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Colorful Three-Bean Soup

 Colorful Three-Bean Soup
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
12 ServingsPrep: 20 min. Cook: 15 min.

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 Facts: One 1-cup serving (prepared with reduced-sodium broth) equals 169 calories, 3 g fat (0 saturated fat), 2 mg cholesterol, 276 mg sodium,

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Colorful Three-Bean Soup (continued)

Nutritional Facts: 29 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1-1/2 meat.