Bean Soup

My oh my! What a healthy, hearty, delicious, pleasing to the palate, satisfying to the stomach kind of soup that can last for days….only because you’ll be freezing it because you will want to have some for later. 

First of all, bean soup, just by its name, already calls for a healthy meal. Beans are loaded with fiber and B vitamins. They are also a great source of protein if you are on a plant-based diet or want to cut back on eating meat. The beans I used in this recipe are Kidney beans, Great Northern beans, Pinto beans, and Black beans. You can also use Garbanzo beans (Chickpeas) or Navy beans, it is all up to you. The beans offer their own flavors, so make sure you use a variety of them for an even more enhancing, delicious, hearty meal.

Bean Soup

3 from 60 votes
Recipe by Madison Amara Course: Appetizers, Comfort Food, Dinner Recipes, Easy Recipes, Family Recipes, Healthy Recipes, Low Cost Recipes, Lunch Recipes, Soup RecipesDifficulty: Easy


Prep time


Cooking time




  • 2 tablespoons 2 olive oil

  • 1 1 sweet onion, diced

  • 1 1 red bell pepper, diced

  • 6 ounces 6 green chiles, diced (this recipe uses canned chiles)

  • 2 tablespoons 2 garlic powder

  • 2 tablespoons 2 chili powder

  • 1 teaspoon 1 ground cumin

  • 2 teaspoons 2 salt

  • 1 teaspoon 1 black pepper

  • 28 ounces 28 canned fire roasted diced tomatoes

  • 8 cups 8 vegetable stock

  • 2 cups 2 kidney beans, canned and drained

  • 2 cups 2 great northern beans, canned and drained

  • 2 cups 2 pinto beans, canned and drained 

  • 2 cups 2 black beans, canned and drained


  • In a large pot, saute the sweet onion, red bell pepper, and green chiles, with olive oil for about 5 minutes.
  • Add garlic powder, chili powder, ground cumin, salt, and black pepper.
  • Next, add fire roasted diced tomatoes, vegetable stock, and both beans. Bring to a boil and then simmer with a lid for 30 minutes.
  • Remove from heat. Serve and Enjoy!


  • Replace any of these beans with your favorite type of beans.

Pair this soup with a side of tortilla chips and you are set! I enjoy eating this for lunch and dinner and I never get tired of it, and neither does my family by the way. You can also pair this with a side salad. Any type of salad will do (add slices of avocado to the soup or the salad for extra richness). 

Let’s talk about the benefits of each type of bean used here in this recipe. Kidney beans, identified by their red color, are rich in vitamins and potassium, and iron. They are also known to lower cholesterol and improve memory. 

Great Northern Beans are an excellent source of plant-based protein, high in fiber and magnesium. They are rich in B vitamins and are great for heart health.

Pinto Beans offer similar benefits being rich in vitamins and minerals and helping to prevent high blood pressure. Iron helps to minimize fatigue and is also found in these types of beans. 

The last type of bean included in this recipe is Black beans. They also support heart health. Black beans also help to lower blood sugar levels. My family members love to eat black beans with rice, which is a great and very filling dish to have.

When adding seasonings to this soup, get creative. You can add dry seasonings for fresh ones for that extra and unique flavor that a premade seasoning cannot add. 

What I enjoy about making soups like this one is that it requires a 30 minute simmer time, which means once all the ingredients are in the pot, I can let it simmer and do whatever other work I have to do while periodically checking on the soup. It is a recipe that cooks itself once all those hearty ingredients are added. That’s what I love about making soups. It feels like a team effort because you throw the ingredients in the pot, and they do all the work themselves! All you have to do is keep adding and stirring. 

This bean soup recipe can stay in the freezer for up to two to three months. I hope you make this meal and enjoy it as much as I do! Enjoy!

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