Colorful Three-Bean Soup Recipe

4 1 2
Colorful Three-Bean Soup Recipe
Colorful Three-Bean Soup Recipe photo by Taste of Home
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Colorful Three-Bean Soup Recipe

Read Reviews
4 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 3 small potatoes, peeled and cubed
  • 2 medium carrots, sliced
  • 3 cans (14-1/2 ounces each) chicken 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, 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).
Originally published as Three-Bean Soup in Quick Cooking January/February 1999, p31

Nutritional Facts

1 cup: 169 calories, 3g fat (0 saturated fat), 2mg cholesterol, 276mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 starch, 1-1/2 meat.

  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 3 small potatoes, peeled and cubed
  • 2 medium carrots, sliced
  • 3 cans (14-1/2 ounces each) chicken 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, rinsed and drained
  • 3 cups chopped fresh spinach
  1. 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).
Originally published as Three-Bean Soup in Quick Cooking January/February 1999, p31

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mehalv User ID: 4612167 48824
Reviewed Feb. 23, 2010

"The recipe calls for too much water, leaving the broth quite bland. I did add some thyme, since the broth seemed to be lacking something. Just so-so."

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