Hearty 3 Bean Soup
Prep time
Cook time
Total time
Hearty bean soup, loaded with pant-based protein swimming in a rich and flavorful broth. You don't need to wait until you're sick to make this, but if you are, it'll have you feeling better in no time.
Recipe type: Main, Soup
Cuisine: Vegan, Gluten-Free, Sugar-Free, Soy-Free
Serves: 4 servings
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced or pressed
  • 2 large carrots, scrubbed and diced
  • 3 celery stalks, diced
  • ½ cup dried green lentils, picked over and rinsed
  • ½ cup dried adzuki beans, picked over and rinsed
  • ¼ cup dried yellow split peas
  • ¼ cup long grain brown rice, picked over and rinsed
  • 2 bay leaves
  • 6 cups vegetable stock *See notes
  • ¼ teaspoon liquid smoke (optional)
  • 3 cups baby spinach
  • Salt & pepper to taste
  1. In a large soup pot, heat the coconut oil over medium heat.
  2. Add the diced onion and sauté until translucent. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Stir in the celery and carrots and cook for an additional 2-3 minutes.
  4. Add the green lentils, adzuki bean, split peas, rice, and bay leaves. Cover with the vegetable stock and bring to a simmer.
  5. Simmer partially covered until the beans are tender and the rice plump, about 20-25 minutes.
  6. Once cooked stir in the liquid smoke if using.
  7. Add the spinach and stir until wilted. Season to taste with salt and pepper, adding water if too thick.
You can use homemade vegetable stock, store bought, powdered, or bouillon cubes. When I don’t have jars of vegetable stock in freezer (or time to thaw one), I mostly use low-sodium bouillon cubes. I throw them straight into the soup and add water.
Recipe by David James Di Pardo at http://davidd.ca/hearty-3-bean-soup/