Scott's Recipe

Soup - 3 Bean

Category: Chili, Chowders, Soups & Stews

1 Tbsp olive oil
1 lb hamburger, cooked, drained and crumbled...Optional
1 medium red onion, diced
1 medium carrot, diced
2 celery stalks, diced
4 garlic cloves, minced
¼ tsp red chili flakes
1 (14 oz) can chopped tomatoes
1 Tbsp dried oregano
1 (14 oz) can cannellini beans, drained and rinsed (white kidney or northern beans)
1 (14 oz) can borlotti beans, drained and rinsed (kidney or cranberry beans)
1 (14 oz) can pinto beans, drained and rinsed
4 cups beef stock
A handful baby spinach
2 Tbsp fresh parsley, chopped
Juice of half a lemon


1. Heat the olive oil in a large pot and sauté the red onion, carrot and celery for 6-7 minutes, stirring continuously, until slightly softened.
2. Next, add the garlic and red chili flakes and cook for another minute until fragrant. Stir in the chopped tomatoes and oregano and continue to cook for 2-3 minutes.
3. Stir in all three types of beans and vegetable stock, (Hamburger if chosen)bring to a boil, then lower the heat and simmer for 20 minutes until the beans are tender and the soup has naturally thickened a bit.
4. Stir in the baby spinach, parsley and lemon juice and cover with a lid for 2-3 minutes to allow the spinach to wilt.
5. Serve with extra lemon wedges and crusty bread.