Cozy 3 Bean Soup with Vegetables

40 mins
Serves 1
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Directions

  1. 1Drain a can of white beans, a can of kidney beans and a can of pinto beans into a colander and rinse the beans under some water.
  2. 2Drain a can of white beans, a can of kidney beans and a can of pinto beans into a colander and rinse the beans under some water.
  3. 3Drain a can of white beans, a can of kidney beans and a can of pinto beans into a colander and rinse the beans under some water.
  4. 4Finely chop one small onion, roughly chop four cloves of garlic, thinly slice one celery stick, and cut two peeled carrots into small bite-sized pieces.
  5. 5Finely chop one small onion, roughly chop four cloves of garlic, thinly slice one celery stick, and cut two peeled carrots into small bite-sized pieces.
  6. 6Finely chop one small onion, roughly chop four cloves of garlic, thinly slice one celery stick, and cut two peeled carrots into small bite-sized pieces.
  7. 7Heat a stock pot with medium heat and add in three tablespoons of extra virgin olive oil.
  8. 8Heat a stock pot with medium heat and add in three tablespoons of extra virgin olive oil.
  9. 9Heat a stock pot with medium heat and add in three tablespoons of extra virgin olive oil.
  10. 10After a couple of minutes, add in the chopped vegetables.
  11. 11After a couple of minutes, add in the chopped vegetables.
  12. 12After a couple of minutes, add in the chopped vegetables.
  13. 13Mix them around continuously so they don't brown too quickly and everything evenly sautés.
  14. 14Mix them around continuously so they don't brown too quickly and everything evenly sautés.
  15. 15Mix them around continuously so they don't brown too quickly and everything evenly sautés.
  16. 16After three to four minutes and the vegetables are lightly sautéed, add in one tablespoon of sherry vinegar, and mix.
  17. 17After three to four minutes and the vegetables are lightly sautéed, add in one tablespoon of sherry vinegar, and mix.
  18. 18After three to four minutes and the vegetables are lightly sautéed, add in one tablespoon of sherry vinegar, and mix.
  19. 19Add half a teaspoon of ground cumin, one teaspoon of dried parsley, and half a teaspoon of dried thyme. Mix well.
  20. 20Add half a teaspoon of ground cumin, one teaspoon of dried parsley, and half a teaspoon of dried thyme. Mix well.
  21. 21Add half a teaspoon of ground cumin, one teaspoon of dried parsley, and half a teaspoon of dried thyme. Mix well.
  22. 22Season with sea salt and freshly cracked black pepper.
  23. 23Season with sea salt and freshly cracked black pepper.
  24. 24Season with sea salt and freshly cracked black pepper.
  25. 25Add the drained beans and four cups of vegetable broth. Add one bay leaf.
  26. 26Add the drained beans and four cups of vegetable broth. Add one bay leaf.
  27. 27Add the drained beans and four cups of vegetable broth. Add one bay leaf.
  28. 28Turn the heat to high, give it a gentle mix and once it comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat.
  29. 29Turn the heat to high, give it a gentle mix and once it comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat.
  30. 30Turn the heat to high, give it a gentle mix and once it comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat.
  31. 31Simmer for 15 to 20 minutes. Meanwhile, make a garlic paste by adding two roughly chopped cloves of garlic, two tablespoons of chopped fresh parsley, and a kiss of sea salt into a mortar.
  32. 32Simmer for 15 to 20 minutes. Meanwhile, make a garlic paste by adding two roughly chopped cloves of garlic, two tablespoons of chopped fresh parsley, and a kiss of sea salt into a mortar.
  33. 33Simmer for 15 to 20 minutes. Meanwhile, make a garlic paste by adding two roughly chopped cloves of garlic, two tablespoons of chopped fresh parsley, and a kiss of sea salt into a mortar.
  34. 34Pound the ingredients with a pestle until a paste-like texture is formed. You can also use a food processor, hand-held blender, or even a Nutribullet.
  35. 35Pound the ingredients with a pestle until a paste-like texture is formed. You can also use a food processor, hand-held blender, or even a Nutribullet.
  36. 36Pound the ingredients with a pestle until a paste-like texture is formed. You can also use a food processor, hand-held blender, or even a Nutribullet.
  37. 37After simmering for 15 to 20 minutes, remove the lid, add the garlic paste and mix gently.
  38. 38After simmering for 15 to 20 minutes, remove the lid, add the garlic paste and mix gently.
  39. 39After simmering for 15 to 20 minutes, remove the lid, add the garlic paste and mix gently.
  40. 40Remove the stock pot from the heat and transfer some of the soup into a shallow bowl.
  41. 41Remove the stock pot from the heat and transfer some of the soup into a shallow bowl.
  42. 42Remove the stock pot from the heat and transfer some of the soup into a shallow bowl.

Ingredients

  • 1 can white beans
  • 1 can white beans
  • 1 can white beans
  • 1 can kidney beans
  • 1 can kidney beans
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can pinto beans
  • 1 can pinto beans
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 4 cloves of garlic
  • 4 cloves of garlic
  • 4 cloves of garlic
  • 1 celery stick
  • 1 celery stick
  • 1 celery stick
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sherry vinegar
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried parsley
  • 1 teaspoon dried parsley
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon freshly cracked black pepper
  • 0.5 teaspoon freshly cracked black pepper
  • 0.5 teaspoon freshly cracked black pepper
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh parsley

Equipment

stock potcolanderknifecutting boardmortarpestle