Warm up with a bowl of hearty Three Bean Soup, a comforting dish packed with flavor, nutrients, and simplicity. This soup is a medley of beans, vegetables, and spices, offering a perfect balance of textures and flavors. Ideal for cozy evenings or meal prep, it’s a versatile recipe that can easily be adjusted to suit your preferences. Serve it with crusty bread for a satisfying meal, and enjoy the wholesome goodness in every spoonful.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional toppings: fresh parsley, grated cheese, or a squeeze of lemon juice
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until fragrant and translucent, about 3 minutes.
- Stir in the carrots, celery, and red bell pepper. Cook for 5-7 minutes until the vegetables begin to soften.
- Add the diced tomatoes, kidney beans, black beans, and cannellini beans to the pot. Stir well to combine.
- Pour in the vegetable broth and add the cumin, smoked paprika, thyme, and bay leaf. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
- Remove the bay leaf before serving. Taste and adjust seasonings if needed.
- Serve hot, garnished with parsley, cheese, or lemon juice, if desired. Enjoy with a slice of crusty bread for dipping!
This Three Bean Soup is even better the next day, as the flavors deepen with time. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
