Cozy 3 Bean Soup with Vegetables
Directions
- 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.
- 2Finely 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.
- 3Heat a stock pot with medium heat and add in three tablespoons of extra virgin olive oil.
- 4After a couple of minutes, add in the chopped vegetables.
- 5Mix them around continuously so they don't brown too quickly and everything evenly sautés.
- 6After three to four minutes and the vegetables are lightly sautéed, add in one tablespoon of sherry vinegar, and mix.
- 7Add half a teaspoon of ground cumin, one teaspoon of dried parsley, and half a teaspoon of dried thyme. Mix well.
- 8Season with sea salt and freshly cracked black pepper.
- 9Add the drained beans and four cups of vegetable broth. Add one bay leaf.
- 10Turn 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.
- 11Simmer 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.
- 12Pound 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.
- 13After simmering for 15 to 20 minutes, remove the lid, add the garlic paste and mix gently.
- 14Remove the stock pot from the heat and transfer some of the soup into a shallow bowl.
Ingredients
- 1 can white beans
- 1 can kidney beans
- 1 can pinto beans
- 1 small onion
- 4 cloves of garlic
- 1 celery stick
- 2 carrots
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 0.5 teaspoon ground cumin
- 1 teaspoon dried parsley
- 0.5 teaspoon dried thyme
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly cracked black pepper
- 4 cups vegetable broth
- 1 bay leaf
- 2 cloves garlic
- 2 tablespoons fresh parsley
Equipment
stock potcolanderknifecutting boardmortarpestle
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