Description
This hearty 3 Bean Soup is a delicious, wholesome, and nutrient-rich meal, packed with white beans, black beans, and black-eye peas simmered with aromatic vegetables and herbs in a rich broth. Quick to prepare and perfect for busy weeknights, it’s a comforting dish that can be made vegetarian or enhanced with bone broth and parmesan for extra flavor.
Ingredients
Scale
Beans
- 1 x 15oz can white beans (navy or cannellini beans)
- 1 x 15oz can black beans
- 1 x 15oz can black-eyed peas
Vegetables
- 1 large onion, diced
- 4 fresh garlic cloves, pressed
- 4 celery ribs, diced
- 3 large carrots, peeled and diced
- 1 large parsnip, peeled and diced
- 1/2 cup sun-dried tomatoes, thinly sliced
Fats
- 2 Tbsps grass-fed butter, ghee, organic unrefined coconut oil, or tallow
Liquids
- 4 cups vegetable broth, beef bone broth, or chicken bone broth
- 2 Tbsps high-quality balsamic vinegar
Herbs & Spices
- 2 tsps dried oregano
- 1 tsp dried thyme
- 3 bay leaves or a small bouquet of fresh sage leaves or fresh rosemary sprigs
- Sea salt and black pepper, to taste
Optional
- 1 parmesan rind
- Freshly chopped parsley, to garnish
- Freshly grated parmesan, for serving
Instructions
- Prepare and Rinse Beans – Drain all canned beans and black-eyed peas in a large colander. Rinse thoroughly under cold water to remove excess sodium and canning liquids. Set aside.
- Sauté Aromatic Vegetables – In a large stockpot or Dutch oven, heat the butter or your chosen fat over medium heat. Add diced onion, pressed garlic, celery, carrots, and parsnip. Sauté for about 8 minutes, stirring frequently, until vegetables are softening and fragrant.
- Add Flavors – Stir in the balsamic vinegar, dried oregano, dried thyme, and thinly sliced sun-dried tomatoes. Combine well and cook for 1-2 minutes to blend flavors.
- Add Broth, Beans, and Herbs – Pour in 4 cups of your chosen broth, then add all rinsed beans and black-eyed peas. Add bay leaves or fresh sage/rosemary, and the parmesan rind if using. Stir everything to combine.
- Simmer – Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to LOW, cover the pot, and let the soup simmer for 20-30 minutes to deepen the flavors.
- Finish and Serve – Remove and discard the bay leaves or herb bouquet (and parmesan rind if used). Season the soup generously with sea salt and black pepper to taste. Serve hot, garnished with freshly chopped parsley and grated parmesan if desired. Enjoy!
Notes
- For a vegan option, use coconut oil and skip the parmesan rind and cheese.
- Adjust the herbs to your preference; rosemary and sage are especially aromatic choices for the herb bouquet.
- This soup tastes even better the next day as the flavors meld further.
- You can freeze leftovers for up to 3 months.
- For a thicker soup, mash a portion of the beans before serving.
Nutrition
- Serving Size: 1/6 of recipe (about 2 cups)
- Calories: 260
- Sugar: 7g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
