Three Bean Soup

Three Bean Soup

It’s funny how tastes change.

As a kid, I despised legumes of all kinds and never ate yogurt, ever.

Now two of my top three recommended good habits include cooking dry beans and making homemade yogurt, and I eat a plain yogurt with fruit (no sweetener) every single day for lunch. Add honey and it’s like ice cream.

My own transformation gives me hope for all children whose parents might deem them “picky eaters” and also infuses empathy into some of my recipes. I know some kids (and adults) may cringe at the thought of a beany chili, so I’m always on the lookout for recipes that don’t make people bump into a round, mushy, grainy-textured nasty thing in their dinner.


  • 1 Tbs. olive oil or lard
  • 2 medium onions, chopped
  • 1 tsp. salt (or to taste)
  • ¼ tsp. black pepper
  • ½-2 tsp. chili powder
  • ½-2 tsp. cumin
  • 1-2 tsp. dried thyme
  • 4 c. chicken stock
  • shredded sharp cheddar cheese
  • sliced green onion
  • hot sauce
  • diced red onion
  • sour cream
Read the whole recipe on Kitchen Stewardship