast! This spicy three bean soup definitely fits the bill.

But to be honest, I can eat soup any time of the year. I remember soup being one of my big pregnancy cravings, both times. However, it was always somewhat of a difficult thing to find. So, I knew I would have to create an arsenal of simple recipes because, well let’s be real, homemade is better than store bought anyway…don’t you think?

This Spicy Three Bean soup is perfect for dinner, lunch, or a snack. It’s packed with protein, fiber and antioxidants, making it super nutritious. You can serve this soup on a bed of rice, and top it with some avocado slices, shredded cheese or your favorite salsa. Don’t forget to squeeze fresh lime on top, yum!

TIPS

For less spicy soup, you could use a can of diced tomatoes instead of salsa verde
You can use dried beans for this recipe, just make sure to soak properly the night before you intend to make this soup
For a vegetarian version, simply use vegetable stock. It’s normally my go to but, I only have chicken stock on hand at the moment.
If you want to use fresh ingredients, consider making your own pico de gallo prior to making this spicy three bean soup. Skip the onion listed in the ingredients below if you choose this option.

Is it healthy to eat bean soup?

Absolutely! Packed with protein, fiber and antioxidants, this soup is super nutritious.

Are canned beans good in soup?

Yes! My husband makes a black bean soup with canned beans as well, and both are delicious! This article from Bon Appetit, lends another perspective on canned vs. dried beans.

Spicy Three Bean Soup Ingredients

Black, cannellini, and dark red kidney beans – most beans go well together, if there are other beans you have on hand in your pantry, I say give it a go! Just be sure to let me know how your recipe turns out.

Salsa Verde – can be sweet or spicy in flavor, make sure to check which you are picking up from the grocery store.

Garlic + Onion – adds traditional flavors to this spicy soup.

Cumin, Coriander, Paprika, Chili Powder – some of the spices used in taco seasoning, they add a rich and hearty flavor to this spicy three bean soup.

Chicken Broth and Water – I typically use vegetable stock when cooking but, only have chicken stock on hand. This winter I plan to make more whole chicken recipes to perfect my chicken stock from scratch recipe.

Lime – hands down my favorite citrus, nothing beats the smell of a freshly cut lime. It’s a definite mood booster, not to mention packed with vitamin C, antioxidants and other nutrients.

HOW TO MAKE SPICY THREE BEAN SOUP

Dice onion and garlic. Add to large pot with extra virgin olive oil, cumin, coriander, paprika and chili powder. Simmer on low until onions are translucent.

Drain, rinse, and puree beans. Be sure to add water or stock (just covering) to beans before pureeing.

Add puree, stock and salsa verde to pot with garlic, onion, and spices. Simmer for 10-15 minutes.

Serve on bed of rice. Some of my favorite toppings include shredded cheddar cheese, avocado, and salsa.

Spicy Three Bean Soup

Print Recipe

Course Lunch, Main Course, Snack, Soup

Ingredients

1 can black beans drained and rinsed
1 can canellini beans drained and rinsed
1 can dark red kidney beans drained and rinsed
1 cup salsa verde
1 cup vegetable or chicken stock
3 cloves garlic diced
1 yellow onion diced
2 tbsp EVOO
2 tsp tsp cumin, coriander, paprika, chili powder

Instructions

Dice onion and garlic. Add to large pot with extra virgin olive oil, cumin, coriander, paprika and chili powder. Simmer on low until onions are translucent.
Drain, rinse, and puree beans. Be sure to add water or stock(just covering) to beans before pureeing.
Add puree, stock and salsa verde to pot with garlic, onion, and spices. Simmer for 10-15 minutes.
Serve on bed of rice. Some of my favorite toppings include shredded cheddar cheese, avocado, and salsa.