This nourishing three-bean soup combines fresh basil, watercress, and hearty vegetables. It’s quick to prepare, full of texture, and perfect for cosy meals

I’m not a massive fan of beans even though I know they are super healthy, low in GI and high in protein. I really want to love them, but there is something about the texture that doest always fly with me. However, when added to a soup, they make it heart-warmingly comforting, thick and nourishing.

I also quite like beans in a salad. I like the contrast between the softness of the bean and the crunch of the raw components. So the inspiration behind this soup comes from the traditional South African ‘three bean salad’. It’s hearty but I have tried to keep it fresh through a shortish cooking time and with the addition of fresh basil and watercress at the end.

Ingredients for Three-Bean Soup with Fresh Basil & Watercress

olive oil
1 red onion
1 celery stalk
1 x 400g tin of chopped tomatoes
brown sugar
150g fine green beans
1 tin red kidney beans
1 tin butter beans
vegetable stock
fresh basil, finely chopped
Fresh watercress

Storage Instructions for Three-Bean Soup

Refrigeration: Cool completely and store in an airtight container. Keeps for up to 4 days in the fridge.
Freezing: Transfer cooled soup into freezer-safe containers. Freeze for up to 3 months.
Reheating: Thaw in the fridge overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until hot.

Tips and Substitutions for Three-Bean Soup with Fresh Basil & Watercress

Beans: Swap kidney or butter beans with cannellini or black beans for variety.
Stock: Use chicken stock instead of vegetable stock if not making it vegan.
Herbs: Replace basil with parsley or cilantro for a different flavour.
Extras: Add a handful of cooked pasta or quinoa to make it more filling.
Vegetables: Include diced carrots or zucchini for added nutrition.

Serve this soup in a bowl with a pile of fresh watercress on top. This adds a delicious peppery flavour and a fresh textural contrast.

It also goes well with the standard soup accompaniment of crusty bread with lashings of butter, which in the end undoes some of the goodness of soup, making it a top contributor to the ‘muffin top’ layer which tends to develop over winter.

Prep Time:5

Cook Time:25

Ingredients

3 tbsp olive oil
1 red onion finely chopped
1 celery stalk finely chopped
1 x 400g tin of chopped tomatoes
1 tsp brown sugar
150 grams fine green beans cut into small pieces (4–5 pieces per bean)
1 tin red kidney beans drained and rinsed
1 tin butter beans drained and rinsed
750 ml vegetable stock
2 tbsp fresh basil finely chopped
Fresh watercress for serving

Instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion and celery. Cook for about 8 minutes until softened.
Stir in the tin of tomatoes and the brown sugar. Cook for 2–3 minutes to combine flavours.
Add the green beans, kidney beans, and butter beans.
Pour in the vegetable stock, ensuring the beans are covered.
Simmer for 20 minutes, stirring occasionally.
Add the chopped fresh basil and adjust the seasoning with salt and pepper as needed.
Serve hot with a pile of fresh watercress on top for added freshness.

Notes

Storage Instructions for Three-Bean Soup

Refrigeration: Cool completely and store in an airtight container. Keeps for up to 4 days in the fridge.
Freezing: Transfer cooled soup into freezer-safe containers. Freeze for up to 3 months.
Reheating: Thaw in the fridge overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until hot.

Servings: 4