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Three-Bean Soup

 Three-Bean Soup
This is a terrific recipe for cold days. Even my young son asks for it! I like it because it's so easy to fix.—Marilyn Coy, St. Helena, California
9 ServingsPrep: 15 min. Cook: 65 min.

Ingredients

  • 1 pound ground beef
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup water
  • 1/2 cup medium pearl barley
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans or 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans or Italian-style green beans, drained
  • Grated Parmesan or Romano cheese

Directions

  • In a stockpot, cook beef over medium heat until no longer pink;
  • drain. Add the tomatoes, consomme, water, barley, onion, salt,
  • marjoram and thyme; bring to a boil. Reduce heat; cover and simmer
  • for 50 minutes.
  • Stir in all the beans and bring to a boil. Reduce heat and simmer for
  • 10 minutes. Sprinkle individual bowls with cheese. Yield: Yield:
  • 8-10 servings (9 cups).

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Three-Bean Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 229 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 1,096 mg sodium, 29 g carbohydrate, 7 g fiber, 17 g protein.