Three Bean and Rice Soup

‘Tis the season of soups on repeat, but come this time of year, I like to mix it up a bit. Here is a recipe for three bean soup that has been simmered for hours with various vegetables with a bit of rice stirred in near the end of cooking. One of my favorite ways to make soup is with dried beans, since you can omit adding broth, since the beans create a deliciously flavored liquid all by themselves. This soup serves about eight people, so it’s perfect for big-batch cooking.

Slow cooker Three Bean & Rice Soup

Serves About 8

1/2 cup dried pinto beans

1/2 cup dried northern beans

1/2 cup dried kidney beans

1 teaspoon salt

2 bay leaves

3 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1 large onion, finely chopped

1 bunch organic greens, about two cups (green cabbage, spinach, kale)

1 handful parsley, chopped

1 cup cooked Basmati rice*

Directions: Prepare your slow cooker about six to seven hours before you plan to eat. Rinse dried beans and place into basin of slow cooker. Cover with four cups water and add bay leaf and salt. Cook until beans become soft, about five hours. Meanwhile add celery, carrots and onions into a sauté pan over medium heat. Cook for about seven minutes or until translucent. Add to slow cooker, then add greens and continue to cook until greens begin to wilt. Add cooked rice. Serve with a drizzle of olive oil and parsley.

*Best prepared a day ahead, or you can omit

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