This vibrant bean soup with bell peppers is a feast for the eyes and the stomach. Loaded with tri-color bell peppers and creamy white beans, it's a nutritious powerhouse that's also incredibly satisfying. The combination of sweet peppers, earthy beans, and smoky paprika creates a soup that's both wholesome and delicious.
Bell peppers are one of the most underrated soup ingredients. When cooked, they become sweet and tender, adding both flavor and nutrition. Combined with protein-rich beans, this soup becomes a complete meal that will keep you full for hours.
Why Use Three Colors of Peppers?
Using red, yellow, and green bell peppers isn't just about presentation - each color offers different benefits:
- Red peppers - Sweetest flavor, highest in vitamin C and beta-carotene
- Yellow peppers - Mild and sweet, good source of vitamin A
- Green peppers - Slightly bitter, adds depth and contrast
Together, they create a balanced flavor profile and a stunning visual presentation.
Nutrition Benefits
This soup is a nutritional powerhouse:
- High fiber - 10g per serving from beans and vegetables
- Plant protein - 12g per serving from beans alone
- Vitamin C - Bell peppers contain more than oranges
- Low fat - Only 4g per serving, mostly from olive oil
- Antioxidants - From colorful peppers and tomatoes
Making It Heartier
While this soup is satisfying on its own, you can bulk it up with:
- Cooked rice or quinoa
- Small pasta shapes like ditalini
- Crumbled Italian sausage
- Diced chicken or turkey
- Extra beans (black beans or chickpeas)
Storage and Meal Prep
This soup is perfect for meal prep. It stores well in the refrigerator for up to 5 days and actually tastes better the next day as the flavors meld. You can also freeze it for up to 3 months - just thaw overnight and reheat gently.
Bean Soup with Bell Pepper
Colorful vegetarian soup with tri-color peppers and creamy white beans.
Nutrition per serving
Ingredients
Instructions
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Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add all three colors of bell peppers and cook, stirring occasionally, until slightly tender, about 5 minutes more.
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Add aromatics. Stir in garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant and the spices coat the vegetables.
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Simmer the soup. Add white beans, diced tomatoes, vegetable broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until peppers are tender and flavors have melded.
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Season and serve. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Recipe Notes
- Roasted option: Roast peppers at 425°F until charred for deeper flavor.
- Make it creamy: Blend half the soup and stir back in.
- Storage: Refrigerate up to 5 days, freeze up to 3 months.
- Add protein: Stir in cooked chicken or crumbled sausage.
Frequently Asked Questions
Which color bell pepper is healthiest?
Red bell peppers are the most nutritious, containing more vitamin C and beta-carotene than green peppers. They're fully ripened, which is why they're sweeter. Using a mix of colors gives you a variety of antioxidants and makes the soup visually appealing.
Can I use just one color of bell pepper?
Yes, you can use 3 peppers of any single color. Red peppers will make a sweeter soup, while green peppers will be more vegetal and slightly bitter. The tri-color combination provides the best balance of flavor and nutrition.
What type of beans work best in this soup?
White beans like cannellini, Great Northern, or navy beans work best. They have a creamy texture and mild flavor that doesn't overpower the peppers. You can also use chickpeas or black beans for variety.
How do I make this soup more filling?
Add cooked pasta, rice, or quinoa. You can also stir in a cup of cooked ground turkey or crumbled sausage. For vegetarian protein, add diced firm tofu or extra beans.
Can I roast the peppers first?
Absolutely! Roasting the peppers before adding them intensifies their sweetness and adds a subtle smoky flavor. Roast at 425°F until charred, then peel and dice. This adds extra steps but elevates the soup significantly.
