Three Bean Soup

By Melissa Clark

Updated May 29, 2026

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(261)
Comments
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Three bean salads are usually the stuff of picnics and potlucks. But that same combination of canned beans and fresh green beans turns soft and silky when simmered into broth, rounded out with tomato paste for body and sweetness, ground coriander for a warm note and a sprinkling of Parmesan for depth. And just as in a classic three bean salad, a garnish of lightly pickled red onions adds acidity and crunch.

Featured in: 3 Beloved Dishes — In Soup Form

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Ingredients

Yield:4 servings

  • 1 large red onion, thinly sliced

  • 3 tablespoons fresh lime juice

  • 1 teaspoon fine sea or table salt, more as needed

  • 3 tablespoons extra-virgin olive oil, more for serving

  • 2 celery stalks, sliced

  • 1 carrot, sliced

  • 3 garlic cloves, minced

  • 1 tablespoon tomato paste

  • 1 teaspoon ground coriander

  • ½ teaspoon freshly ground black pepper, more for serving

  • 1 quart vegetable or chicken broth

  • 1 (15-ounce) can white beans, rinsed

  • 1 (15-ounce) can kidney beans or chickpeas, rinsed

  • 8 ounces green beans, cut into 1-inch pieces (about 1¾ cups)

  • Grated Parmesan, celery leaves and chopped parsley, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 grams carbs; 8 milligrams cholesterol; 445 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 13 grams fiber; 1423 milligrams sodium; 22 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine ⅓ cup of the onion slices with the lime juice and a pinch of salt and let sit, tossing occasionally, while the soup simmers.

  2. Step 2

    Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add remaining onion slices, celery, carrot and a pinch of salt, and cook until the vegetables are very soft and brown at the edges, 7 to 10 minutes.

  3. Step 3

    Add the garlic, tomato paste, coriander and pepper, and cook until the paste darkens and the garlic is fragrant, about 1 minute.

  4. Step 4

    Add broth, white beans and kidney beans, and bring to a simmer. Let simmer until the soup is nice and flavorful, adding more salt if needed, 15 to 20 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

  5. Step 5

    Add the green beans to the pot and simmer until tender, 4 to 8 minutes.

  6. Step 6

    Top each bowl with some of the pickled onions and a little of the lime juice if you like, plus a generous shower of Parmesan, more pepper, celery leaves, parsley and a drizzle of olive oil.

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Ratings

5 out of 5
261 user ratings
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Comments

Hollyahna

I made this delicious recipe as directed. I was a little nervous because I’m so used to looking at the comments for suggestions and caveats before I give a recipe a go, and this time there were none. I did add cubed chicken breast and some fresh ginger because I could. It turned out wonderfully, so raved my husband. I guess I’m an NYT Cooking trailblazer now!

MDG

I loved this! So good! Especially the suggest to garnish with some of the onion lime juice. Never would have thought to do that! I made three small changes. 1. I added a jalapeño cut into quarters with seeds for spice when I added the carrots, etc. 2. Instead of adding salt. I threw in a Parmesan rind I had in the freezer when I added the broth. And 3. To thicken I used my emulsion blender for maybe 20 seconds.

Lisa R.

Made it as directed and it was really good. May add some ground chicken next time, but it really doesn't need it. Made plenty and really hearty. This will go in our regular rotation!

aham

I used parsley instead of coriander and it was great (only because I didn’t have it)

aham

My two year old ate so much of this soup. We made it as written except added frozen carrots and green beans with the broth. *she did pick out the celery

Connie

This is a very forgiving recipe. I used navy beans, black beans, canned green beans and corn. I did not have black pepper so added 1/2 tsp of smoked paprika. I also threw in some chorizo. The coriander is a must. I did not have quite a quart of chicken broth. I tasted it. It was delicious so I did not add any water to thin it out. I mashed some of the beans for a little body. The pickled onions are great. We had some leftover on sandwiches today.

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