Three Bean Soup
Updated May 29, 2026
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large red onion, thinly sliced
3 tablespoons fresh lime juice
1 teaspoon fine sea or table salt, more as needed
3 tablespoons extra-virgin olive oil, more for serving
2 celery stalks, sliced
1 carrot, sliced
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper, more for serving
1 quart vegetable or chicken broth
1 (15-ounce) can white beans, rinsed
1 (15-ounce) can kidney beans or chickpeas, rinsed
8 ounces green beans, cut into 1-inch pieces (about 1¾ cups)
Grated Parmesan, celery leaves and chopped parsley, for serving
Nutritional analysis per serving (4 servings)
59 grams carbs; 8 milligrams cholesterol; 445 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 13 grams fiber; 1423 milligrams sodium; 22 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine ⅓ cup of the onion slices with the lime juice and a pinch of salt and let sit, tossing occasionally, while the soup simmers.
- Step 2
Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add remaining onion slices, celery, carrot and a pinch of salt, and cook until the vegetables are very soft and brown at the edges, 7 to 10 minutes.
- Step 3
Add the garlic, tomato paste, coriander and pepper, and cook until the paste darkens and the garlic is fragrant, about 1 minute.
- Step 4
Add broth, white beans and kidney beans, and bring to a simmer. Let simmer until the soup is nice and flavorful, adding more salt if needed, 15 to 20 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
- Step 5
Add the green beans to the pot and simmer until tender, 4 to 8 minutes.
- Step 6
Top each bowl with some of the pickled onions and a little of the lime juice if you like, plus a generous shower of Parmesan, more pepper, celery leaves, parsley and a drizzle of olive oil.
Private Notes
Comments
I made this delicious recipe as directed. I was a little nervous because I’m so used to looking at the comments for suggestions and caveats before I give a recipe a go, and this time there were none. I did add cubed chicken breast and some fresh ginger because I could. It turned out wonderfully, so raved my husband. I guess I’m an NYT Cooking trailblazer now!
I loved this! So good! Especially the suggest to garnish with some of the onion lime juice. Never would have thought to do that! I made three small changes. 1. I added a jalapeño cut into quarters with seeds for spice when I added the carrots, etc. 2. Instead of adding salt. I threw in a Parmesan rind I had in the freezer when I added the broth. And 3. To thicken I used my emulsion blender for maybe 20 seconds.
Made it as directed and it was really good. May add some ground chicken next time, but it really doesn't need it. Made plenty and really hearty. This will go in our regular rotation!
Greetings from Sweden This soup is really delicious. We wouldn't eat it every day, but we'd definitely make it again and again. Thank you so much for the great recipe.
I used parsley instead of coriander and it was great (only because I didn’t have it)
My two year old ate so much of this soup. We made it as written except added frozen carrots and green beans with the broth. *she did pick out the celery