Three Bean Soup

Fortunately for Jon, my long hiatus from blogging doesn’t mean there was no cooking, just that I’ve been too busy to write about it! In addition to work, I’ve been quilling–making pretty things out of rolled paper strips!

Since it is definitely fall/winter here, I decided to make this three bean soup.

I started off by sautéing diced onions, carrots, and minced garlic in some olive oil, then adding lots of diced peppers.

After all the veggies are slightly softened, I added a good amount of freshly ground cumin, one of my favorite spices for soups and chilis. Cumin smells great as it heats up with the onions and peppers!

Next, I added some fire-roasted diced tomatoes, veggie stock, and the beans. I used black beans, cannellini beans, and navy beans, but you could really use any combination of cooked beans that you like.

After the soup simmered together for about 30 minutes, I served it topped with an avocado garnish made with freshly chopped avocado, tomato, and lime juice, along with some warm crusty bread. Yum!

Three Bean Soup

2 small onions, finely diced
3 cloves garlic, minced 
3 medium carrots, finely diced 
1 yellow pepper, finely diced
1 red pepper, finely diced 
3 jalapeños, minced 
2 Tbsp red wine vinegar 
6 cups vegetable stock 
2 Tbsp freshly ground cumin 
2 Tbsp olive oil
1 can (15 ounces) each of black beans, cannellini beans, and navy beans, drained and well rinsed
1 large can (28 ounces) diced tomatoes, fire roasted if possible 
Salt and pepper to taste

Optional Avocado Garnish
1 avocado, diced
2 small tomatoes, diced
2 tsp lime juice

In a heavy bottom soup pan or Dutch oven, heat the olive over medium-high heat. Once the oil is heated, add the onion, garlic, and carrots, along with 1 tsp salt. Saute until golden brown, being sure to scrape any brown bits from the bottom of the pan. 

Next, add the red wine vinegar to deglaze the pan. Allow to cook down for a minute, then add the peppers and jalapeño. Cook for a few minutes, until the peppers are slightly softened, then add the ground cumin and cook until fragrant. 

Add the diced tomatoes and vegetable stock. Reduce the heat slightly, then cover and cook for about 10 minutes. Once the soup has reached a simmer, add the beans. Reduce the heat to medium, and cover to cook for about 30 minutes.

If using the optional topping, combine the avocado, tomatoes, lime juice, and salt and pepper to taste.

Before serving the soup, taste to adjust seasoning if necessary. Top each soup bowl with the avocado garnish, and serve with a slice of warm, crusty bread.

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