This three-bean soup recipe is a comforting and nourishing dish that is sure to satisfy your taste buds. Packed with protein-rich beans and flavorful vegetables, this soup is perfect for a cozy dinner or a warm lunch on a cold day. It is easy to prepare and can be customized with your favorite herbs and spices. In just under an hour, you can have a bowl of delicious soup ready to be enjoyed!
Ingredients
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 cup dried pinto beans
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions
- Rinse the kidney beans, black beans, and pinto beans. Place them in separate bowls and cover with water. Let them soak overnight. Alternatively, you can use the quick soak method by placing the beans in a large pot, covering them with water, and bringing them to a boil. Boil for 2 minutes, remove from heat, and let them soak for 1 hour.
- Drain and rinse the soaked beans. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Saute for 5 minutes, until the onion becomes translucent.
- Add the diced carrots, celery, and red bell pepper to the pot. Cook for an additional 5 minutes, until the vegetables start to soften.
- Stir in the diced tomatoes and cook for 2 minutes.
- Add the soaked beans to the pot, along with vegetable broth, bay leaves, dried thyme, and dried oregano. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
- Remove the bay leaves from the soup. Taste and adjust the seasoning if needed.
- Serve the three-bean soup hot, garnished with fresh parsley or cilantro, if desired.
