Three bean soup with vegetables
Spain on a Fork · ♥ 1.5K likes · 34K views · 6 min video
Read about kidney beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Drain the white, kidney and pinto beans into a colander and rinse under water.
- 1 can white beans
- 1 can kidney beans
- 1 can pinto beans
- 1 whole onion
- 4 cloves garlic
- 1 sticks celery
- 2 whole carrots
Finely chop the onion, roughly chop the garlic, thinly slice the celery and cut the peeled carrots into small bite-size pieces.
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 15 ml sherry vinegar
After a couple of minutes add the chopped vegetables and mix continuously 3 to 4 minutes until lightly sauteed without browning.
- 1½ g ground cumin
- 1 g dried parsley
- ½ g dried thyme
- sea salt
- freshly cracked black pepper
Add the sherry vinegar, cumin, dried parsley and dried thyme, season with sea salt and black pepper and mix.
- 950 ml vegetable broth
Add the drained beans and the vegetable broth.
Once it comes to a boil, lid the pot, lower to a low-medium heat and simmer 15 to 20 minutes.
Pounding a garlic-parsley paste
- 2 cloves garlic
- 8 g chopped fresh parsley
- sea salt
Pound the roughly chopped garlic, chopped parsley and a kiss of sea salt in a mortar to a paste-like texture.
Remove the lid, stir the garlic paste through the soup gently so the beans do not break apart.
Finishing and tasting