Three Bean Soup

Let’s be honest, some days we just need a big, warm hug in a bowl and for us, that’s exactly what this Three Bean Soup is. There’s something so satisfying about raiding the cupboard and turning a few humble tins of beans into a meal that actually feels special.

When we’re making this, our favourite bit is that lovely aroma of the onions and garlic softening in the pan – it’s the ultimate kitchen comfort. We usually go for a mix of kidney, chickpeas and cannellini beans because they give the best texture, making the soup feel thick and hearty.

We also love that this recipe is absolutely packed with plant-based protein and fibre, which is so important for keeping our energy levels steady. Fibre is the unsung hero here – it’s brilliant for digestion and, combined with the protein, it means this soup actually keeps us full and satisfied until dinner time rather than reaching for snacks an hour later. It’s totally vegan and honestly our go-to when we want to feel like we’ve nourished ourselves without spending hours over a hot stove. We always serve ours with a massive chunk of crusty bread and a good glug of olive oil – it’s just the dreamiest lunch for a blustery afternoon!

Organic Cannellini Beans 1kg (Sussex Wholefoods)

Cannellini Beans 90g

Organic Red Kidney Beans 1kg (Sussex Wholefoods)

Red Kidney Beans 90g

Organic Chickpeas 1kg (Sussex Wholefoods)

Chickpeas 90g

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

1 tsp bouillon powder

Bay Leaves 50g (Sussex Wholefoods)

2 bay leaves

Mixed Herbs 100g (Sussex Wholefoods)

1 tsp mixed herb

Chilli Flakes 100g (Sussex Wholefoods)

chilli flakes - to taste (optional)

Fine Halite Salt 1kg (Sussex Wholefoods)

salt - to taste

Organic Italian Extra Virgin Olive Oil 500ml (Biona)

2 tbsp olive oil

Organic Chopped Peeled Tomatoes 400g (Biona)

1 tomato tin

Organic Lemon Juice 250ml (Sunita)

2 tbsp lemon juice

Other Ingredients

• 1 big onion
• 2-3 garlic cloves
• 1 big carrot
• 1 parsnip
• 1 red bell pepper
• 2 celery stalks
• 1 sweet potato
• 3 cups spinach
• fresh parsley
• 1.5 l water

Method

1. Cook the beans. The most popular method is to soak them overnight (for around 8 hours or more) and then to boil them in a large pan of water for around 2 hours. You can also cook them in a pressure cooker, which will take only around half an hour, and there is no need to soak the beans beforehand when using a pressure cooker.
2. Chop yor vegetables.
3. Heat the olive oil in a large pot. Gently fry the onion and garlic for 5–6 minutes until softened and translucent. Add the carrots, celery, parsnip, pepper and sweet potato. Continue cooking for another 6–7 minutes, stirring frequently.
4. Add the prepped beans, water, bouillon powder, tomatoes, bay leaves, herbs salt, and red pepper flakes. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 40 minutes. Add spinach leaves and cook for further 5 minutes.
6. Add lemon juice and season to taste.
7. Serve with with homemade croutons, crusty bread, or a sprinkle of vegan parmesan cheese.