This classic bean soup recipe is smoky and irresistibly satisfying! It’s quick and easy in just over 30 minutes.

Bean Soup

Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try this Smoky Bean Soup! Make room in your heart for this recipe, because this one dazzles. Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. It uses canned beans, but it tastes like it’s been simmering all day. Each silky, smoky spoonful is a bit of heaven. (Plus, it saves well too!)

Ingredients in this bean soup

Sure, there are bean soups with dried beans, and crockpot recipes that simmer for hours. (You know, the kind with the ham hock?) We love those, but we also love fast and easy soups that required little foresight. This classic bean recipe requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:

  • Canned navy beans
  • Canned kidney beans
  • Fire-roasted tomatoes (important: see notes below)
  • Vegetables: yellow onion, carrots, celery, garlic
  • Olive oil
  • Vegetable broth
  • Spices: Smoked paprika, cumin, fennel seeds, and salt

Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimenton, that infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use it in these smoked paprika recipes. The fennel seed is also essential, as it evokes a meaty flavor.

Bean Soup

Notes on the beans

Various types of bean work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use cooked beans that you may have on hand. But we have a few tips for the variety of beans you use here:

  • Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they can taste large and starchy. Think of using a smaller bean like pinto or black beans instead.
  • Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
  • You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total.
Bean soup recipe

Find fire roasted tomatoes for best flavor

The best secret in this bean soup, besides the savory combination of spices? Fire roasted tomatoes. This type of tomato brings massive sweet flavor to soups and sauces, right out of the can. Here’s what to know about this variety:

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
  • Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
  • Can’t find them? Use the highest quality canned tomatoes you can find. Simmer 5 to 10 minutes longer than specified below, and you may want to consider adding 1 teaspoon sugar to round out the flavors.
Bean soup

Leftover storage

This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.) You can also freeze it for up to 3 months.

Sides to serve with bean soup

Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:

More bean soup recipes

Many bean varieties make make a great soup: from black to white to garbanzos! Here are some of our top bean soup recipes:

This bean soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Bean soup

Classic Bean Soup

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 6 1x


This classic bean soup recipe is smoky and irresistibly satisfying! It’s quick and easy in just over 30 minutes.


  • 1 medium yellow onion, small diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 28-ounce can crushed fire roasted tomatoes
  • 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
  • 1 15-ounce can kidney beans, drained
  • 1 quart vegetable broth
  • 2 tablespoons smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoons kosher salt


  1. Dice the onion, carrots and celery. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
  3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.


*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.

**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegan

Keywords: Bean soup, bean soup recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. thank you, espcially since I’m into soups these days and eat a lot of pintos and black beans as part of my diet, but nice reminder to try navy beans again and like the paprika flavor in this, thank you

  2. Very good, hearty soup, that is simple to make. I used one can of kidney beans, one of cannellini, and one of navy beans, and it was delicious. Looking forward to leftovers, maybe with a dollop of plain yogust on top. Thanks for a great recipe!

  3. This was delicious! (Even my young grandson liked it.) This recipe has gone into my 5-star recipe binder, where all the great ones go. ;-) Thank you for another great recipe. I’ve made many of your recipes, and always look forward to your email newsletter.

    1. Thank you so much! We’re thrilled you enjoyed it — and especially happy your grandson loved it too :) AND the 5-star binder? Honored to be there :) Thank you so much for making it!

    2. What a great idea – a five-star recipe file. It sounds infinitely more dynamic than “my favorites”.

  4. Outstanding , Easy Prep, Healthy. and oh so DELICIOUS. This recipe is at the top of my list. Thanks so much for sharing.

  5. OMG that soup was the bomb. One of the best I’ve ever made in my decades of cooking. I added some charred sweet Italian sausage ( which also had some fennel) and it was a fitting compliment, but my wife and I agree the recipe does not need it. Will definitely be making this again.

  6. This was tasty, quick and easy; plus low fat, low calorie and high fiber. Did use chicken broth instead of vegetable. Had from scratch cornbread with it. Would definitely make this again.

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