Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the carrots and celery and sauté for another 5 minutes.
3. Add the black beans, kidney beans, cannellini beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender.
5. If desired, use an immersion blender to puree some of the soup to thicken it.
6. Ladle the soup into bowls and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 46g
Protein: 15g
Fiber: 15g
Substitutions for ingredients:
- You can use any type of beans you like in this recipe, such as pinto beans or navy beans.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- If you don't have fresh cilantro, you can use parsley or green onions instead.
Variations:
- Add some chopped bell peppers or zucchini to the soup for extra vegetables.
- Add some cooked quinoa or brown rice to the soup for extra protein and fiber.
- Top the soup with some shredded cheese or sour cream for a creamier texture.
Tips and tricks:
- To save time, use canned beans instead of cooking dried beans from scratch.
- If you don't have an immersion blender, you can use a regular blender to puree some of the soup.
- Taste the soup before adding salt and pepper, as the canned beans and broth may already be salty.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh cilantro, shredded cheese, sour cream, or green onions.
Pairings:
Serve the soup with a side salad or some crusty bread.
Suggested side dishes:
Green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, puree more of the soup with an immersion blender to thicken it.
Food safety advice:
- Make sure to properly store the soup in the refrigerator and reheat it to at least 165°F before eating.
- Wash your hands and all utensils and surfaces before and after handling food.
Food history:
Bean soup has been a staple in many cultures for centuries, as beans are a cheap and nutritious source of protein.
Flavor profiles:
This soup is hearty and filling, with a slightly spicy and smoky flavor from the cumin and chili powder.
Serving suggestions:
Serve the soup hot with some crusty bread or a side salad.
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