Spanish-Style Three-Bean Soup

Name: Spanish-Style Three-Bean Soup
Prep time: 10M
Total time: 35M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 1 tsp. Extra Virgin Olive Oil; 2 cups chopped white onion; 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 1 tbsp. Minced Garlic; 1 tbsp. smoked paprika; 1 can Organic Red Kidney Beans; 1 can Organic Chick Peas; 1 can Organic Cannellini; 1 can Diced Tomatoes; 3 packet Powdered Vegetable Flavored Bouillon; 2 Bay Leaf; Sea Salt; Finely chopped fresh parsley, for garnish

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<h2 class="subheader">A cozy, nourishing soup you’ll want to make all year long</h2> Looking for a comforting, nutritious meal you can enjoy year-round? This Spanish-Style Three-Bean Soup is the perfect pick. Inspired by authentic Iberian flavors, it’s easy to make in one pot and combines three types of organic or conventional GOYA® Beans: <a href="https://www.goya.com/en/products/organic-red-kidney-beans/">Red Beans</a>, <a href="https://www.goya.com/en/products/organic-cannellini/">Cannellini</a>, and <a href="https://www.goya.com/en/products/organic-chick-peas/">Chick Peas</a>, blended with vegetables, spices, and versatile GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, resulting in an aromatic and flavorful broth. Its smoky notes and tomato base make it hearty, perfect as a main course, for making ahead, or as an appetizer. Plus, it’s even more delicious the next day when the flavors have intensified. Add this homemade, naturally plant-based soup to your menu.

Total Time

35m

Prep Time:10m

Cook Time:25m

Yields:6 Servings

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Ingredients

1 tsp.

GOYA® Extra Virgin Olive Oil

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2 cups

chopped white onion

1 cup

chopped red bell pepper

1 cup

chopped yellow bell pepper

1 tbsp.

GOYA® Minced Garlic

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1 tbsp.

smoked paprika

1 can
(15.5 oz.)

GOYA® Organic Red Kidney Beans, or <a href="https://www.goya.com/en/products/red-kidney-beans-can/">GOYA® Red Kidney Beans</a>, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Organic Chick Peas, or <a href="https://www.goya.com/en/products/chick-peas-can/">GOYA® Chick Peas</a>, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Organic Cannellini, or <a href="https://www.goya.com/en/products/cannellini-can/">GOYA® Cannellini Beans</a>, rinsed and drained

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1 can
(14.5 oz.)

GOYA® Diced Tomatoes

3 packet

GOYA® Powdered Vegetable Flavored Bouillon, mixed with 3 cups hot water

GOYA® Bay Leaf

GOYA® Sea Salt, to taste

Finely chopped fresh parsley, for garnish

Directions

Kitchen View

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onions and peppers, and cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic and paprika, and cook until fragrant, about 30 seconds.

Step 2

Stir in beans, tomatoes, vegetable bouillon mixture and bay leaves, and bring to a boil. Season with salt, to taste. Reduce heat to medium-low and simmer for 15 to 20 minutes, until flavors develop. Discard bay leaves.

Step 3

Divide soup evenly among bowls. Garnish with parsley and serve. Serving Suggestion: Serve with a crusty loaf of vegan bread, or for a non-vegan option, pair it with the <a href="https://www.goya.com/en/recipes/green-chile-cornbread/">Green Chile Cornbread</a> for a warm, flavorful side that complements the dish perfectly. How to Store and Reheat This Soup: This soup can be refrigerated in an airtight container for up to 5 days or frozen for longer storage. To enjoy later, thaw it in the refrigerator overnight and reheat gently on the stove or in the microwave. Consider doubling the recipe to have enough to feed the family all week.