Easy Three Bean Soup

Serves 4
Prep Time 5 mins
Cook Time 15 mins

Why have one bean when you can have ALL THE BEANS?!!


  • 1 litre of veg stock
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • 2 stalks of celery, chopped
  • 1 red chilli, chopped throw in the seeds too if you like it hot
  • 1 tsp of paprika
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder optional, do it I dare you!
  • 1 can butterbeans, drained
  • 1 tbsp dark soy sauce
  • 2 cans chopped tomatoes
  • 1 can chickpeas, drained
  • 1 can kidney beans, drained
  • salt and pepper
  • fresh parsley or coriander to decorate


Make 1 litre of veg stock and pour about an inch of it into the bottom of a large pot. Throw in the chopped onion, garlic and celery and let it simmer for five minutes until softened. If the stock runs out add a little bit in as needed.

Add in the chopped chilli, butterbeans, spices and soy sauce. Stir for a minute.

Pour in the rest of the stock and two cans of tomatoes and stir as it comes to a simmer.

Cover with a lid as it gently simmers for ten minutes.

Take the pot off the heat and use a hand blender to make it all smooth.

Now put it on the heat again and plop in the two last tins of beans (you can change it up for any beans you like, go crazy!)

Simmer uncovered for five minutes then you’re ready to roll!

Scatter the top with some fresh herbs and add salt and pepper if that takes your fancy or if you are very fancy.

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