Three-Bean Soup Recipe

Three-Bean Soup Recipe photo by Taste of Home

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When I was growing up, my mother prepared many different soups, each seasoned just right. She often made this colorful combination that's chock-full of harvest-fresh goodness. It showcases an appealing assortment of beans, potatoes, carrots and spinach. -Valerie Lee, Snellville, Georgia

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Three-Bean Soup Recipe

Prep: 20 min. Cook: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
3 small potatoes, peeled and cubed
2 medium carrots, sliced
3 cans (14-1/2 ounces each) chicken or vegetable broth
3 cups water
2 tablespoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 cups chopped fresh spinach

Directions

In a Dutch oven, saute onion in oil. Add the next nine ingredients. Simmer, uncovered, until vegetables are tender. Add beans and spinach; heat through. Yield: 12 servings (about 3 quarts).

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth) equals 169 calories, 3 g fat (0 saturated fat), 2 mg cholesterol, 276 mg sodium, 29 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1-1/2 meat.

Originally published as Three-Bean Soup in Quick Cooking January/February 1999, p31