Three Bean Soup Recipe

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This three bean soup is a hearty and delicious soup that will warm your tummy on a cold, winter day or night. It’s quick and easy too!

Okay, I admit it. This could have just as easily been a 2 or 4 bean soup. But 3 is what I had in the pantry, so 3 is what we’ll go with.

You see, I have this “method”. I take a can of everything I have in the pantry, check the fridge for leftovers, and combine anything that will go together in a big pot of either chicken broth or veggie broth. I usually end up with something pretty tasty. Then I call it a recipe. Just cause it’s good.

Clean Eating Three Bean Soup

A professional chef, I am not. But I am a Mom. And don’t Mom’s usually make the best soups? Or is that Grandmas? Oh dear. I’m not ready for that yet!

But regardless of what you think of my approach, I still came up with some pretty tasty soup. So don’t over think it. Just enjoy the soup.


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Clean Eating Three Bean Soup

Three Bean Soup Recipe

A simple, easy and tasty soup you can get onto the dinner table fast!
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 14 servings (approximately)
Calories: 219kcal
Author: The Gracious Pantry


  • 1 cup chopped, red onion
  • 2 tsp. olive oil
  • 2 lb. organic sweet corn (I used frozen)
  • 1 cup chopped, red bell pepper
  • 10 oz. package cherry tomatoes (cleaned and halved)
  • 15 oz. can pinto beans (no sugar added, drained and rinsed)
  • 15 oz. can black beans (no sugar added, drained and rinsed)
  • 15 oz. can garbanzo beans (no sugar added, drained and rinsed)
  • 32 oz. can stewed tomatoes (no sugar added)
  • 1 tbsp. celery seed
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 cubes vegetable bouillon (I use the Rapunzel brand)
  • 8 cups vegetable broth (no sugar added)
  • 2 cups cooked brown rice (cooked separately to package directions)
  • celery salt (to taste after cooking)


  • In a large soup pot, sauté the onion in the olive oil over low heat until the onion is wilted and translucent.
  • Add in all other ingredients and bring to a gentle boil.
  • The soup is done cooking when the vegetables are properly cooked to your liking.
  • Cool slightly and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 219kcal | Carbohydrates: 43g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 993mg | Potassium: 620mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 3mg

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  1. Is canned food clean or not? I’ve been told several times no.

    1. P –

      It depends on the food. You have to read the ingredient list. If it has added sugar or anything else that is not clean, then avoid it. But there are lots of canned food items out there that are clean. You just have to look for them.

      It’s also worth mentioning that there is a lot of information coming out now about BPA’s being in the lining of cans. It then leaches out into the food over time. Because of this, I don’t use canned foods very often any more. Even clean ones.

      It’s all a personal choice. But if you are going strictly by ingredients, then yes, lots of canned foods are clean.

  2. Ruth Morgan says:

    hi there a couple of people in my faimly who are allergic to corn can i leave it out or use some thing else?

    1. Ruth – Of course! My recipes are all very flexible. Leave the corn out and add more of the beans or another vegetable all together.

  3. Would I be able to use chicken broth instead of vegetable?

    1. Jaren – Yes, they are usually pretty interchangeable depending on what you are trying to achieve. In this case, I think it would add some great flavor.

  4. What is your estimate on the calories per serving for this dish?

    1. Hi Rachel – On my older recipes, I don’t have this info because I wasn’t doing that at the time. So I entered the data, but for the life of me cannot remember how many cups of soup this makes. So I entered 12 cups to get the following data. That means this is a VERY rough estimate.

      1 serving = 1 cup (out of 12 total)
      Calories: 305
      Total Fat: 4 gm
      Saturated Fats: 1 gm
      Trans Fats: 0 gm
      Cholesterol: 0 mg
      Sodium: 724 mg
      Carbohydrates: 61 gm
      Dietary fiber: 10 gm
      Sugars: 5 gm
      Protein: 12 gm
      Estimated Glycemic Load: 24

  5. Anonymous says:

    Annigirl – Thanks! There are a lot of issues with various packagings. I think it just comes down to choosing the lesser of the evils. But good to know!

  6. This was delicious. I added jalapeno peppers and used barley instead of brown rice. This soup is always a plus because you can throw in whatever leftover veggies and grains you have you in your fridge! =)

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