Hearty Three-Bean Soup
This tasty, filling soup is a great reason to try cooking your own dried beans from scratch! But canned beans are just fine too. For 6 cups of beans you’ll need 1 pound of dried beans, cooked, or three 15-ounce cans of cooked beans.Newsletter Sign Up
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the pot on the stove, turn the heat to medium, and carefully add the oil.
- Add the onion, celery, carrots, and garlic and cook until they are tender, about 10 minutes, stirring occasionally.
- Turn the heat to high and add the bay leaves, beans, and stock and bring the pot to a boil, then lower the heat to low and cook for 1 1/2 hours.
- Add the rice and cook until the rice is tender, about 45 minutes. Taste the soup and add salt if you think it needs it.
- Stir in the lemon or lime juice and serve the soup right away topped with the herbs — or, since it’s even better the next day, transfer the soup to the container and store it overnight in the refrigerator before reheating and serving.
To make any soup super-special, add a topping to each bowl.
Make it Rich: a drizzle of olive oil
Make it Creamy: a spoonful of yogurt or sour cream|
Make it Cheesy: a sprinkle of grated parmesan or cheddar
Make it Crunchy: a few croutons or toasted nuts or seeds
Make it Tangy: a squeeze or slice of lemon or lime, or a dash of vinegar
Make it Fresh: a snip or sprig of fresh herbs, such as parsley, basil, cilantro, chives, or dill
Make it Spicy: a dash of hot sauce, sliced jalapeños, or chili flakes
“Diced” means cut up in squares about the size of dice
“Minced” means finely chopped