Four Bean Soup

A savory four bean soup recipe chock-full of a variety of beans, with garlic, tomatoes, and herbs. The perfect antidote to a chilly day. Serve it with buttered cornbread and a crisp salad.


  • 1 can (15 ounces) great northern beans
  • 1 can (15 ounces) red beans
  • 1 can (15 ounces) butter beans
  • 1 can (15 ounces) black beans
  • 1 tablespoon vegetable oil
  • ½ cup diced onion
  • ½ cup diced peeled carrots
  • ½ cup diced celery
  • 2 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 can (28 ounces) diced tomatoes
  • 4 cups hot water
  • 2 tablespoons plus 2 teaspoons Kitchen Accomplice Veggie Broth Concentrate or 4 tablespoons plus 4 teasppons Vegan Plant-Based No-Bone Broth Concentrate
  • 2 teaspoons salt, plus additional as needed
  • ½ teaspoon fresh cracked pepper, plus additional as needed


Drain and rinse all beans and set aside.

Heat vegetable oil in a soup pot over medium heat, add onion, carrots, and celery, and cook, stirring, about 5 minutes, until vegetables are soft but not browned. Add garlic and dried herbs and cook, stirring, 1 to 2 minutes more.

Stir in tomatoes and their juices, water, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, and beans. Bring soup to a boil, then reduce heat to medium-low and add salt and pepper. Simmer the four bean soup for 15 minutes, then season with additional salt and pepper as needed.

Serves 10 – 12.

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