Three-Bean Vegetable Soup

"From "Full of Beans", Good Food Magazine February 1988"
photo by a user photo by a user
Ready In:




  • Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
  • Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer.
  • Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf.
  • Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley.
  • Serve soup hot with Parmesan cheese, sour cream, and tomato.

Questions & Replies

Got a question? Share it with the community!


  1. This is alright in taste. I had a huge issue with cooking the beans though as it took hours and hours even after soaking for 2 nights! But I believe it may have been because I used more homemade chicken stock than called for and it included sea "salt" which I have heard prevents beans and lentils from cooking well. Even after 4 hours of simmering and adding more water a number of times they were still a little harder than we would have wanted. I am not taking a star off because of this issue because it may have been my fault. I would call this bean soup even though it has vegetables as it is beans with a very small amount of vegetables. I used 1 cup dried pinto beans, 1 cup dried small red beans, I left out the 1 cup dried small white beans as I didn't have any on hand, I used unrefined extra virgin olive oil, organic carrots, sea salt, plus the rest and garnished with, Balkan (thick) yogurt to be corn free, and the diced fresh tomato. Made for Please Review My Recipe tag from January 2nd, 2011.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes