COZY 3 Bean Soup to Warm your Soul | Quick & Easy ONE-POT Recipe
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.
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Watch the Video Below on How to Make this COZY 3 Bean Soup
COZY 3 Bean Soup with Vegetables
- 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
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
Heat a stock pot with a medium heat and add in the olive oil
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
When it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
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
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!
Get the Spanish Olive Oil I used to make this Recipe
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