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👉You can add them to soup, stews, or salads for a super healthy boost.
REFERENCES:
As with most soups – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Season with sea salt and pepper to your taste and serve hot sprinkled with parsley and grated parmesan cheese if desired.
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Hearty 3 Bean Soup
Happy New Year! 🎉 As we welcome a fresh start, many of us are looking for ways to nourish our bodies and set ourselves up for a healthy and prosperous year ahead.
In many cultures, it’s traditional to eat black-eyed peas on New Year’s Day for good luck and prosperity. And for good reason! Black-eyed peas are packed with protein, fiber, and vitamins, making them a nutritious and filling addition to any meal.
Our Hearty 3 Bean Soup is a delicious and nutritious way to celebrate the start of a new year. With the added protein and fiber of cannellini beans and black beans, this soup is a powerhouse of nutrition that will keep you full and energized throughout the day.
So why not make this soup a part of your New Year’s tradition? With its comforting flavors and nutritious ingredients, it’s the perfect way to warm up and fuel up for a happy and healthy new year!
What better way to start off 2025 than with a little food that is considered to be GOOD LUCK around the world for thousands of years … especially around the New Year!
🍀These distinctive little legumes are actually BEANS, and they certainly can be lucky for you when it comes to your health.
They’re loaded with fiber, plant-based protein, antioxidants, and micronutrients.
And they’re linked with:
Digestive and heart health
Less belly fat
Supporting weight loss
👉You can add them to soup, stews, or salads for a super healthy boost.
We consider them a COMPLEX CARBOHYDRATE here at CFC.
When was the last time you had black-eyed peas?!
REFERENCES:
HealthLine
WebMD
Southern Living
➡️ Rachel’s Recipe Notes:
As with most soups – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Stays great refrigerated for 4 days, or frozen for up to 2 months.
ANY broth works GREAT here! Use vegetable broth to keep this vegetarian OR add beef or chicken bone broth to increase the protein and nutrients.
🌱Homemade Instant Pot Vegetable Broth:
CleanFoodCrush Instant Pot Veggie Broth to Detox and Lower Inflammation
🍗Homemade Bone Broth Recipe:
Slow Cooker Homemade Bone Broth to Lower Inflammation and Heal Your Gut
🍖Homemade Roasted Beef Bone Broth Recipe:
➡️ Want to cook your own dry beans at home? Here’s how:
Beans are loaded with good-for-your-gut fiber, something a lot of us struggle to get enough of.
❤️ They have been linked with health benefits including lower cholesterol and blood pressure, and a lower risk of heart disease, and they also can help keep you feeling fuller longer.
➡ No matter what kind of legume you’re preparing, it’s important to make sure they are fully cooked before you eat them because the uncooked version contains “antinutrients,” which can affect both your digestive system and the absorption of other nutrients.
🥘 Enjoy beans in soups and stews, in salads, or in chili!
REFERENCES:
WebMD
HealthLine
I added a Parmesan Rind to this soup to enhance the flavor since I had it on hand. I highly recommend that you try this out!
The question is: What are Parmesan rinds?
Parmesan rinds are just what they sound like: the rind from real Parmesan cheese. Authentic Parmesan cheese has a protective rind that develops all along the outside, kinda like its crust.
The rind contains all the flavors of the cheese, but it’s basically inedible (it’s actually fine to eat, but the texture is hard to actually chew). It’s FANTASTIC to cook with!
Adding a Parmesan rind to your soup will add a lot of dimensions to the flavor. Parmesan rinds don’t melt, but they do soften a bit. It will just sit in your soup and infuse it with all of that rich flavor.
Plus, they are cheap!
I like to save the rinds from the Parmesan cheese I purchase (they’ll stay good in the fridge for months!), but you can also buy rinds from cheese shops and high-end grocers; they’re often inexpensive!
6 servings
Ingredients:
- 1 x 15oz white, navy, or cannellini beans
- 1 x 15oz black beans
- 1 x 15oz black-eye peas
- 2 Tbsps grass-fed butter, ghee, organic unrefined coconut oil, or tallow
- 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
- 2 Tbsps high-quality balsamic vinegar
- 2 tsps dried oregano
- 1 tsp dried thyme
- 1/2 cup sun-dried tomatoes, thinly sliced
- 4 cups vegetable broth, beef bone broth, or chicken bone broth
- 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
Instructions:
Drain the beans in a large colander and rinse well under cold water.
Heat your butter or oil of choice in a large stockpot or Dutch oven and sauté the onion, garlic, celery, carrots and parsnip for about 8 minutes.
Stir in the balsamic vinegar, oregano, thyme, and sun-dried tomatoes.
Pour in your broth of choice, all of the beans, then add the bay leaf or sage/rosemary. Add the parmesan rind if using.
Stir to combine and bring to a boil. Reduce the heat to LOW and simmer your soup covered for 20-30 minutes.
Remove and discard the bay leaf or sage/rosemary.
Season with sea salt and pepper to your taste and serve hot sprinkled with parsley and grated parmesan cheese if desired.
Enjoy
💚Rachel
Ingredients
- 1 x 15oz white, navy, or cannellini beans
- 1 x 15oz black beans
- 1 x 15oz black-eye peas
- 2 Tbsps grass-fed butter, ghee, organic unrefined coconut oil, or tallow
- 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
- 2 Tbsps high-quality balsamic vinegar
- 2 tsps dried oregano
- 1 tsp dried thyme
- 1/2 cup sun-dried tomatoes, thinly sliced
- 4 cups vegetable broth, beef bone broth, or chicken bone broth
- 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
Instructions
- Drain the beans in a large colander and rinse well under cold water.
- Heat your butter or oil of choice in a large stockpot or Dutch oven and sauté the onion, garlic, celery, carrots and parsnip for about 8 minutes.
- Stir in the balsamic vinegar, oregano, thyme, and sun-dried tomatoes.
- Pour in your broth of choice, all of the beans, then add the bay leaf or sage/rosemary. Add the parmesan rind if using.
- Stir to combine and bring to a boil. Reduce the heat to LOW and simmer your soup covered for 20-30 minutes.
- Remove and discard the bay leaf or sage/rosemary.
- Season with sea salt and pepper to your taste and serve hot sprinkled with parsley and grated parmesan cheese if desired.
- Enjoy!
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