Kid-friendly, Freezer-friendly Three Bean Soup Recipe

  • Author: Mary Voogt (Contributing Writer)
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes


  • 1 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!) or lard
  • 2 medium onions, chopped
  • 1 tsp. salt (or to taste)
  • 1/4 tsp. black pepper
  • 1/22 tsp. chili powder
  • 1/22 tsp. cumin
  • 12 tsp. dried thyme
  • 4 c. OR 2 15-oz. cans white beans, drained and rinsed (navy or great Northern typically least expensive)
  • 2 c. OR 1 15-oz. can kidney beans
  • 2 c. OR 1 15-oz. can pinto beans
  • 4 c. chicken stock
  • Optional toppings:
  • shredded sharp cheddar cheese
  • sliced green onion
  • hot sauce
  • diced red onion
  • sour cream


  1. In a large pot, heat fat over medium heat.
  2. Add onions, cook 5 minutes, stirring occasionally.
  3. Stir in salt (Use the code kitchenstewardship for 15% off of your first purchase), pepper, chili powder, cumin and thyme; cook 1 minute.
  4. Add beans and broth.
  5. Bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes.
  6. Puree the soup right in the pot with an immersion blender until smooth and thick. (If you don’t have animmersion blender, you can use a regular blender orfood processor, but be very careful moving hot soup! Leaving the beans whole is an option but obviously a different sensation experience.)
  7. Simmer over low heat a few minutes.
  8. Taste and add salt if necessary.
  9. Serve hot with toppings. Grilled cheese, quesadillas or tortilla chips make great accompaniments.
  10. Freezes well.


To use dry beans, soak 1 1/2 c. white beans and 3/4 c. each pintos and kidneys. I highly recommend doubling the recipe!

If you don’t have one of the types of beans, other beans can be swapped in without hurting the recipe much.

Add other mild veggies like zucchini, greens, or a bit of cooked squash and it should puree right in without changing the flavor much at all.

The range on spices is so great because the recipe is designed specifically to be kid-friendly, which can mean less flavorful – but amp it up if your kids like spice or if you’re making it just for adults. If you taste it and it seems bland, start by adding a bit more salt if you’re trying to avoid over-stimulating little tastebuds. To add flavor without “heat” just increase the cumin and thyme and go easy on the chili powder.

Recipe transformation: Boil it down to thicken and use on quesadillas or as a chip dip, like refried beans.