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Hearty 3 Bean Soup

A comforting, protein-packed soup that combines creamy white beans, robust black beans, and tender black-eyed peas with fresh vegetables and aromatic herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans
  • 1 can white (navy, or cannellini) beans A creamy and tender base that bulk up the soup.
  • 1 can black beans Adds heartiness and rich flavor to the mix.
  • 1 can black-eyed peas For added texture and nutritional value.
Vegetables and Aromatics
  • 1 tbsp grass-fed butter (or ghee, organic unrefined coconut oil, or tallow) Provides richness and depth.
  • 1 medium onion Adds sweetness and aroma when sautéed.
  • 2 cloves fresh garlic Enhances flavor with a robust, savory note.
  • 2 ribs celery Offers crunch and freshness to the soup.
  • 2 large carrots For sweetness and vibrant color.
  • 1 large parsnip Provides a unique sweetness and depth of flavor.
  • 2 tbsp high-quality balsamic vinegar Adds a tangy brightness to balance the richness.
  • 1 tsp dried oregano Brings an earthy flavor that complements the beans.
  • 1 tsp dried thyme A fragrant herb that enhances the overall taste.
  • 1 cup sun-dried tomatoes Introduces a burst of umami and sweetness.
Liquid and Seasoning
  • 6 cups vegetable broth (or beef bone broth, or chicken bone broth) The flavorful liquid base for the soup.
  • 2 leaves bay leaves (or a small bouquet of fresh sage leaves or fresh rosemary sprigs) Infuse the soup with aromatic flavors.
  • 1 to taste sea salt To enhance all flavors in the dish.
  • 1 to taste black pepper To taste, enhancing all flavors in the dish.
  • 1 piece parmesan rind Adds depth and umami as it simmers in the pot.
Garnish
  • 1/4 cup freshly chopped parsley For a fresh herbaceous finish.
  • 1/2 cup freshly grated parmesan A savory garnish for serving.

Method
 

Preparation
  1. Drain the beans in a large colander and rinse well under cold water.
Sautéing
  1. 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 until soft.
Adding Flavor
  1. Stir in the balsamic vinegar, oregano, thyme, and sun-dried tomatoes for about 1 minute until fragrant.
Combining
  1. Pour in your broth of choice and all of the beans, then add the bay leaf or sage/rosemary. Include the parmesan rind if using.
Simmering
  1. Stir to combine, bring to a boil, reduce the heat to LOW, and simmer your soup covered for 20-30 minutes until flavors meld.
Finishing
  1. Remove and discard the bay leaf or sage/rosemary, season with sea salt and pepper to taste, and serve hot sprinkled with parsley and grated parmesan cheese if desired. Enjoy!

Notes

Add a splash of lemon juice just before serving for a bright finish. For extra creaminess, blend part of the soup and return it to the pot. Consider using homemade broth to elevate the flavor. To save time, chop vegetables ahead of time and store in the refrigerator. Serve with a crusty whole grain bread for a complete meal.