Tri-Bean Soup

Plant-Based | Gluten-Free | Soy-Free | Nut-Free

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: ~6–8 servings

This soup is inspired by a favorite from one of our go-to restaurants. We used to get it all the time, and then we moved too far away… so I started making it at home.

It’s now a staple in our house. Rich, smooth, and easy to adjust based on what your family likes. We usually double or triple it so we always have some in the freezer for quick lunches.

🌱 Why We Love It

• rich, smooth, and filling

• easy to adjust texture for your family

• works as a soup, chili, or tortilla base

• freezes and reheats really well

🥕 Ingredients

• 1 can black beans, drained and rinsed

• 1 can kidney beans, drained and rinsed

• 1 can pinto beans, drained and rinsed

• 1 optional can of chickpeas, drained and rinsed

• 1 small onion, minced

• 3 cloves garlic, minced

• 1 cup carrots, minced

• 1/2 cup celery, minced

• 2 cups fresh tomatoes, diced small (about 3–4 medium tomatoes) or 1 can diced tomatoes if that’s what you have.

• 3 cups low-sodium vegetable broth (we like Pacific Foods Organic Low-Sodium Vegetable Broth)

• 1 tablespoon tomato paste

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 2–3 bay leaves

• salt to taste

👩‍🍳 Instructions

1. Sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes. (We use avocado oil, or a splash of broth for oil-free cooking.)

2. Stir in tomato paste and spices. Cook 1–2 minutes to deepen flavor.

3. Add tomatoes and a small amount of broth. Cook for a few minutes to soften.

4. Add remaining broth, beans, and bay leaves.

5. Simmer for 15–20 minutes.

6. At the end, take about half of the beans (about 1–2 cans worth) with some broth, blend until smooth, and stir back into the soup.

🔥 Flavor Boost Tips

• add a squeeze of lemon juice or a splash of red wine vinegar at the end to brighten the flavor

• adjust salt if needed

• add your favorite hot sauce at the table

📝 Recipe Notes

• Keeping the mirepoix (onion, carrot, celery) very finely minced helps it blend seamlessly into the soup.

• Fresh tomatoes give a lighter, fresher taste, while canned tomatoes create a slightly deeper flavor.

• Use an immersion blender for easiest blending, or transfer to a regular blender.

👶 Kid-Friendly Tips

• if your kids are sensitive to texture, you can blend the mirepoix to make it completely smooth

• you can also blend the entire soup into a creamy, puréed texture, if preferred

• keeping veggies finely minced helps them disappear into the soup seamlessly

• serve over rice or with fries for an easy win

• keep seasoning mild and adjust per child

🧊 Meal Prep Tips

• double or triple the batch

• freeze in silicone or paper-lined muffin tins

• once frozen (2–3 hours), transfer to a freezer bag

To reheat:

• use 2–3 portions

• add a splash of water

• heat on stove or microwave

🌮 Turn leftovers Into…

• tortilla soup with crushed chips or strips

• chili-style bowl over rice or pasta (we love a good chili mac!)

• loaded bowl with guac, salsa, and toppings

❤️ Final Note

This is a flexible, family-friendly recipe you can adjust any way you like. Make it smoother, chunkier, spicier, or mild depending on your needs.

It’s a simple, reliable base we come back to again and again.

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