1-Pot, 2-Step, 3 Bean Soup

This soup is as easy as 1-2-3! Simply toss in all ingredients and let the stove, crock-pot or Instant Pot do the rest!

As the name suggests, this soup is is pack with filling and nutritious beans. Few people take advantage of the many benefits of eating beans.

1. Looking at hundreds of thousands of studies, it was determined that eating legumes and/or whole grains with every single meal is important for cancer prevention.
2. They’re associated with reduced heart disease.
3. Eating beans is associated with lower body weight and waist circumference.
4. Meals made with beans are filling and satisfying.
5. Beans are cheap!

So should we go for canned or dried beans? Nutritionally, they’re very similar, except for salt. Most canned beans have salt added, but about 50% can be removed with rinsing. A small amount of nutrients are washed away when rinsing, so opting for a no-salt-added option and using the whole can (beans and liquid) is the best-case scenario.

If you’re willing to spend the time to soak and cooked dried beans, you can control the amount of salt added.  Another bonus – the cost will also be about 30% less. I typically cook a big batch of beans and then freeze for future use, but choosing the convenience of canned beans is certainly an A-okay option!

You can make this recipe on the stove, in a crock-pot or with an Instant Pot. It’s great for making in bulk and enjoying all week for lunch. We’ve also served it at get-togethers with raving reviews!

We used this Instant Pot (Note this is an affiliate link).

1-Pot, 2-Step, 3 Bean Soup

A filling, flavorful and healthy 2-step soup you can make over the stove, in a crockpot or in an instant pot. Perfect for your next gather!

4.80 from 24 votes

Print Pin

Course: Main Course

Cuisine: American, Mexican

Keyword: Beans, Healthy, Soup

Servings: 8

Ingredients

• 1 14-oz can black bean
• 1 14-oz can pinto beans
• 1 14-oz can great northern beans
• 1 6-oz can tomato paste
• 1 28-oz can crushed tomatoes
• 3 cups water
• 1 cup frozen corn
• 8-oz mushrooms quartered
• 1 large onion diced
• 2 tsp cumin
• 2 tsp coriander
• 2 garlic cloves, minced or 2 tsp minced garlic
• 2 tsp chili powder
• salt to taste
• ground black pepper to taste

Instructions

Crock Pot

• Place all ingredients in a crock pot.
• Turn on high heat and cook for at least 3 hours, or until onions are soft. Add more water as needed..

Stove Top

• Place all ingredients in a large pot.
• Cook over medium heat, covered, until soup is cooked through (1 hour minimum), adding more water as needed.

Instant Pot

• Place all ingredients in an instant pot.
• Cover with the lid and seal to lock. Press the manual pressure cook button and set the timer to 20 minutes. Let the pressure release naturally for 10 minutes and then move the valve
  to “venting” to release the rest of the pressure. Remove the lid and serve.
  

Notes

This soup is awesome  leftover. It just gets better as it sits in the refrigerator, and it will thicken up as it cools. Store refrigerated in an airtight container for up to 1 week.

Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants