3-Bean Soup

Sautéed onion, celery, garlic, yam and a trio of beans cooked low and slow in a flavourful chicken broth, and topped with fresh parsley — my kinda comfort food!

3-Bean Soup

Serves 4-6

ingredients

• 1/4 cup olive oil

• 1 large yellow onion, diced

• 7 celery ribs, chopped

• 5 garlic cloves, chopped

• 4 yams, chopped

• 1 teaspoon dried parsley

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 1 teaspoon turmeric

• 8 cups chicken broth

• 1 (540 mL) can navy beans, drained/rinsed

• 1 (398 mL) can chickpeas, drained/rinsed

• 1 (398 mL) can butter beans, drained/rinsed

• Fresh parsley, to garnish

• Chili flakes, to taste

• Salt and freshly ground pepper, to taste

method

1. Heat olive oil in a pot over medium heat. Add onion, celery and garlic; cook for 5-7 minutes, until onion is tender and lightly browned.

2. Add yam and spices; cook for 2 minutes.

3. Add broth and beans. Bring to a boil, reduce heat to low, and simmer for 2.5-3 hours.

4. Season to taste with salt, pepper and chili flakes. Serve garnished with parsley.

peace of mind

• Canola-free

• Corn-free

• Dairy-free

• Gluten-free

• Refined sugar-free

• Soy-free

let me know what you think ❤︎

Comment below or tag me on Instagram @thesunnysideofceliac