South Western Three Bean Soup / 3 Bean Soup / Cheesy Three Bean Soup

World around us was turning white, could see the formation of icicles around the corners, trees everywhere and the weather was below freezing. Irrespective of whatever changes happen in the world, our stomach follows only one routine with no change. Yes, it was dinner time again, and the bell started ringing inside. Obviously, our mind would run towards any hot soup, rasam or spicy stuff. Oh no, we cannot spend more time in the kitchen but still want a one pot meal. It was Oscar time..!! Made a yummy, healthy South Western style three bean soup with loads of veggies ( as usual!!). Enjoyed the dinner with a side of guacamole, baked tortilla chips and a Spicy Soup. Try making this soup in your kitchen and let me know your feedback.

Ingredients

Green Beans - 1/2 cup ( cut into small finger size )

Celery - 1 cup  ( cut into small size )

Sweet Potato cubes - 1/2 cup

Green Bell Pepper / Green Capsicum - 1/2 cup ( cut into small size )

Carrot squares - 1/2 cup

White Onion - 1 cup ( finely shredded )

Garlic Pods - 2 tbsp ( finely shredded )
Cooked Rajma Beans / Pink Beans - 1 cup
Cooked White Navy Beans - 1 Cup
Cooked Black Beans - 1 Cup
Tomato Puree - 4 tbsp ( Or take the puree from 2 big tomatoes and add )
Oil - 1.5 tbsp
Vegetable Stock - 4 Cups
Water - As Desired
All Purpose Flour - 1 tbsp
Milk - 1/2 cup
Finely cut Jalapeno Peppers - 2 tbsp
Cumin Powder - 2 tsp
Dried Oregano - 1/4 tsp
Black Pepper Powder - To Taste ( I added more than 1 tbsp definitely)
Crushed Red Chili Flakes - 3 to 4 tsp ( Not Red Chili Powder. You can also use the packets which we get along with Pizza, in case if you don't make the red chili flakes powder ).
Salt - To Taste
Coriander Leaves - 1 tbsp ( For Flavour )
Cheddar Cheese ( shredded ) - 1 Cup

Garnish the Soup on its top with a layer of Shredded cheese, a round slice of jalapeno pepper and little greek yogurt. ( 1/4 tsp )

I generally substitute Sour Cream with greek yogurt in all my mexican recipes. So if you prefer, crown your soup with Sour Cream instead of Greek Yogurt.

Method

• Soak the three beans overnight and cook them in a pressure cooker for 4 whistles and keep it ready.
• Cut all the veggies into any desired shapes you prefer and keep them separately in a big plate.
• In the Soup making pot, add oil first. When its heated enough, add the garlic and saute for 2 minutes.
• Add white onion, capsicum ( bell peppers ) and saute them again with a pinch of salt for another 2-3 minutes.
• Add all the other vegetables into the soup pot and saute them for a minute. Then, add 4 cups of the vegetable stock along with 2 cups of water into the Soup Pot.
• Allow the veggies to get cooked completely. When they are cooked well, add all the powders, tomato puree and required amount of salt into the Soup Pot. 
• Mix them and allow them to cook with the lid on for another 3-4 minutes.
• Finally add the cooked beans, grated cheddar cheese, coriander leaves into the Soup Pot. 
• Let them cook on a low flame for 4-5 minutes. Switch off the flame.
• Serve the hot soup with a side of toasted Garlic Bread or with some baked corn chips. 
• Decorate the soup with few grated cheddar cheese on its top while serving.

Variations / Tips

• Its ideal to make this soup in a Slow cooker.
• Combination of the three beans is at your discretion totally. You can select kind of beans of three types and make the soup.
• Likewise, amount of the spices totally depend on your taste buds.
• Use as many vegetables as you like in this soup and enjoy the freshness.
• As this soup should be in thicker version, avoid adding more water. It might spoil the consistency of the soup.