Spain on a Fork > All Recipes > Soups & Salads > COZY 3 Bean Soup to Warm your Soul | Quick & Easy ONE-POT Recipe
All Recipes, Soups & Salads / February 9, 2024

COZY 3 Bean Soup to Warm your Soul | Quick & Easy ONE-POT Recipe

This COZY 3 Bean Soup is what simple and delicious food is all about. It’s made with basic pantry staples, packed with flavors and all done in just 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine, from the region of Ribera del Duero, for a complete and nourishing meal.

Cozy 3 BEAN Soup
To make this recipe, I used a combination of white, pinto and red kidney beans. All canned, to make things quicker and easier. You can mix it up and use other types of canned beans or even dried beans. Just soak the beans overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

Cozy 3 BEAN Soup
What really flavors this dish is the olive oil. As it’s the base fat of the soup. Make sure to use a great extra virgin olive oil, as it will make all the difference in the end result. For the liquid, I used homemade vegetable broth. But you can also use chicken broth or even beef broth.

Cozy 3 BEAN Soup

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in more liquid as needed when reheating. Either in the stovetop or microwave.

Cozy 3 BEAN Soup

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this COZY 3 Bean Soup

Cozy 3 BEAN Soup
5 from 4 votes

COZY 3 Bean Soup with Vegetables

Course Main Course, Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 441 kcal
Author Albert Bevia @ Spain on a Fork


  • 3 tbsp extra virgin olive oil 45 ml
  • 1 small onion
  • 6 cloves garlic
  • 1 celery stick
  • 2 carrots
  • 1 tbsp sherry vinegar 15 ml
  • 1/2 tsp ground cumin 1.50 grams
  • 1 tsp dried parsley 1 gram
  • 1/2 tsp dried thyme .50 grams
  • 1 can white beans 15.5 oz / 440 grams
  • 1 can red kidney beans 15.5 oz / 440 grams
  • 1 can pinto beans 15.5 oz / 440 grams
  • 4 cups vegetable broth 950 ml
  • 1 bay leaf
  • 2 tbsp chopped fresh parsley 8 grams
  • sea salt & black pepper


  1. Drain the canned beans into a colander and rinse under water, finely chop the onion, rouhly chop 4 cloves of garlic, thinly slice the celery and cut the carrots (peeled) into small bite-size pieces

  2. Heat a stock pot with a medium heat and add in the olive oil

  3. After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes add in the sherry vinegar, ground cumin, dried parsley, dried thyme and season with sea salt & black pepper, mix together, then add in the drained beans, vegetable broth and bay leaf, raise to a high heat

  4. When it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

  5. While the soup is simmering, add 2 cloves garlic roughly chopped into a mortar, along with 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture

  6. After simmering the soup for about 20 minutes remove the lid, add the garlic paste, gentle mix until it's incorporated into the soup, then remove from the heat, transfer into shallow bowls, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
COZY 3 Bean Soup with Vegetables
Amount Per Serving
Calories 441 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 607mg26%
Potassium 1250mg36%
Carbohydrates 66g22%
Fiber 19g79%
Sugar 7g8%
Protein 21g42%
Vitamin A 5279IU106%
Vitamin C 9mg11%
Calcium 195mg20%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Colin

    5 stars
    Delicious! I love your recipes.

    23 . Feb . 2024
    • Spain on a Fork

      Happy to hear that! Much love 🙂

      24 . Feb . 2024
  2. Kerri

    5 stars
    This soup is delicious. I really love all of your recipes and I would happily purchase a cookbook from you.

    16 . Feb . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      17 . Feb . 2024
  3. Bernadette

    5 stars
    I agree with other comment; you need to write a cookbook OR a series of books on your recipes! I would buy without hesitation. I write your recipes but a book would be better. I think your cookbooks would be a hit throughout the world but especially in USA.

    14 . Feb . 2024
    • Spain on a Fork

      Appreciate the comment and kind words! Much love 🙂

      14 . Feb . 2024
  4. Monique

    When are you going to write a book? I ADORE your recipes and each one that I have tried is superb! BUT I am tired of bits of paper everywhere. Please, PLEASE, PLEASE write a book!!! 💚💚💚💚💚💚💚💚🥰🥰🥰🥰🥰🥰🥰

    10 . Feb . 2024
    • Spain on a Fork

      Hopefully soon! Thanks for the comment 🙂 Much love

      11 . Feb . 2024
  5. Bosha

    5 stars
    J’ai hate de tester cette belle recette, car j’adore les haricots secs.
    Perso, je préfère les prendre secs, ils ont plus de goûts. Et jamais de sel pendant la 1er cuisson !
    Merci pour cette somptueuse recette, je mets mes haricots à tremper, cuisson demain matin et régalade demain midi !!! Merci à toi …

    10 . Feb . 2024
    • Spain on a Fork

      super! J’espère que vous apprécierez 🙂 Beaucoup d’amour

      11 . Feb . 2024
  6. Rebecca

    Hey Albert, I love your recipes! But… How about adding a picture when the email goes out? Instead of us having to click “Read More Of This Post” to see the yummy food. Just a thought 🤔

    09 . Feb . 2024
    • Spain on a Fork

      With the email subscrition plug in I have for my website template, it will not allow me to do that 🙁 Sorry for the inconvenience, Much love

      11 . Feb . 2024

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