Introduction
When the weather cools and the harvest season arrives, nothing is more comforting than a bowl of hearty soup. This Three-Bean Harvest Soup with Tomatoes is a nourishing, colorful, and flavor-packed dish that celebrates the bounty of the season. With three varieties of beans, fresh vegetables, and tangy tomatoes, this soup is both wholesome and deeply satisfying. It’s perfect for family dinners, potlucks, or meal prep, and it comes together with simple pantry staples.
Why I Love This Recipe
I love this recipe because it is one of those soups that feels like a complete meal in a bowl. It’s packed with plant-based protein, fiber, and nutrients from the beans and vegetables, making it hearty enough to serve on its own. The combination of beans and tomatoes creates a rich, slightly tangy broth that only gets better the next day. Plus, it’s versatile—you can mix in seasonal veggies, use any beans you love, or make it spicier with chili flakes.
Why This is a Must-Try Dish
- Nutritious & Filling: High in protein and fiber, perfect for a wholesome meal.
- Budget-Friendly: Uses affordable pantry staples like beans and tomatoes.
- Customizable: Works with fresh, canned, or dried beans.
- Perfect for Meal Prep: Stores and freezes beautifully.
- Comfort Food: Warm, hearty, and satisfying for chilly days.
Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 6–8 servings
- Calories per Serving: ~230–260 calories
- Cuisine: American (Harvest/Seasonal Inspired)
- Course: Soup / Main Course
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 zucchini, diced (optional seasonal addition)
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes (or 2 cups fresh chopped tomatoes)
- 6 cups vegetable broth (or chicken broth)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Grated parmesan cheese (optional, for serving)
Simple Cooking Directions
- Sauté onions, carrots, celery, and garlic until softened.
- Add zucchini and bell pepper, then cook until tender.
- Stir in tomatoes, broth, beans, and seasonings.
- Simmer until vegetables are cooked and flavors meld.
- Adjust seasoning, garnish with herbs, and serve hot.
Step-by-Step Recipe Preparation
- Sauté Aromatics
- In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
- Add Vegetables
- Stir in zucchini and red bell pepper. Cook another 3–4 minutes.
- Add Tomatoes and Broth
- Add diced tomatoes with their juices and pour in the vegetable broth. Stir well.
- Season and Add Beans
- Stir in kidney beans, cannellini beans, and black beans. Add oregano, thyme, paprika, bay leaf, salt, and pepper.
- Simmer
- Bring soup to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until flavors meld.
- Finish and Serve
- Remove the bay leaf. Taste and adjust seasoning. Garnish with fresh parsley and serve hot with bread.
How to Serve
- Serve hot in bowls with crusty bread or cornbread.
- Garnish with fresh parsley or basil for a burst of freshness.
- Top with a sprinkle of parmesan or nutritional yeast for extra depth.
- Pair with a light salad for a complete meal.
Additional Recipe Tips
- Rinse canned beans to reduce sodium and improve flavor.
- For extra depth, add a splash of balsamic vinegar or lemon juice before serving.
- Add leafy greens (like kale or spinach) in the last 5 minutes for extra nutrition.
- To make it heartier, stir in cooked quinoa, barley, or pasta.
Variations
- Spicy Harvest Soup: Add red chili flakes or cayenne pepper.
- Smoky Version: Add a teaspoon of smoked paprika or chipotle powder.
- Meaty Version: Stir in cooked sausage, shredded chicken, or ground turkey.
- Creamy Version: Blend half the soup and stir it back in for a creamy texture.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth if it thickens.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board and knife
Conclusion
Three-Bean Harvest Soup with Tomatoes is a hearty, nutrient-rich dish that’s as comforting as it is versatile. It makes the most of pantry staples, fresh vegetables, and herbs, bringing a rustic and wholesome meal to your table. Perfect for busy weeknights, cozy weekends, or make-ahead meal prep, this soup is guaranteed to become a seasonal favorite.
Three-Bean Harvest Soup with Tomatoes
Description
When the weather cools and the harvest season arrives, nothing is more comforting than a bowl of hearty soup. This Three-Bean Harvest Soup with Tomatoes is a nourishing, colorful, and flavor-packed dish that celebrates the bounty of the season.
Ingredients
Instructions
-
Sauté Aromatics : In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
-
Add Vegetables : Stir in zucchini and red bell pepper. Cook another 3–4 minutes.
-
Add Tomatoes and Broth : Add diced tomatoes with their juices and pour in the vegetable broth. Stir well.
-
Season and Add Beans : Stir in kidney beans, cannellini beans, and black beans. Add oregano, thyme, paprika, bay leaf, salt, and pepper.
-
Simmer : Bring soup to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until flavors meld.
-
Finish and Serve : Remove the bay leaf. Taste and adjust seasoning. Garnish with fresh parsley and serve hot with bread.
