Go Back
–+ servings
Print Recipe

Hearty 3 Bean Soup

Servings: 6

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!