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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    12 servings (about 3 quarts)

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 next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans
  • and spinach; heat through.
Nutrition Facts
1 cup: 158 calories, 2g fat (0 saturated fat), 2mg cholesterol, 604mg sodium, 28g carbohydrate (3g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 meat.

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Reviews

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Average Rating:
  • mehalv
    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.

  • PETIE
    Jun 27, 2006

    No comment left