Three Bean Soup

I have my moments when I do not feel like eating a heavy or meaty dish. These are the moments when I try out a new soup. I just recently received this great and huge vegetarian cookbook ("Ultimate Vegetarian") from my friend Jamie's very nice mother that has amazing soups and indian spiced dishes. Now I am trying out a Three Bean Soup.


  • 1 tablespoon oil
  • 1 red onion - halved and sliced
  • 1/2 leek - sliced
  • 1 carrot - diced into 1 inch pieces
  • 2 potatoes - diced into 1 inch cubes
  • 1 green chili - sliced
  • 3 garlic gloves - crushed
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 1/3 cup White wine
  • 1 can diced tomatoes
  • 1 can black beans - drained
  • 1 can white or navy beans - half drained
  • 1 can red kidney beans - half drained
  • salt, pepper
  • 2 tablespoon fresh cilantro - chopped (for garnish)

  • Serve with crunchy bread


  1. Heat the oil in a large pot. Add the onion, leek, carrot and potatoes. Add salt and sauté for about 4 minutes until vegetables slightly softened. Stir constantly. 
  2. Add the crushed garlic, chili, coriander and chili powder, stir and cook for another minute. 
  3. Fill up with the vegetable stock and white wine. Bring the soup to a boil, reduce heat and let simmer for 20 minutes or until vegetables are tender.
  4. Now, add the can of tomatoes and stir in the 3 beans, add a little bit of the white and red bean canned water. That will thicken the soup a little bit and increase the flavor of the beans. Season with salt and pepper, stir and cook for another 5 minutes. 
  5. Garnish with fresh coriander and serve with crusty bread. 

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