This COZY 3 Bean Soup is what simple and delicious food is all about. It’s made with basic pantry staples, packed with flavors and all done in just 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine, from the region of Ribera del Duero, for a complete and nourishing meal.
To make this recipe, I used a combination of white, pinto and red kidney beans. All canned, to make things quicker and easier. You can mix it up and use other types of canned beans or even dried beans. Just soak the beans overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
What really flavors this dish is the olive oil. As it’s the base fat of the soup. Make sure to use a great extra virgin olive oil, as it will make all the difference in the end result. For the liquid, I used homemade vegetable broth. But you can also use chicken broth or even beef broth.
TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in more liquid as needed when reheating. Either in the stovetop or microwave.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this COZY 3 Bean Soup
COZY 3 Bean Soup with Vegetables
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 6 cloves garlic
- 1 celery stick
- 2 carrots
- 1 tbsp sherry vinegar 15 ml
- 1/2 tsp ground cumin 1.50 grams
- 1 tsp dried parsley 1 gram
- 1/2 tsp dried thyme .50 grams
- 1 can white beans 15.5 oz / 440 grams
- 1 can red kidney beans 15.5 oz / 440 grams
- 1 can pinto beans 15.5 oz / 440 grams
- 4 cups vegetable broth 950 ml
- 1 bay leaf
- 2 tbsp chopped fresh parsley 8 grams
- sea salt & black pepper
Instructions
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Drain the canned beans into a colander and rinse under water, finely chop the onion, rouhly chop 4 cloves of garlic, thinly slice the celery and cut the carrots (peeled) into small bite-size pieces
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes add in the sherry vinegar, ground cumin, dried parsley, dried thyme and season with sea salt & black pepper, mix together, then add in the drained beans, vegetable broth and bay leaf, raise to a high heat
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When it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
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While the soup is simmering, add 2 cloves garlic roughly chopped into a mortar, along with 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture
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After simmering the soup for about 20 minutes remove the lid, add the garlic paste, gentle mix until it's incorporated into the soup, then remove from the heat, transfer into shallow bowls, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Colin
23 . Feb . 2024Delicious! I love your recipes.
Spain on a Fork
Happy to hear that! Much love 🙂
24 . Feb . 2024Kerri
16 . Feb . 2024This soup is delicious. I really love all of your recipes and I would happily purchase a cookbook from you.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
17 . Feb . 2024Bernadette
14 . Feb . 2024I agree with other comment; you need to write a cookbook OR a series of books on your recipes! I would buy without hesitation. I write your recipes but a book would be better. I think your cookbooks would be a hit throughout the world but especially in USA.
Spain on a Fork
Appreciate the comment and kind words! Much love 🙂
14 . Feb . 2024Monique
When are you going to write a book? I ADORE your recipes and each one that I have tried is superb! BUT I am tired of bits of paper everywhere. Please, PLEASE, PLEASE write a book!!! 💚💚💚💚💚💚💚💚🥰🥰🥰🥰🥰🥰🥰
10 . Feb . 2024Spain on a Fork
Hopefully soon! Thanks for the comment 🙂 Much love
11 . Feb . 2024Bosha
10 . Feb . 2024J’ai hate de tester cette belle recette, car j’adore les haricots secs.
Perso, je préfère les prendre secs, ils ont plus de goûts. Et jamais de sel pendant la 1er cuisson !
Merci pour cette somptueuse recette, je mets mes haricots à tremper, cuisson demain matin et régalade demain midi !!! Merci à toi …
Spain on a Fork
super! J’espère que vous apprécierez 🙂 Beaucoup d’amour
11 . Feb . 2024Rebecca
Hey Albert, I love your recipes! But… How about adding a picture when the email goes out? Instead of us having to click “Read More Of This Post” to see the yummy food. Just a thought 🤔
09 . Feb . 2024Spain on a Fork
With the email subscrition plug in I have for my website template, it will not allow me to do that 🙁 Sorry for the inconvenience, Much love
11 . Feb . 2024