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Homemade Three-bean soup with fresh basil & watercress photo
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Three-bean soup with fresh basil & watercress

This Three-bean soup is a hearty, nutrient-packed dish bursting with flavor! Perfect for a cozy meal any day of the week.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Healthy, Soup, Vegan
Servings: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tin chopped tomatoes 400g
  • 1 teaspoon brown sugar
  • 150 grams fine green beans, cut into small pieces (about 45 pieces)
  • 1 tin red kidney beans drained and rinsed
  • 1 tin butter beans drained and rinsed
  • 750 ml vegetable stock
  • 2 tablespoons fresh basil, finely chopped
  • Fresh watercress for serving

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the finely chopped red onion and celery, sautéing for about 5 minutes, or until they are soft and translucent.
  • Pour in the tin of chopped tomatoes along with the brown sugar. Stir to combine and let it simmer for about 3-4 minutes.
  • Add the fine green beans, red kidney beans, and butter beans to the pot. Stir everything together, allowing the beans to mingle with the tomato mixture for a minute.
  • Next, pour in the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes.
  • Just before serving, stir in the finely chopped fresh basil.
  • Ladle the soup into bowls and top with fresh watercress.

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring spoons
  • Chopping Board
  • Knife
  • Can opener

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • It freezes beautifully; just make sure to let it cool completely before transferring to containers.
  • Feel free to customize with your favorite spices or vegetables!