Three Bean Soup

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 medium carrots, sliced

• 2 medium celery stalks, diced

• 4 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 4 cups vegetable broth

• 1 (15.5 ounce/349 gram) can red kidney beans, drained and rinsed

• 1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed

• 1 (15.5 ounce/439 gram) can pinto beans, drained and rinsed

• 2 small red potatoes, diced (about ½ inch)

• Salt and pepper, to taste

• Fresh chives, for serving

Instructions:

1. Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about ten minutes, stirring occasionally, until they start to soften.

2. Stir in the garlic, cumin, and chili powder. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.

3. Stir in the broth, all three types of beans, and the potatoes. Raise the heat and bring the broth to a boil, then lower the heat and let the soup simmer for about 20 minutes, until the potatoes are fork tender. Use the back of a large spoon to mash a few of the beans as the soup cooks. This will help thicken the soup.

4. Remove the pot from heat. Season the soup with salt and pepper to taste.

5. Ladle the soup into bowls and top each one with a sprinkle of fresh chives. Serve.

NOTES:

• If at any point you feel like the soup is too thick, just add some hot water or additional broth.

ATTRIBUTION: alissa@connoisseurusveg.com

WEBSITE: https://www.connoisseurusveg.com/3-bean-soup/

CONTRIBUTED BY: Stephanie T.